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

Author:

Taiti C.,Marone E.ORCID,Fiorino P.,Mancuso S.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference43 articles.

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

2. Proton transfer reaction− mass spectrometry (PTR-MS) headspace analysis for rapid detection of oxidative alteration of olive oil;Aprea;Journal of Agricultural and Food Chemistry,2006

3. Geographical origin classification of olive oils by PTR-MS;Araghipour;Food Chemistry,2008

4. Olive oil adulterated with hazelnut oils: Simulation to identify possible risks to allergic consumers;Arlorio;Food Additives & Contaminants,2010

5. Sensory analysis of virgin olive oil;Bendini,2012

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