Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors-Reference-Cited by-同舟云学术

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Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors

Published:2009-03 Issue:1 Volume:113 Page:345-350
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sonia Esposto,GianFrancesco Montedoro,Roberto Selvaggini,Ibanez Riccò,Agnese Taticchi,Stefania Urbani,Maurizio Servili

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. Virgin olive oil odour notes: Their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds;Angerosa;Food Chemistry,2000

2. Influence of malaxation temperature and time on the quality of virgin olive oils;Angerosa;Food Chemistry,2001

3. Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality;Angerosa;Journal of Chromatography A,2004

4. Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel;Aparicio;Journal of the American Oil Chemists Society,1996

5. Detection of rancid defect in virgin olive oil by the electronic nose;Aparicio;Journal of Agricultural and Food Chemistry,2000

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