Quantitation of some flavor components responsible for the “green” attributes in virgin olive oils-Reference-Cited by-同舟云学术

Quantitation of some flavor components responsible for the “green” attributes in virgin olive oils

Published:1997-09 Issue:9 Volume:20 Page:507-510
ISSN:0935-6304
Container-title:Journal of High Resolution Chromatography
language:en
Short-container-title:J. High Resol. Chromatogr.

Author:

Angerosa Franca,Di Giacinto Luciana,d'Alessandro Nicola

Publisher

Wiley

Subject

General Chemical Engineering

Reference10 articles.

1. and “The lipoxygenase pathway”, In “The metabolism structure and function of plant lipids”, Edited by and Plenum Press, New York and London (1987).

2. The biogeneration of green odour by green leaves

3. Characterization and Occurrence of Lipoxygenase in Bell Peppers at Different Ripening Stages in Relation to the Formation of Volatile Flavor Compounds

4. Dynamic headspace gas chromatographic method for determining volatiles in virgin olive oil

5. Virgin Olive Oil Aroma: Relationship between Volatile Compounds and Sensory Attributes by Chemometrics

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