Chemosensory characterization of virgin olive oils obtained from organic and conventional practices during fruit ripening-Reference-Cited by-同舟云学术

Chemosensory characterization of virgin olive oils obtained from organic and conventional practices during fruit ripening

Published:2017-05-29 Issue:4 Volume:32 Page:294-304
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Jiménez Brígida¹,Rivas Ana²^ORCID,Lorenzo María Luisa²^ORCID,Sánchez-Ortiz Araceli³^ORCID

Affiliation:

1. Department of Technology, Postharvest, and Food Industries; IFAPA ‘Cabra’ Centre, Institute for Research and Training in Agriculture and Fisheries; Ctra. Cabra-Doña Mencía, Km. 2.5, 14940, Cabra Córdoba Spain

2. Faculty of Pharmacy, Campus de Cartuja s/n; University of Granada; 18071 Granada Spain

3. Department of Technology, Postharvest, and Food Industries, IFAPA ‘Venta del Llano’ Centre; Institute for Research and Training in Agriculture and Fisheries; Ctra. Bailén-Motril, 23620, Km. 18,5, Mengíbar Jaén Spain

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference30 articles.

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3. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels;Angerosa;Eur J Lipid Sci Technol.,2002

4. Effect of extraction conditions on sensory quality of virgin olive oil;Morales;J Am Oil Chem Soc.,1999

5. Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality;Angerosa;J Chromatogr A.,2004

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