Determination of volatile compounds by GC–IMS to assign the quality of virgin olive oil-Reference-Cited by-同舟云学术

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Determination of volatile compounds by GC–IMS to assign the quality of virgin olive oil

Published:2015-11 Issue: Volume:187 Page:572-579
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Garrido-Delgado Rocío,Dobao-Prieto María del Mar,Arce Lourdes,Valcárcel Miguel

Funder

DGI, Spanish Ministry of Economy and Competitiveness

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Sensory wheels – A statistical technique for comparing qda panels – Application to virgin olive oil;Aparicio;Journal of the Science of Food and Agriculture,1995

2. Characterization of olive ripeness by green aroma compounds of virgin olive oil;Aparicio;Journal of Agricultural and Food Chemistry,1998

3. Authentication of European virgin olive oils by their chemical compounds, sensory attributes, and consumers’ attitudes;Aparicio;Journal of Agricultural and Food Chemistry,1997

4. Towards new analyses of aroma and volatiles to understand sensory perception of olive oil;Aparicio;European Journal of Lipid Science and Technology,2012

5. Sample-introduction systems coupled to ion-mobility spectrometry equipment for determining compounds present in gaseous, liquid and solid samples;Arce;Trends in Analytical Chemistry,2008

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