Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds
Author:
Affiliation:
1. Department of Food Chemistry, University of Wuppertal, Wuppertal, Germany
2. School of Life Sciences and Facility Management, Zurich University of Applied Sciences, Grüental, Wädenswil, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf203406s
Reference27 articles.
1. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality
2. Revised method for the organoleptic assessment of virgin olive oil, decision DEC-21/95-V/2007,Madrid Spain, 2007.
3. Research in Olive Oil: Challenges for the Near Future
4. Olive oil volatile compounds, flavour development and quality: A critical review
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