The Role of Volatile Compounds and Polyphenols in Olive Oil Sensory Quality

Author:

Morales Maria Teresa,Tsimidou Maria

Publisher

Springer US

Reference207 articles.

1. Agro–Industry Research (AIR) (1999). Final Report of European Research ProjectAlR3–CT94–1967. Olive oil flavour and aroma: Biochemistry and chemistry of sensory factors affecting consumer appreciation and their analysis by artificial intelligence. The Commission of the European Communities.

2. Akasbi, M., Shoeman, D. W. and Csallany, A. S. (1993). HPLC of selected phenolic compounds in olive oils. JAm Oil Chem Soc 70, 367–370.

3. Alberola, J. and Izquierdo, L. (1979). La fracción aromatica del zumo de naranja. II. Analisis del espacio de cabeza. RevAgroquim Technol Aliment 19, 327–337.

4. Alloggio, A., Caponio, E and De Leonardis, T. (1996). Influenza delle tecniche di preparazione della pasta di olive sulla qualita dell’olio. Nota I. Profilo quali-quantitativo delle sostanze fenoliche, mediante HPLC, in olio d’oliva vergine della cv Ogliarola Salentina. Riv Ital Sostanze Grasse 73, 355–360.

5. Almarcha, M. and Rovira, J. (1994). Microwave-guide thermal desorption in food analysis. Tech Lab 16, 699–703.

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