Monitoring the oxidation of almond oils by HS-SPME–GC–MS and ATR-FTIR: Application of volatile compounds determination to cultivar authenticity

Author:

Beltrán A.,Ramos M.,Grané N.,Martín M.L.,Garrigós M.C.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Almond Board of California (2010). www.almondboard.com (accessed Jan 2010).

2. In situ seasonal study of the volatile production of almonds (Prunus dulcis) var. ‘nonpareil’ and relationship to navel orangeworm;Beck;Journal of Agricultural and Food Chemistry,2009

3. Classification of four almond cultivars using oil degradation parameters based on FTIR and GC data;Beltrán Sanahuja;Journal of the American Oil Chemists’ Society,2009

4. Investigation of off-odour and off-flavour development in boiled potatoes;Blanda;Food Chemistry,2010

5. BOE (1996). Orden de 22 de Marzo de 1996 por la que se ratifica el Reglamento de las Denominaciones Específicas “Jijona” y “Turrón de Alicante” y su Consejo Regulador Común (BOE núm.98 de 23 de Abril). Boletín Oficial del Estado (BOE), Madrid, Spain.

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