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

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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Bibliographic Details
Main Authors: Lourdes García-Vico, Angjelina Belaj, Araceli Sánchez-Ortiz, José M. Martínez-Rivas, Ana G. Pérez, Carlos Sanz
Format: Article
Language:English
Published: MDPI AG 2017-01-01
Series:Molecules
Subjects:
Olea europaea L.
virgin olive oil
core collection
volatile compounds
quality
Online Access:http://www.mdpi.com/1420-3049/22/1/141

Internet

http://www.mdpi.com/1420-3049/22/1/141

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