Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils-Reference-Cited by-同舟云学术

Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils

Published:2022-05 Issue: Volume:135 Page:108756
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Aparicio-Ruiz Ramón,Ortiz Romero Clemente,Casadei Enrico^ORCID,García-González Diego L.,Servili Maurizio,Selvaggini Roberto,Lacoste Florence,Escobessa Julien,Vichi Stefania^ORCID,Quintanilla-Casas Beatriz^ORCID,Golay Pierre-Alain^ORCID,Lucci Paolo,Moret Erica^ORCID,Valli Enrico^ORCID,Bendini Alessandra,Gallina Toschi Tullia

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference49 articles.

1. Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS;Aparicio-Ruiz;Talanta,2018

2. Does authenticity of virgin olive oil sensory quality require input from chemistry?;Aparicio-Ruiz;European Journal of Lipid Science and Technology,2019

3. OLEUM Project. Data of a harmonized SPME-GC-MS method for the analysis of selected volatile compounds in virgin olive oils;Aparicio-Ruiz,2021

4. Towards new analyses of aroma and volatiles to understand sensory perception of olive oil;Aparicio;European Journal of Lipid Science and Technology,2012

5. Alignment and proficiency of virgin olive oil sensory panels: The OLEUM approach;Barbieri;Foods,2020

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