Gas Chromatography–Mass Spectrometry–Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times-Reference-Cited by-同舟云学术

Gas Chromatography–Mass Spectrometry–Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times

Published:2018-02-27 Issue:11 Volume:66 Page:2851-2861
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ben Brahim Samia,Amanpour Asghar,Chtourou Fatma,Kelebek Hasim¹,Selli Serkan^ORCID,Bouaziz Mohamed^ORCID

Affiliation:

1. Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana University of Science and Technology, 01100 Adana, Turkey

Funder

Minist?re de l?Enseignement Sup?rieur, de la Recherche Scientifique et des Technologies de l'Information et de la Communication

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b06090

Reference44 articles.

1. Olive oil volatile compounds, flavour development and quality: A critical review

2. Effect of Addition of Olive Leaves before Fruits Extraction Process to Some Monovarietal Tunisian Extra-Virgin Olive Oils Using Chemometric Analysis

3. Volatile compounds and compositional quality of virgin olive oil from Oueslati variety: Influence of geographical origin

4. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

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