Characterization of phenolic compounds and their contribution to sensory properties of olive oil

Molecules

Volumn 24, Issue 11, 2019, Pages

  Pedan, Vasilisa ^a   Popp, Martin ^a   Rohn, Sascha ^b   Nyfeler, Matthias ^a   Bongartz, Annette ^a  

^a ZURICH UNIVERSITY OF APPLIED SCIENCES   (Switzerland)

^b UNIVERSITY OF HAMBURG   (Germany)

Author keywords

aroma description; LC MS analysis; olive oil; phenolic compounds; polyphenols; sensory profiling

Indexed keywords

OLIVE OIL; PHENOL DERIVATIVE;

DRUG EFFECT; PRINCIPAL COMPONENT ANALYSIS; SENSATION; TASTE;

OLIVE OIL; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; SENSATION; TASTE;

EID: 85066832633     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules24112041     Document Type: Article

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