Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil-Reference-Cited by-同舟云学术

Proton Transfer Reaction−Mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil

Published:2006-09-02 Issue:20 Volume:54 Page:7635-7640
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Aprea Eugenio¹,Biasioli Franco¹,Sani Graziano¹,Cantini Claudio¹,Märk Tilmann D.¹,Gasperi Flavia¹

Affiliation:

1. Agri-Food Quality Department, IASMA Research Center, Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy; Institut für Ionenphysik und Angewandte Physik, Universität Innsbruck, Technikerstrasse 25, A-6020 Innsbruck, Austria; Istituto per la Valorizzazione del Legno e delle Specie Arboree, Consiglio Nazionale delle Ricerche, via Madonna del Piano, Sesto Fiorentino 50019, Italy; and Department of Plasmaphysics, University of Bratislava, SK-84248 Bratislava, Slovak Republic

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf060970r

Reference41 articles.

1. Aroma components of olive oil

2. Dynamic headspace gas chromatographic method for determining volatiles in virgin olive oil

3. Virgin Olive Oil Aroma: Relationship between Volatile Compounds and Sensory Attributes by Chemometrics

4. Sensory Evaluation of Virgin Olive Oils by Artificial Neural Network Processing of Dynamic Head-Space Gas Chromatographic Data

5. Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel

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