From Extra Virgin Olive Oil to Refined Products: Intensity and Balance Shifts of the Volatile Compounds versus Odor

To explore relationships between the volatile organic compounds (VOCs) of different grades of olive oils (OOs) (extra virgin olive oil (EVOO), refined olive oil (ROO), and pomace olive oil (POO)) and odor quality, VOCs were measured in the headspace of the oils by proton transfer reaction quadrupole...

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Detalles Bibliográficos
Autores principales: Yan, Jing, Alewijn, Martin, van Ruth, Saskia M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7321329/
https://www.ncbi.nlm.nih.gov/pubmed/32466443
http://dx.doi.org/10.3390/molecules25112469

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7321329/
https://www.ncbi.nlm.nih.gov/pubmed/32466443
http://dx.doi.org/10.3390/molecules25112469

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