Use of odorant series for extra virgin olive oil aroma characterisation

Journal of the Science of Food and Agriculture

Volumn 99, Issue 3, 2019, Pages 1215-1224

  Genovese, Alessandro ^a   Caporaso, Nicola ^b   Leone, Terigi ^a   Paduano, Antonello ^c   Mena, Carmen ^d   Perez Jimenez, Maria A ^d   Sacchi, Raffaele ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^c UNIVERSITY OF BARI   (Italy)

^d Instituto Madrileno de Investigacion y Desarrollo Rural   (Spain)

Author keywords

aroma compounds; Italian olive oil; odour activity value (OAV); sensory analysis; Spanish olive oil; SPME GC MS

Indexed keywords

FLAVORING AGENT; FRAGRANCE; OLIVE OIL; VOLATILE ORGANIC COMPOUND;

CHEMISTRY; FRUIT; ISOLATION AND PURIFICATION; ITALY; MASS FRAGMENTOGRAPHY; OLIVE TREE; SOLID PHASE MICROEXTRACTION;

FLAVORING AGENTS; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ITALY; ODORANTS; OLEA; OLIVE OIL; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

EID: 85052974555     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.9293     Document Type: Article

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