
Keywords: Virgin olive oil; APCI-MS; Phenolic compounds; Saliva; Aroma release; In-vivo study; Volatile compounds; Hexanal (PubChem CID: 6184); trans-2-hexenal (PubChem CID: 5281168); 1-hexanol (PubChem CID: 8103); linalool (PubChem CID: 6549); ethyl butyrate (PubC