| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539775 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Monovarietal extra-virgin olive oils are high valuable edible oils prepared from an only variety of olive fruit. ⺠Proton transfer reaction-mass spectrometry allows the characterisation of volatile organic compounds. ⺠Volatile organic compounds are used in the assessment of the product authenticity. ⺠Monovarietal extra virgin olive oils are differentiated by the chemometric treatment from the PTR mass spectra data.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Cristina Ruiz-Samblás, Alba Tres, Alex Koot, Saskia M. van Ruth, Antonio González-Casado, Luis Cuadros-RodrÃguez,