Quantification of the intensity of virgin olive oil sensory attributes by direct coupling headspace-mass spectrometry and multivariate calibration techniques-Reference-Cited by-同舟云学术

Quantification of the intensity of virgin olive oil sensory attributes by direct coupling headspace-mass spectrometry and multivariate calibration techniques

Published:2007-04 Issue:2 Volume:1147 Page:144-152
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

López-Feria S.,Cárdenas S.,García-Mesa J.A.,Fernández-Hernández A.,Valcárcel M.

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference28 articles.

1. COI/T.20/Doc. no. 15/Rev. 1, Sensory Analysis of Olive Oil, Method “Organoleptic Assessment of Virgin Olive Oil”, International Olive Oil Council, 1996.

2. Manual del Aceite de Oliva, A, Madrid Vicente, 2003.

3. Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel

4. Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach

5. Olive oil volatile compounds, flavour development and quality: A critical review

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