Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID()()

During the course of the EU H2020 OLEUM project, a harmonized method was developed to quantify volatile markers of the aroma of virgin olive oil with the aim to support the work of sensory panel test to assess the quality grade. A peer validation of this method has been carried out, with good result...

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Detalles Bibliográficos
Autores principales: Aparicio-Ruiz, Ramón, Casadei, Enrico, Ortiz-Romero, Clemente, García-González, Diego L., Servili, Maurizio, Selvaggini, Roberto, Lacoste, Florence, Escobessa, Julien, Vichi, Stefania, Quintanilla-Casas, Beatriz, Tres, Alba, Golay, Pierre-Alain, Lucci, Paolo, Moret, Erica, Valli, Enrico, Bendini, Alessandra, Gallina Toschi, Tullia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Method Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9803772/
https://www.ncbi.nlm.nih.gov/pubmed/36593759
http://dx.doi.org/10.1016/j.mex.2022.101972

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9803772/
https://www.ncbi.nlm.nih.gov/pubmed/36593759
http://dx.doi.org/10.1016/j.mex.2022.101972

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