Study of the minor fraction of virgin olive oil by a multi-class GC–MS approach: Comprehensive quantitative characterization and varietal discrimination potential

Food Research International

Volumn 125, Issue , 2019, Pages

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

^a UNIVERSITY OF GRANADA   (Spain)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c NATIONAL SCHOOL OF AGRICULTURE   (Morocco)

Author keywords

Chemometrics; Gas chromatography; Mass spectrometry; Minor fraction; Multi class methodology; Olive cultivar; Varietal marker; Virgin olive oil

Indexed keywords

FATTY ACIDS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MULTIVARIANT ANALYSIS;

CHEMOMETRICS; MINOR FRACTION; MULTI-CLASS METHODOLOGY; OLIVE CULTIVARS; VARIETAL MARKER; VIRGIN OLIVE OIL;

OLIVE OIL;

FATTY ACID; OLIVE OIL; PHENOL DERIVATIVE; PHYTOSTEROL; TOCOPHEROL; TRITERPENE;

CHEMISTRY; CLASSIFICATION; MASS FRAGMENTOGRAPHY; PROCEDURES; REPRODUCIBILITY; SENSITIVITY AND SPECIFICITY; SPECIES DIFFERENCE;

FATTY ACIDS, NONESTERIFIED; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; OLIVE OIL; PHENOLS; PHYTOSTEROLS; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; SPECIES SPECIFICITY; TOCOPHEROLS; TRITERPENES;

EID: 85071540924     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2019.108649     Document Type: Article

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