Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS-GC/MS analysis and voltammetric electronic tongue

Journal of the Science of Food and Agriculture

Volumn 98, Issue 2, 2018, Pages 681-690

  Tahri, Khalid ^a   Duarte, Andreia A ^b   Carvalho, Gonçalo ^b   Ribeiro, Paulo A ^b   da Silva, Marco Gomes ^b   Mendes, Davide ^b   El Bari, Nezha ^a   Raposo, Maria ^b   Bouchikhi, Benachir ^a  

^a MOULAY ISMAIL UNIVERSITY   (Morocco)

^b UNIVERSIDADE NOVA DE LISBOA   (Portugal)

Author keywords

electrochemical sensors; HS GC MS analysis; layer by layer films; olive oils; physicochemical analysis; Voltammetric electronic tongue

Indexed keywords

CAROTENOID; CHLOROPHYLL; FATTY ACID; FRAGRANCE; OLIVE OIL; VOLATILE ORGANIC COMPOUND;

CHEMISTRY; DEVICES; ELECTROCHEMICAL ANALYSIS; FOOD ANALYSIS; MASS FRAGMENTOGRAPHY; PORTUGAL; PROCEDURES; SOLID PHASE MICROEXTRACTION;

CAROTENOIDS; CHLOROPHYLL; ELECTROCHEMICAL TECHNIQUES; FATTY ACIDS, NONESTERIFIED; FOOD ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORANTS; OLIVE OIL; PORTUGAL; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

EID: 85037672296     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8515     Document Type: Article

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