A multivariate study of the relationship between fatty acids and volatile flavor components in olive and walnut oils-Reference-Cited by-同舟云学术

A multivariate study of the relationship between fatty acids and volatile flavor components in olive and walnut oils

Published:2005-02 Issue:2 Volume:82 Page:105-110
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Torres Mariela M.¹,Martínez Marcela L.¹,Maestri Damián M.¹

Affiliation:

1. ; Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técinicas-Universidad Nacional de Córdoba (CONICET-UNC), Cátedra de Química Orgánica, Facultad de Ciencias Exactas, Físicas y Naturales; Universidad Nacional de Córdoba; Av. Vélez Sarsfield 1611 X5016GCA Córdoba Argentina

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference16 articles.

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2. Flavor Components of Olive Oil-A Review;Kiritsakis;J. Am. Oil Chem. Soc.,1998

3. Virgin Olive Oil Odour Notes: Their Relationships with Volatile Compounds from the Lipoxygenase Pathway and Secoiridoid Compounds;Angerosa;Food Chem.,2000

4. Virgin Olive Oil Volatile Compounds from Lipoxygenase Pathway and Characterization of Some Italian Cultivars;Angerosa;J. Agric. Food Chem.,1999

5. Characterizacion of Volatile Compounds of French and Spanish Virgin Olive Oils by HS-SPME: Identification of Quality-Freshness Markers;Cavalli;Food Chem.,2004

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