Evaluation of Photooxidation of Olive Oil by Determining the Concentration of Hexanal as an Oxidative Marker Using an Electronic Nose
To date, for the evaluation of olive oil lipid oxidation, certain oxidative parameters, including free fatty acids (FFAs), peroxide value (PV), and the specific extinction coefficient at 270 nm (K270), have been used, and the use of one parameter alone is insufficient to evaluate oil quality. Volati...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2021-05-01
|
| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/11422 |