Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection-Reference-Cited by-同舟云学术

Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection

Published:2003-01 Issue:1-2 Volume:983 Page:19-33
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Vichi Stefania,Castellote Ana Isabel,Pizzale Lorena,Conte Lanfranco S,Buxaderas Susana,López-Tamames Elvira

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference30 articles.

1. European Commission, Off. J. Eur. Communities, July 11, Regulation 2568/91.

2. Virgin Olive Oil Aroma: Relationship between Volatile Compounds and Sensory Attributes by Chemometrics

3. Sensory characterisation of virgin olive oil and relationship with headspace composition

4. Sensory Evaluation of Virgin Olive Oils by Artificial Neural Network Processing of Dynamic Head-Space Gas Chromatographic Data

5. Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds

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