Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil

Virgin olive oil (VOO) is the only food product requiring official sensory analysis to be classified in commercial categories, in which the evaluation of the aroma plays a very important role. The selection of parents, with the aim of obtaining new cultivars with improved oil aroma, is of paramount...

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Detalles Bibliográficos
Autores principales: García-Vico, Lourdes, Belaj, Angjelina, Sánchez-Ortiz, Araceli, Martínez-Rivas, José M., Pérez, Ana G., Sanz, Carlos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6155863/
https://www.ncbi.nlm.nih.gov/pubmed/28098834
http://dx.doi.org/10.3390/molecules22010141

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6155863/
https://www.ncbi.nlm.nih.gov/pubmed/28098834
http://dx.doi.org/10.3390/molecules22010141

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