Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars)

Author:

Sánchez Antonio Higinio,López-López Antonio,Cortés-Delgado Amparo,de Castro Antonio,Montaño Alfredo

Funder

Ministry of Economy and Competitiveness

European Regional Development Fund

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α, β-unsaturated aldehydes;Adams;Journal of Agricultural and Food Chemistry,2011

2. Arctander, S. (1969). Perfume and flavor chemicals (aroma chemicals). Vol. 1. New Jersey: S. Arctander (monograph number 1308).

3. ASEMESA (Asociación Española de Exportadores e Industriales de Aceitunas de Mesa). Rasgos principales del sector de la aceituna de mesa. (2019). http://www.asemesa.es/content/datos_generales_del_sector/ (accessed 1.03.19.).

4. Italian and Spanish commercial tomato sauces for pasta dressing: Study of sensory and head-space profiles by Flah Profiling and solid-phase microextraction-gas chromatography-mass spectrometry;Bendini;Journal of the Science of Food and Agriculture,2017

5. PermutMatrix: A graphical environment to arrange gene expression profiles in optimal linear order;Caraux;Bioinformatics,2005

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