Olive oil quality classification and measurement of its organoleptic attributes by untargeted GC–MS and multivariate statistical-based approach-Reference-Cited by-同舟云学术

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Olive oil quality classification and measurement of its organoleptic attributes by untargeted GC–MS and multivariate statistical-based approach

Published:2019-01 Issue: Volume:271 Page:488-496
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sales C.,Portolés T.,Johnsen L.G.,Danielsen M.,Beltran J.

Funder

Generalitat Valenciana

Collaborative Research on Environment and Food-Safety

University Jaume I

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Determination of halogenated solvents content in olive oil by two completely automated headspace techniques coupled to gas chromatography-mass spectrometry;Arrebola;Analytica Chimica Acta,2005

2. Comparison of two quantitative GC-MS methods for analysis of tomato aroma based on purge-and-trap and on solid-phase microextraction;Beltran;Analytical and Bioanalytical Chemistry,2006

3. Changes in olive oil volatile organic compounds induced by water status and light environment in canopies of Olea europaea L. trees;Benelli;Journal of the Science of Food and Agriculture,2015

4. Metabolomic analysis in food science: A review;Cevallos-Cevallos;Trends in Food Science & Technology,2009

5. Metabolomic approaches for orange origin discrimination by ultra-high performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry;Díaz;Food Chemistry,2014

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