期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 49, 期 11, 页码 5409-5411出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf010455n
关键词
Olea europaea L.; cultivars; Frantoio; Leccino; Cipressino; volatile compounds; aldehydes; terpenes
The chemical compositions of the volatile fractions from three Olea europaea L. cultivars (Leccino, Frantoio, and Cipressino) were examined by GC and GC-MS. The results showed that the cultivars can be distinguished on the basis of the volatile fraction compositions.
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