Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil

International Journal of Gastronomy and Food Science

Volumn 18, Issue , 2019, Pages

  Sacchi, Raffaele ^a   Caporaso, Nicola ^a,b   Squadrilli, Gian Andrea ^a   Paduano, Antonello ^c   Ambrosino, Maria Luisa ^a   Cavella, Silvana ^a   Genovese, Alessandro ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^c UNIVERSITY OF BARI   (Italy)

Author keywords

Food flavour; Functional foods; Gelato; Oleic acid; Olive oil phenolics; SPME GC MS

Indexed keywords

EID: 85071483965     PISSN: 1878450X     EISSN: 18784518     Source Type: Journal    
DOI: 10.1016/j.ijgfs.2019.100173     Document Type: Article

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