Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME-GC-MS: newly identified compounds, flavors molecular markers, and terpenic profile.

scientific article published on 24 May 2013

Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME-GC-MS: newly identified compounds, flavors molecular markers, and terpenic profile. is …
instance of (P31):
scholarly articleQ13442814

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P356DOI10.1016/J.FOODCHEM.2013.05.090
P698PubMed publication ID23870924

P50authorTeresa CecchiQ57557283
P2093author name stringBarbara Alfei
P2860cites workFree Radical Scavenging Activity and Characterization of Sesquiterpenoids in Four Species of Curcuma Using a TLC Bioautography Assay and GC-MS AnalysisQ82213225
Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method.Q115784051
P433issue3
P921main subjectolive oilQ93165
P304page(s)2025-2035
P577publication date2013-05-24
P1433published inFood ChemistryQ3007875
P1476titleVolatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME-GC-MS: newly identified compounds, flavors molecular markers, and terpenic profile
P478volume141

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cites work (P2860)
Q64253913Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation
Q64911314Phytochemicals and other characteristics of Croatian monovarietal extra virgin olive oils from Oblica, Lastovka and Levantinka varieties.
Q38833390Resolution-optimized headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) for non-targeted olive oil profiling.
Q53603291The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis.
Q64245315Varietal Authentication of Extra Virgin Olive Oils by Triacylglycerols and Volatiles Analysis

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