Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS‐SPME/GC‐MS direct method

Authentication of the geographical origin of virgin olive oils from the main worldwide producing countries: A new combination of HS-SPME-GC-MS analysis of volatile compounds and chemometrics applied to 1217 samples

(2020) Lorenzo Cecchi et al.   FOOD CONTROL

Chemical and sensory characterization of Brazilian virgin olive oils

(2019) Lilia Zago et al.   FOOD RESEARCH INTERNATIONAL

Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality

(2019) Beatriz Quintanilla-Casas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage

(2018) Ricardo Malheiro et al.   FOOD RESEARCH INTERNATIONAL

The role of phenolic compounds on olive oil aroma release

(2018) Alessandro Genovese et al.   FOOD RESEARCH INTERNATIONAL

Olive oil quality classification and measurement of its organoleptic attributes by untargeted GC–MS and multivariate statistical-based approach

(2018) C. Sales et al.   FOOD CHEMISTRY

Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile

(2017) Thays H. Borges et al.   FOOD CHEMISTRY

Pedologic Factors Affecting Virgin Olive Oil Quality of “Chemlali” Olive Trees (Olea europaea L.)

(2017) Mouna Ben Rached et al.   Journal of Oleo Science

Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil

(2017) Lourdes García-Vico et al.   MOLECULES

Combined untargeted and targeted fingerprinting with comprehensive two-dimensional chromatography for volatiles and ripening indicators in olive oil

(2016) Federico Magagna et al.   ANALYTICA CHIMICA ACTA

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

(2016) Dora Melucci et al.   FOOD CHEMISTRY

Determination of volatile compounds by GC–IMS to assign the quality of virgin olive oil

(2015) Rocío Garrido-Delgado et al.   FOOD CHEMISTRY

First comprehensive characterization of volatile profile of north Moroccan olive oils: A geographic discriminant approach

(2015) Aadil Bajoub et al.   FOOD RESEARCH INTERNATIONAL

A new method for rapid screening of ester-producing yeasts using in situ HS-SPME

(2014) Juliano Garavaglia et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Volatile profiles of Italian monovarietal extra virgin olive oils via HS-SPME–GC–MS: Newly identified compounds, flavors molecular markers, and terpenic profile

(2013) Teresa Cecchi et al.   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

Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines

(2012) Elisabete Paula Barros et al.   TALANTA

Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds

(2011) Eirini Pouliarekou et al.   JOURNAL OF CHROMATOGRAPHY A

Retention Indices for Frequently Reported Compounds of Plant Essential Oils

(2011) V. I. Babushok et al.   JOURNAL OF PHYSICAL AND CHEMICAL REFERENCE DATA

Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography–mass spectrometry

(2010) Guillaume Antalick et al.   FOOD CHEMISTRY

Quality Characterization of the New Virgin Olive Oil Var. Sikitita by Phenols and Volatile Compounds

(2010) Diego L. García-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recognition of volatile compounds as markers in geographical discrimination of Spanish extra virgin olive oils by chemometric analysis of non-specific chromatography volatile profiles

(2010) C. Pizarro et al.   JOURNAL OF CHROMATOGRAPHY A

Relationship Between Sensory Evaluation Performed by Italian and Spanish Official Panels and Volatile and Phenolic Profiles of Virgin Olive Oils

(2008) Lorenzo Cerretani et al.   Chemosensory Perception

Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

(2008) Olfa Baccouri et al.   FOOD CHEMISTRY

Determination of volatile phenols in virgin olive oils and their sensory significance

(2008) Stefania Vichi et al.   JOURNAL OF CHROMATOGRAPHY A