From Extra Virgin Olive Oil to Refined Products: Intensity and Balance Shifts of the Volatile Compounds versus Odor

From Extra Virgin Olive Oil to Refined Products: Intensity and Balance Shifts of the Volatile Compounds versus Odor

To explore relationships between the volatile organic compounds (VOCs) of different grades of olive oils (OOs) (extra virgin olive oil (EVOO), refined olive oil (ROO), and pomace olive oil (POO)) and odor quality, VOCs were measured in the headspace of the oils by proton transfer reaction quadrupole...

Full description

Bibliographic Details
Main Authors: Jing Yan, Martin Alewijn, Saskia M. van Ruth
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Molecules
Subjects:
extra virgin olive oil
odor quality
processing grades
quantitation
VOCs proportion
Online Access:https://www.mdpi.com/1420-3049/25/11/2469

Internet

https://www.mdpi.com/1420-3049/25/11/2469

Similar Items