The role of phenolic compounds on olive oil aroma release

Food Research International

Volumn 112, Issue , 2018, Pages 319-327

  Genovese, Alessandro ^a   Yang, Ni ^b   Linforth, Robert ^b   Sacchi, Raffaele ^a   Fisk, Ian ^b  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

1 hexanol (PubChem CID: 8103); 1 penten 3 one (PubChem CID: 15394); APCI MS; Aroma release; cis 3 hexenyl acetate (PubChem CID: 5363388); ethyl acetate (PubChem CID: 8857); ethyl butyrate (PubChem CID: 7762); Hexanal (PubChem CID: 6184); In vivo study; linalool (PubChem CID: 6549); Phenolic compounds; Saliva; trans 2 hexenal (PubChem CID: 5281168); Virgin olive oil; Volatile compounds

Indexed keywords

ALCOHOLS; ATMOSPHERIC PRESSURE; HYDROPHOBICITY; MASS SPECTROMETRY; ODORS; PHENOLS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

APCI-MS; AROMA RELEASE; IN-VIVO; PHENOLIC COMPOUNDS; PUBCHEM; SALIVA; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS;

OLIVE OIL;

FRAGRANCE; OLIVE OIL; PHENOL DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ATMOSPHERIC PRESSURE; BREATH ANALYSIS; CHEMICAL PHENOMENA; FOOD ANALYSIS; HUMAN; MASS SPECTROMETRY; ODOR; PROCEDURES; SMELLING; TASTE;

ATMOSPHERIC PRESSURE; BREATH TESTS; FOOD ANALYSIS; HUMANS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MASS SPECTROMETRY; ODORANTS; OLFACTORY PERCEPTION; OLIVE OIL; PHENOLS; SMELL; TASTE; TASTE PERCEPTION; VOLATILE ORGANIC COMPOUNDS;

EID: 85049351621     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.06.054     Document Type: Article

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