Effect of Olive Stoning on the Volatile and Phenolic Composition of Virgin Olive Oil-Reference-Cited by-同舟云学术

Effect of Olive Stoning on the Volatile and Phenolic Composition of Virgin Olive Oil

Published:2007-08-01 Issue:17 Volume:55 Page:7028-7035
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Servili Maurizio¹,Taticchi Agnese¹,Esposto Sonia¹,Urbani Stefania¹,Selvaggini Roberto¹,Montedoro GianFrancesco¹

Affiliation:

1. Dipartimento di Scienze Economico-Estimative e degli Alimenti, Sezione di Tecnologie e Biotecnologie degli Alimenti, Università degli Studi di Perugia, Via S. Costanzo, 06126 Perugia, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070600i

Reference39 articles.

1. Quantitation of potent odorants of virgin olive oil by stable-isotope dilution assays

2. Odorants of Virgin Olive Oils with Different Flavor Profiles

3. Characterization of Olive Ripeness by Green Aroma Compounds of Virgin Olive Oil

4. Sensory characterisation of virgin olive oil and relationship with headspace composition

5. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

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