Deep insight into the minor fraction of virgin olive oil by using LC-MS and GC-MS multi-class methodologies

Food Chemistry

Volumn 261, Issue , 2018, Pages 184-193

  Olmo García, Lucía ^a   Polari, Juan J ^b   Li, Xueqi ^b   Bajoub, Aadil ^a   Fernández Gutiérrez, Alberto ^a   Wang, Selina C ^b   Carrasco Pancorbo, Alegría ^a  

^a UNIVERSITY OF GRANADA   (Spain)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Gas chromatography; Liquid chromatography; Mass spectrometry; Multi class methodologies; Pentacyclic triterpenes; Phenolic compounds; Tocopherols, sterols, fatty acids; Virgin olive oil

Indexed keywords

ALCOHOLS; CHROMATOGRAPHIC ANALYSIS; COST BENEFIT ANALYSIS; FATTY ACIDS; GAS CHROMATOGRAPHY; LIPIDS; LIQUID CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETRY;

ANALYTICAL METHODOLOGY; ANALYTICAL PERFORMANCE; COMPARATIVE ASSESSMENT; LIQUID-LIQUID EXTRACTION; MULTI-CLASS METHODOLOGIES; PENTACYCLIC TRITERPENES; PHENOLIC COMPOUNDS; VIRGIN OLIVE OIL;

OLIVE OIL;

FATTY ACID; HYDROCARBON; PENTACYCLIC TRITERPENE; PHENOL DERIVATIVE; STEROL; TOCOPHEROL; VIRGIN OLIVE OIL;

ANALYTIC METHOD; ARTICLE; FOOD ANALYSIS; GAS CHROMATOGRAPHY; INTERMETHOD COMPARISON; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; METHODOLOGY;

EID: 85045701860     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.04.006     Document Type: Article

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