| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601942 | Food Chemistry | 2013 | 11 Pages |
Abstract
⺠VOO phenols such as 3,4-DHPEA-EDA was oxidised by enzymatic and Fenton reactions. ⺠The 3,4-DHPEA-EDA oxidation products were characterised by mass spectrometry. ⺠The oxidation products were found in VOO during the autoxidation process. ⺠3,4-DHPEA-EDA oxidation involved also the terpenic structure of the molecule. ⺠Terpenic structure oxidation products were proposed as markers of VOO oxidation.
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Authors
Ilona Di Maio, Sonia Esposto, Agnese Taticchi, Roberto Selvaggini, Gianluca Veneziani, Stefania Urbani, Maurizio Servili,