Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage-Reference-Cited by-同舟云学术

Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage

Published:2015-03-13 Issue:2 Volume:96 Page:583-592
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Romero Nalda¹,Saavedra Jorge²,Tapia Francisco³,Sepúlveda Betsabet¹,Aparicio Ramón⁴

Affiliation:

1. Departamento de Ciencia de los Alimentos y Tecnología Química; Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile; Santos Dumont 964 Santiago Chile

2. Escuela de Alimentos, Facultad de Ciencias Agrarias y de los Alimentos; Pontificia Universidad Católica de Valparaíso; Waddington 716 Valparaíso Chile

3. Instituto de Investigaciones Agropecuarias (INIA Intihuasi); Colina San Joaquín s/n La Serena Chile

4. Instituto de la Grasa (CSIC); Padre García Tejero 4, E-41012 Seville Spain

Funder

Fondecyt Project

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7127/fullpdf

Reference40 articles.

1. Olive oil volatile compounds, flavour development and quality: A critical review;Kalua;Food Chem,2007