An overview of recent developments in volatile compounds analysis from edible oils: Technique‐oriented perspectives-Reference-Cited by-同舟云学术

An overview of recent developments in volatile compounds analysis from edible oils: Technique‐oriented perspectives

Published:2016-02-29 Issue:12 Volume:118 Page:1853-1879
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Sghaier Lilia¹²³,Vial Jérôme²,Sassiat Patrick²,Thiebaut Didier²,Watiez Mickaël¹,Breton Sylvie¹,Rutledge Douglas N.³,Cordella Christophe B.Y.³⁴

Affiliation:

1. R&D CenterLesieurCoudekerque‐BrancheFrance

2. Department of Analytical, Bioanalytical Sciences and Miniaturization (LSABM), Institute of Chemistry, Biology and Innovation (CBI) – ESPCI ParisTech, CNRS UMR 8231PSL Research UniversityParis Cedex 05France

3. UMR1145 GENIALAgroParisTechParisFrance

4. UMR1145 GENIALINRAParisFrance

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500508

Reference153 articles.

1. Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

2. The Role of Volatile Compounds and Polyphenols in Olive Oil Sensory Quality

3. Interactions between flavor compounds and food ingredients and their influence on flavor perception

4. Characterisation of 39 varietal virgin olive oils by their volatile compositions

5. Authentication of vegetable oils by chromatographic techniques

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