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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...
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 |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
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 |
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