An overview of recent developments in volatile compounds analysis from edible oils: Technique-oriented perspectives

Evaluation of processing factors for selected organic contaminants during virgin olive oil production: Distribution of BTEXS during olives processing

(2016) Rafael López-Blanco et al.   FOOD CHEMISTRY

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars

(2016) Ana G. Pérez et al.   JOURNAL OF CHROMATOGRAPHY A

The effects of different extraction methods on composition and storage stability of sturgeon oil

(2015) Shuxian Hao et al.   FOOD CHEMISTRY

Monitoring endogenous enzymes during olive fruit ripening and storage: Correlation with virgin olive oil phenolic profiles

(2015) Rim Hachicha Hbaieb et al.   FOOD CHEMISTRY

Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products

(2015) Sara Barbieri et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Validation of SPME–GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects

(2015) I. Romero et al.   TALANTA

A novel approach to monitor the oxidation process of different types of heated oils by using chemometric tools

(2014) Candelaria Poyato et al.   FOOD RESEARCH INTERNATIONAL

Headspace sorptive extraction for the detection of combustion accelerants in fire debris

(2014) J.I. Cacho et al.   FORENSIC SCIENCE INTERNATIONAL

Comparison of fully-automated headspace single drop microextraction and headspace solid phase microextraction techniques for rapid analysis of No. 6 solvent residues in edible oil

(2014) Yuanyuan Ke et al.   MICROCHEMICAL JOURNAL

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

Headspace solid-phase microextraction coupled to gas chromatography for the analysis of aldehydes in edible oils

(2013) Chunhua Ma et al.   TALANTA

Microextraction techniques in the analysis of food flavor compounds: A review

(2012) Henryk H. Jeleń et al.   ANALYTICA CHIMICA ACTA

Identification and Quantitation of Volatile Organic Compounds from Oxidation of Linseed Oil

(2012) Juita et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

Comparison of the sensitivity of different aroma extraction techniques in combination with gas chromatography–mass spectrometry to detect minor aroma compounds in wine

(2012) Amparo Gamero et al.   JOURNAL OF CHROMATOGRAPHY A

Varietal and processing effects on the volatile profile of rapeseed oils

(2012) Fang Wei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of Sensory and Instrumental Volatile Analyses to Dairy Products

(2012) A.E. Croissant et al.   Annual Review of Food Science and Technology

Ionic liquids in solid-phase microextraction: A review

(2011) Tien D. Ho et al.   ANALYTICA CHIMICA ACTA

Determination of Hexanal as an Oxidative Marker in Vegetable Oils Using an Automated Dynamic Headspace Sampler Coupled to a Gas Chromatograph/Mass Spectrometer

(2011) Jaeho HA et al.   ANALYTICAL SCIENCES

Optimization of Modern Analytical SPME and SPDE Methods for Determination of Trans-2-nonenal in Barley, Malt and Beer

(2011) Zdenek Svoboda et al.   CHROMATOGRAPHIA

Aldehydes contained in edible oils of a very different nature after prolonged heating at frying temperature: Presence of toxic oxygenated α,β unsaturated aldehydes

(2011) Maria D. Guillén et al.   FOOD CHEMISTRY

Influence of filtration on volatile compounds and sensory profile of virgin olive oils

(2011) Karolina Brkić Bubola et al.   FOOD CHEMISTRY

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

Cultivar characterization of Aegean olive oils with respect to their volatile compounds

(2011) Huri Ilyasoglu et al.   SCIENTIA HORTICULTURAE

Static Headspace Sampling and Solid-Phase Microextraction for Assessment of Edible Oils Stability

(2010) Justyna Gromadzka et al.   CHROMATOGRAPHIA

Lipid components of olive oil from Tunisian Cv. Sayali: Characterization and authenticity

(2010) Faouzi Sakouhi et al.   COMPTES RENDUS BIOLOGIES

Photoinduced and thermal oxidation of rapeseed and sunflower oils

(2010) Justyna Gromadzka et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Monitoring the oxidation of almond oils by HS-SPME–GC–MS and ATR-FTIR: Application of volatile compounds determination to cultivar authenticity

(2010) A. Beltrán et al.   FOOD CHEMISTRY

Formation of toxic alkylbenzenes in edible oils submitted to frying temperature

(2010) P.S. Uriarte et al.   FOOD RESEARCH INTERNATIONAL

Effect of processing on the quality of edible argan oil

(2009) Bertrand Matthäus et al.   FOOD CHEMISTRY

Emissions of volatile aldehydes from heated cooking oils

(2009) Harinageswara Rao Katragadda et al.   FOOD CHEMISTRY

Headspace solid-phase microextraction of oil matrices heated at high temperature and phthalate esters determination by gas chromatography multistage mass spectrometry

(2009) J.J. Rios et al.   TALANTA

Critical review on recent developments in solventless techniques for extraction of analytes

(2008) C. Nerín et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil

(2008) Sylwia Mildner-Szkudlarz et al.   FOOD CHEMISTRY

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

(2008) Olfa Baccouri et al.   FOOD CHEMISTRY

Formation of oxygenated α,β-unsaturated aldehydes and other toxic compounds in sunflower oil oxidation at room temperature in closed receptacles

(2008) María D. Guillen et al.   FOOD CHEMISTRY

Headspace composition of cod liver oil and its evolution in storage after opening. First evidence of the presence of toxic aldehydes

(2008) María D. Guillén et al.   FOOD CHEMISTRY

Simple and rapid instrumental characterization of sensory attributes of virgin olive oil based on the direct coupling headspace-mass spectrometry

(2008) Silvia López-Feria et al.   JOURNAL OF CHROMATOGRAPHY A

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

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

The comparison of solid phase microextraction-GC and static headspace-GC for determination of solvent residues in vegetable oils

(2008) Magdalena Ligor et al.   JOURNAL OF SEPARATION SCIENCE

Bitterness, odor properties and volatile compounds of virgin olive oil with phospholipids addition

(2008) O. Koprivnjak et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Classification of extra virgin olive oils according to the protected designation of origin, olive variety and geographical origin

(2008) Silvia López-Feria et al.   TALANTA

Simplifying chromatographic analysis of the volatile fraction of foods

(2008) Silvia López-Feria et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity

(2007) Stefanie Bail et al.   FOOD CHEMISTRY

Headspace sampling of the volatile fraction of vegetable matrices

(2007) Carlo Bicchi et al.   JOURNAL OF CHROMATOGRAPHY A

Characterization of monovarietal virgin olive oils from six crossing varieties

(2007) Hédia Manai et al.   SCIENTIA HORTICULTURAE

Influence of bleaching by ultrasound on fatty acids and minor compounds of olive oil. Qualitative and quantitative analysis of volatile compounds (by SPME coupled to GC/MS)

(2007) W. Jahouach-Rabai et al.   ULTRASONICS SONOCHEMISTRY