RETRACTED: Characterization of the volatile profile of virgin olive oils of Koroneiki and Cypriot cultivars, and classification according to the variety, geographical region and altitude-Reference-Cited by-同舟云学术

RETRACTED: Characterization of the volatile profile of virgin olive oils of Koroneiki and Cypriot cultivars, and classification according to the variety, geographical region and altitude

Published:2020-07 Issue: Volume:129 Page:109543
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kritioti Angelina,Paikousis Lefkios,Drouza Chrysoula

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels;Angerosa,2002

2. Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of some Italian cultivars;Angerosa;Journal of Agricultural and Food Chemistry,1999

3. Characterization of seven new hydrocarbon compounds present in the aroma of virgin olive oils;Angerosa;Journal of Agricultural and Food Chemistry,1998

4. Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality;Angerosa;Journal of Chromatography A,2004

5. Characterisation of monovarietal virgin olive oils;Aparicio;European Journal of Lipid Science and Technology,2002

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