Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches-Reference-Cited by-同舟云学术

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

Published:2015-03-03 Issue:1 Volume:96 Page:311-318
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Procida Giuseppe¹,Cichelli Angelo²,Lagazio Corrado³,Conte Lanfranco S⁴

Affiliation:

1. Department of Chemical and Pharmaceutical Sciences; University of Trieste; V. A. Valerio 6 34127 Trieste Italy

2. Department of Economics; University of Chieti-Pescara; V. le Pindaro 42 65127 Pescara Italy

3. Department of Economics; University of Genoa; V. Vivaldi 5 16126 Genoa Italy

4. Department of Food Science; University of Udine; V. Sondrio 2/A 33100 Udine Italy

Publisher

Wiley

Subject

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

Reference28 articles.

1. Componentes volatiles en el aroma del aceite de oliva virgen;Olias;Grasas Aceites,1977

2. Influence of Dacus oleae infestation on flavor of oils, extracted from attacked olive fruits, by HPLC and HRGC analyses of volatile compounds;Angerosa;Grasas Aceites,1992

3. Sensory evaluation of virgin olive oils by artificial neural network processing of dynamic head space gas chromatographic data;Angerosa;J Sci Food Agric,1996

4. Authentication of European virgin olive oil by their chemical compounds, sensory attributes and consumers' attitudes;Aparicio;J Agric Food Chem,1997

5. Odorants of virgin olive oils with different flavour profiles;Reiners;J Agric Food Chem,1998

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