Subject: "Olea europaea" / Journal: Food chemistry / Publication Year: 2014 / Subject: Egypt and Olea europaea

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Author:: Sansone-Land, Angelina; Takeoka, Gary R.; Shoemaker, Charles F.
Source:: Food chemistry 2014 v.149 pp. 285-295
ISSN:: 0308-8146
Subject:: Olea europaea, etc ; aldehydes; esters; fermentation; gas chromatography; headspace analysis; ketones; mass spectrometry; norisoprenoids; odors; olives; phenols; pyridines; Egypt; Morocco; Spain; United States; Show all 17 Subjects
Abstract:: ... Volatile constituents of commercial black-ripe table olives (Olea europaea) from the United States, Spain, Egypt and Morocco were analysed by gas chromatography and gas chromatography–mass spectrometry (GC–MS). Dynamic headspace sampling was used to isolate a variety of aldehydes, alcohols, esters, ketones, phenols, terpenes, norisoprenoids, and pyridines. Odour unit values, calculated from concen ...
DOI:: 10.1016/j.foodchem.2013.10.090
PubMed:: 24295708
: https://dx.doi.org/10.1016/j.foodchem.2013.10.090