Validation of SPME–GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects-Reference-Cited by-同舟云学术

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Validation of SPME–GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects

Published:2015-03 Issue: Volume:134 Page:394-401
ISSN:0039-9140
Container-title:Talanta
language:en
Short-container-title:Talanta

Author:

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

Funder

Comisión Interministerial de Ciencia y Tecnología (CICYT-EU, Spanish and European Government)

Spanish State Secretary for Research (Ramón y Cajal Program)

FEDER (CE)

Publisher

Elsevier BV

Subject

Analytical Chemistry

Reference36 articles.

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

2. Comparative study of virgin olive oil sensory defects

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

4. Comparative study of different extraction techniques for the analysis of virgin olive oil aroma

5. Commission Regulation 640/2008/EC of 4 July 2008, Off. J. Eur. Union (2008) L178, 11–16.

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