A method for gaining a deeper insight into the aroma profile of olive oil

Volatile compounds in food play a crucial role in affecting food quality and consumer preference, but the volatile compounds in olive oil are not fully understood due to the matrix effect of oil. The oiling-out assisted liquid–liquid extraction (OA-LLE), which we previously reported, is an effective...

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Detalles Bibliográficos
Autores principales: Suzuki, Daisuke, Sato, Yuko, Mori, Akane, Tamura, Hirotoshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8249399/
https://www.ncbi.nlm.nih.gov/pubmed/34210992
http://dx.doi.org/10.1038/s41538-021-00098-z

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8249399/
https://www.ncbi.nlm.nih.gov/pubmed/34210992
http://dx.doi.org/10.1038/s41538-021-00098-z

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