Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil

Virgin olive oil (VOO) is the only food product requiring official sensory analysis to be classified in commercial categories, in which the evaluation of the aroma plays a very important role. The selection of parents, with the aim of obtaining new cultivars with improved oil aroma, is of paramount...

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Bibliografiska uppgifter
I publikationen:Molecules
Huvudupphovsmän: García-Vico, Lourdes, Belaj, Angjelina, Sánchez-Ortiz, Araceli, Martínez-Rivas, José M., Pérez, Ana G., Sanz, Carlos
Materialtyp: Artigo
Språk:Inglês
Publicerad: MDPI 2017
Ämnen:
Article
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC6155863/
https://ncbi.nlm.nih.gov/pubmed/28098834
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules22010141
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