Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS-Reference-Cited by-同舟云学术

Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS

Published:2018-09 Issue: Volume:187 Page:133-141
ISSN:0039-9140
Container-title:Talanta
language:en
Short-container-title:Talanta

Author:

Aparicio-Ruiz R.,García-González D.L.,Morales M.T.,Lobo-Prieto A.,Romero I.

Funder

Comisión Interministerial de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Analytical Chemistry

Reference30 articles.

1. IOC, Sensory analysis of olive oil. Method for the organoleptic assessment of virgin olive oil. COI/T.20/Doc. No 15/Rev. 8/, 2015.

2. EC, European Commission, Newsletter. Workshop on Sensory Analysis for better quality virgin olive oil. 2 October Milan, Italy. URL 〈https://ec.europa.eu/agriculture/sites/agriculture/files/expo-milano-2015/cap-events/virgin-olive-oil/proceedings_en.pdf〉 2015.

3. Research in olive oil: challenges for near future;García-González;J. Agric. Food Chem.,2010

4. A study of the differences between trade standards inside and outside Europe;García-González;Grasas Aceites,2017

5. Chromatographic methodologies: compounds for olive oil odor issues;Morales,2013

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