Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS

Food Research International

Volumn 126, Issue , 2019, Pages

  Genovese, Alessandro ^a   Caporaso, Nicola ^b   di Bari, Vincenzo ^b   Yang, Ni ^b   Fisk, Ian ^b  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

1 Hexanol (PubChem CID: 8103); Aroma compounds; Ethyl acetate (PubChem CID: 8857); Hexanal (PubChem CID: 6184); Hydrophobic interactions; In vivo aroma release; Linalool (PubChem CID: 6549); Oil in water emulsion; Phenolic compounds; Virgin olive oil

Indexed keywords

ALCOHOLS; EMULSIFICATION; EMULSIONS; HYDROPHOBICITY; ODORS; PHENOLS; VOLATILE ORGANIC COMPOUNDS;

AROMA COMPOUNDS; HYDROPHOBIC INTERACTIONS; IN-VIVO; OIL-IN-WATER EMULSIONS; PHENOLIC COMPOUNDS; PUBCHEM; VIRGIN OLIVE OIL;

OLIVE OIL;

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

CHEMISTRY; EMULSION; MASS SPECTROMETRY; PROCEDURES;

EMULSIONS; MASS SPECTROMETRY; ODORANTS; OLIVE OIL; PHENOLS; VOLATILE ORGANIC COMPOUNDS;

EID: 85073283559     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2019.108686     Document Type: Article

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