Volatile constituents in sensory defective virgin olive oils
Author:
Affiliation:
1. Department of Food Science and Technology; University of California Davis; Davis California 95616 United States
2. University of California Davis Olive Center; Davis California 95616 United States
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/ffj.3264/fullpdf
Reference51 articles.
1. Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants;Frankel;J. Agric. Food Chem.,2010
2. Changes in the volatile composition of virgin olive oil during oxidation: Flavors and off-flavors;Morales;J. Agric. Food Chem.,1997
3. Comparative study of virgin olive oil sensory defects;Morales;Food Chem.,2005
4. Stability of the sensory quality of virgin olive oil during storage: an overview;Bendini;Ital. J. Food Sci.,2009
5. Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors;Venkateshwarlu;J. Agric. Food Chem.,2004
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