Analysis of Volatile Markers for Virgin Olive Oil Aroma Defects by SPME-GC/FID: Possible Sources of Incorrect Data-Reference-Cited by-同舟云学术

Analysis of Volatile Markers for Virgin Olive Oil Aroma Defects by SPME-GC/FID: Possible Sources of Incorrect Data

Published:2015-11-20 Issue:48 Volume:63 Page:10477-10483
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Oliver-Pozo Celia¹,Aparicio-Ruiz Ramón¹,Romero Inmaculada¹,García-González Diego L.¹

Affiliation:

1. Instituto de la Grasa, (CSIC), Campus University Pablo de Olavide, Building 46, Ctra. de Utrera, km. 1, E-41013 Sevilla, Spain

Funder

Comisi?n Interministerial de Ciencia y Tecnolog?a

Secretar?a de Estado de Investigacion, Desarrollo e Innovacion

European Regional Development Fund

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b03986

Reference26 articles.

1. Olive and Olive Oil

2. Comparative study of virgin olive oil sensory defects

3. Chromatographic Methodologies: Compounds for Olive Oil Odor Issues

4. International Olive Council (IOC). Document COI/T.20/Doc. No. 15/Rev. 7. Sensory analysisof olive oil: method for the organoleptic assessment of virgin oliveoil; Madrid, Spain, (2011.

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