Fungal volatile organic compounds (FVOCs) contribution in olive oil aroma and volatile biogenesis during olive preprocessing storage-Reference-Cited by-同舟云学术

Fungal volatile organic compounds (FVOCs) contribution in olive oil aroma and volatile biogenesis during olive preprocessing storage

Published:2017-04-05 Issue:4 Volume:41 Page:e12368
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Gharbi Ines¹^ORCID,Issaoui Manel¹²,Haddadi Dorsaf¹,Gheith Soukaina³,Rhim Amel⁴,Cheraief Imed¹,Nour Mohamed⁵,Flamini Guido⁶,Hammami Mohamed¹

Affiliation:

1. Laboratory of Biochemistry, Research Laboratory LR12 ES 05 Lab- NAFS ‘Nutrition - Functional Food & Vascular Health’ Faculty of Medicines; University of Monastir; Tunisia

2. Faculty of Science and Technology of Sidi Bouzid; University of Kairouan; 9100 Sidi Bouzid Tunisia

3. Laboratory of Parasitology- Mycology; Universitary Hospital Farhat Hachad Sousse; Tunisia

4. Laboratory of Hygiene-Sahline; Tunisia

5. High Institute of Biotechnology; University of Monastir; Tunisia

6. Dipartimento di Farmacia; University of Pisa; via Bonanno 6 56126 Italy

Funder

Tunisian Ministry of Scientific Research

Technology and Competency Development

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12368/fullpdf

Reference38 articles.

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2. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels;Angerosa;European Journal of Lipid Science and Technology,2002

3. Biogenesis of the ‘‘fusty’’ defect in virgin olive oils;Angerosa;Grasas Y Aceites,1996

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

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