Journal
FOOD ANALYTICAL METHODS
Volume 6, Issue 3, Pages 900-905Publisher
SPRINGER
DOI: 10.1007/s12161-012-9500-9
Keywords
SPME; GC-MS; Sesquiterpenes; Olive oils
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Funding
- Universita degli Studi di Bari Aldo Moro
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Solid-phase microextraction combined with gas chromatography-mass spectrometry is employed to characterise the head space composition of extra virgin olive oil with particular emphasis on some sesquiterpenes useful for oil classification. It is demonstrated that alpha-muurolene and alpha-farnesene contents (normalised to alpha-copaene), besides discriminating between Apulian and foreign oils, is even capable of differentiating between different sub-brands of Terra di Bari (protected denomination of origin) oils, produced in neighbouring, very restricted areas of the Apulian region.
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