Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification-Reference-Cited by-同舟云学术

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Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification

Published:2012-09 Issue:1 Volume:134 Page:589-596
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ruiz-Samblás Cristina,Tres Alba,Koot Alex,van Ruth Saskia M.,González-Casado Antonio,Cuadros-Rodríguez Luis

Funder

European Regional Development Funds

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels;Angerosa;European Journal of Lipid Science and Technology,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. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality;Angerosa;Journal of Chromatography A,2004

4. Authentication of vegetable OOs by chromatographic techniques;Aparicio;Journal of Chromatography A,2000

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

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4. Rapid Identification of Adulteration in Extra Virgin Olive Oil via Dynamic Headspace Sampling and High-Pressure Photoionization Time-of-Flight Mass Spectrometry;Journal of Agricultural and Food Chemistry;2022-05-27

5. The olive oil dilemma: To be or not to be EVOO? chemometric analysis to grade virgin olive oils using 792 fingerprints from PTR-ToF-MS;Food Control;2022-05

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