Comparison of flavour fingerprint, electronic nose and multivariate analysis for discrimination of extra virgin olive oils

Discrimination of Tunisian and Italian extra-virgin olive oils according to their phenolic and sterolic fingerprints

(2018) Mbarka Ben Mohamed et al.   FOOD RESEARCH INTERNATIONAL

A metabolic fingerprinting approach based on selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics: A reliable tool for Mediterranean origin-labeled olive oils authentication

(2018) Aadil Bajoub et al.   FOOD RESEARCH INTERNATIONAL

Gas Chromatography–Mass Spectrometry–Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times

(2018) Samia Ben Brahim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

(2018) Natalie Gerhardt et al.   FOOD CHEMISTRY

Assessing the varietal origin of extra-virgin olive oil using liquid chromatography fingerprints of phenolic compound, data fusion and chemometrics

(2017) Aadil Bajoub et al.   FOOD CHEMISTRY

Quality Control of Olive Oils Using Machine Learning and Electronic Nose

(2017) Emre Ordukaya et al.   JOURNAL OF FOOD QUALITY

Discrimination of Olive Oil by Cultivar, Geographical Origin and Quality Using Potentiometric Electronic Tongue Fingerprints

(2017) Fatma Souayah et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS-GC/MS analysis and voltammetric electronic tongue

(2017) Khalid Tahri et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Hyperspectral Dimensionality Reduction by Tensor Sparse and Low-Rank Graph-Based Discriminant Analysis

(2017) Lei Pan et al.   Remote Sensing

Determination of aroma compounds in pork broth produced by different processing methods

(2016) Yao Wang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Development of a Flavor Fingerprint by GC-MS with Chemometric Method for Volatile Compounds of Yak and Yellow Cattle Bone Soup

(2016) Jiaying Zhang et al.   Food Analytical Methods

Olive oil sensory defects classification with data fusion of instrumental techniques and multivariate analysis (PLS-DA)

(2016) Eva Borràs et al.   FOOD CHEMISTRY

Quantitative and fingerprinting analysis of Pogostemon cablin based on GC-FID combined with chemometrics

(2016) Yinhui Yang et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS-Olfactometry

(2016) Asghar Amanpour et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Development of the mass spectral fingerprint by headspace-solid-phase microextraction-mass spectrometry and chemometric methods for rapid quality control of flavoring essence

(2016) Wenqian Hou et al.   MICROCHEMICAL JOURNAL

Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose

(2015) Valeria Messina et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

1H-NMR and isotopic fingerprinting of olive oil and its unsaponifiable fraction: Geographical origin of virgin olive oils by pattern recognition

(2015) Rosa M. Alonso-Salces et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Olive Oil DNA Fingerprinting by Multiplex SNP Genotyping on Fluorescent Microspheres

(2015) Despina P. Kalogianni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC–O and GC×GC–ToFMS

(2013) F. Peres et al.   FOOD RESEARCH INTERNATIONAL

Synthesis of aroma compounds of virgin olive oil: Significance of the cleavage of polyunsaturated fatty acid hydroperoxides during the oil extraction process

(2013) Araceli Sánchez-Ortiz et al.   FOOD RESEARCH INTERNATIONAL

Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features

(2013) Jia Zheng et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)

(2013) Songul Kesen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Electrospray ionization mass spectrometry and partial least squares discriminant analysis applied to the quality control of olive oil

(2013) Junia O. Alves et al.   JOURNAL OF MASS SPECTROMETRY

Characterization of the Volatile, Phenolic and Antioxidant Properties of Monovarietal Olive Oil Obtained from cv. Halhali

(2013) Songul Kesen et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Thermal Inactivation Kinetics of Recombinant Proteins of the Lipoxygenase Pathway Related to the Synthesis of Virgin Olive Oil Volatile Compounds

(2012) María N. Padilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Sedimentation Plus Racking Process in the Extra Virgin Olive Oil Aroma Fingerprint Obtained by DHS–TD/GC–MS

(2011) P. Reboredo-Rodríguez et al.   Food and Bioprocess Technology

Dynamic headspace/GC–MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties

(2011) P. Reboredo-Rodríguez et al.   FOOD CONTROL

Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds

(2011) Georg Dierkes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of fatty acid profiles and mid-infrared spectral data for classification of olive oils

(2010) Gozde Gurdeniz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Comparative study of extra virgin olive oil flavor profile of Koroneiki variety (Olea europaea var. Microcarpa alba) cultivated in Greece and Tunisia during one period of harvesting

(2010) P. Kandylis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a Chromatographic Fingerprint of Tobacco Flavor by Use of GC and GC-MS

(2009) Xiaolan Zhu et al.   CHROMATOGRAPHIA

Chemical fingerprinting and quantitative analysis of volatiles in Shexiang Baoxin Pill by gas chromatography with flame ionization and mass spectrometric detection

(2009) S. Yan et al.   JOURNAL OF ANALYTICAL CHEMISTRY

Use of capillary electrophoresis with UV detection to compare the phenolic profiles of extra-virgin olive oils belonging to Spanish and Italian PDOs and their relation to sensorial properties

(2009) Alegría Carrasco-Pancorbo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

NMR and chemometrics in tracing European olive oils: The case study of Ligurian samples

(2009) L. Mannina et al.   TALANTA

Evaluation of Fruit Aroma Quality: Comparison Between Gas Chromatography–Olfactometry (GC–O) and Odour Activity Value (OAV) Aroma Patterns of Strawberries

(2008) Monica Nuzzi et al.   Food Analytical Methods