Quantitation of endogenous amount of ethanol, methanol and acetaldehyde in ripe fruits of different Spanish olive varieties-Reference-Cited by-同舟云学术

Quantitation of endogenous amount of ethanol, methanol and acetaldehyde in ripe fruits of different Spanish olive varieties

Published:2020-03-14 Issue:7 Volume:100 Page:3173-3181
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Boudebouz Abdelaziz¹²^ORCID,Romero Agustí²,Boqué Ricard³,Aceña Laura¹,Busto Olga¹,Mestres Montserrat¹

Affiliation:

1. Department of Analytical Chemistry and Organic ChemistryUniversitat Rovira i Virgili (URV). Instrumental Sensometry (iSens) Tarragona Spain

2. Institute of Agrifood Research and Technology (IRTA‐Mas de Bover) Constantí Spain

3. Department of Analytical Chemistry and Organic ChemistryUniversitat Rovira i Virgili (URV). Chemometrics, Qualimetrics and Nanosensors Group Tarragona Spain

Funder

European Regional Development Fund

Ministerio de Economía y Competitividad

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10352

Reference22 articles.

1. Consumers' acceptance and quality stability of olive oil flavoured with essential oils of different oregano species

2. A modified sorting task to investigate consumer perceptions of extra virgin olive oils

3. Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches

4. Fatty-acid alkyl esters in table olives in relation to abnormal fermentation and poorly conducted technological treatments

5. EU 1348/2013 of 16 December 2013 amending regulation no 2568/91/EEC on the characteristics of olive oil and olive‐residue oil and on the relevant methods of analysis;European Commission;Off. J. Eur. Commun,2013

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