Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication-Reference-Cited by-同舟云学术

Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication

Published:2021-02-16 Issue:7 Volume:69 Page:2013-2040
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cecchi Lorenzo¹^ORCID,Migliorini Marzia²,Mulinacci Nadia¹^ORCID

Affiliation:

1. Department of NEUROFARBA, Pharmaceutical and Nutraceutical Section, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy

2. Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, 50028 Tavarnelle Val di Pesa, Florence, Italy

Funder

Regione Toscana

Ager â?? Agroalimentare e ricerca

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c07744

Reference174 articles.

1. IOC, International Olive Council. Olive World: Olive Oil. (https://www.internationaloliveoil.org/olive-world/olive-oil/) (last access, 5th November, 2020).

2. Sensory analysis of olive oil – Method for the organoleptic assessment of virgin olive oil; COI/T.20/Doc. No 15/Rev. 10; International Olive Council (IOC): Madrid, 2018.

3. Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor

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