Journal
CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY
Volume 41, Issue 1, Pages 70-80Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408347.2011.533939
Keywords
gas chromatography (GC); olive oil; volatile compounds; aroma
Categories
Ask authors/readers for more resources
The virgin olive oil aroma evaluation has been applied as a quality and authentication control technique. Many analytical procedures have been used to identify and quantify the volatile components that characterize olive oil flavor. Among of them, gas chromatography is the main technique applied for this purpose. This study carries out an extensive and complete review of all the works published, since 30 years ago to the present, that have used gas chromatography technology for olive oil aroma analysis. Special attention has been devoted to the olive oil volatile compounds extraction and concentration techniques and separation and identification methods applied.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available