Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC–MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil

[Image: see text] An olive pomace from the two-phase decanter stored in different conditions was used as a model to simulate the detrimental biological phenomena occurring during olive oil processing and storage. A group of EVOO and defective oils were also analyzed. The volatile fraction was studie...

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Detalles Bibliográficos
Autores principales: Cecchi, Lorenzo, Migliorini, Marzia, Giambanelli, Elisa, Cane, Anna, Mulinacci, Nadia, Zanoni, Bruno
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2021
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8278492/
https://www.ncbi.nlm.nih.gov/pubmed/33902289
http://dx.doi.org/10.1021/acs.jafc.1c01157

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8278492/
https://www.ncbi.nlm.nih.gov/pubmed/33902289
http://dx.doi.org/10.1021/acs.jafc.1c01157

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