Comparative study on volatile analysis of extra virgin olive oil by dynamic headspace and solid phase micro-extraction
- 30 April 2005
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 90 (1-2) , 69-79
- https://doi.org/10.1016/j.foodchem.2004.03.025
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Headspace Solid-Phase Microextraction Use for the Characterization of Volatile Compounds in Vegetable Oils of Different Sensory QualityJournal of Agricultural and Food Chemistry, 2000
- Evaluation of Solid-Phase Microextraction for the Isotopic Analysis of Volatile Compounds Produced during Fermentation by Lactic Acid BacteriaJournal of Agricultural and Food Chemistry, 2000
- Headspace Oxygen in Sample Vials Affects Volatiles Production of Meat during the Automated Purge-and-Trap/GC AnalysesJournal of Agricultural and Food Chemistry, 1999
- Solid Phase Microextraction Application in Gas Chromatography/Olfactometry Dilution AnalysisJournal of Agricultural and Food Chemistry, 1999
- Biogeneration of Volatile Compounds in Virgin Olive Oil: Their Evolution in Relation to Malaxation TimeJournal of Agricultural and Food Chemistry, 1998
- Characterization of Olive Ripeness by Green Aroma Compounds of Virgin Olive OilJournal of Agricultural and Food Chemistry, 1998
- Optimization of a dynamic headspace technique for quantifying virgin olive oil volatiles. Relationships between sensory attributes and volatile peaksFood Quality and Preference, 1994
- Quantitation of potent odorants of virgin olive oil by stable‐isotope dilution assaysJournal of Oil & Fat Industries, 1993
- Lipids of olivesProgress in the Chemistry of Fats and other Lipids, 1977
- Aroma components of olive oilJournal of Agricultural and Food Chemistry, 1973