ListarArtículos (Química Analítica) por materia "Virgin olive oil"
Mostrando ítems 1-11 de 11
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A study of the dynamic changes of stability taking place during virgin olive oil storage period examined by mesh cell-FTIR spectroscopy
(Elsevier, 2022)Virgin olive oil (VOO) stability needs to be controlled to guarantee that the oil keeps the quality declared on the label ...
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Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS
(Elsevier, 2018)The utility of volatile compounds to explain virgin olive oil aroma descriptors is fully accepted and demanded by the olive ...
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Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods
(Elsevier, 2022)An objective sensory evaluation of extra virgin olive oil (EVOO), involving the chemical characterization of positive ...
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Does A Flavoured Extra Virgin Olive Oil Have Higher Antioxidant Properties?
(Multidisciplinary Digital Publishing Institute (MDPI), 2022)Extra virgin olive oil is highly appreciated worldwide for its healthy and organoleptic properties. From the variety of ...
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Effect of Flavorization on Virgin Olive Oil Oxidation and Volatile Profile
(MDPI, 2023)The volatile compounds of virgin olive oil (VOO) have an important role from a sensory point of view as they are responsible ...
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Effect of the extraction cooditioris of virgin olive oil on the lipoxygenase cascade: Chemical and sensory implications
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 1999)The volatile compounds produced through the lipoxygenase cascade are responsible for the most remarkable sensory ...
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Formulations of rancid and winey-vinegary artificial olfactory reference materials (AORMs) for virgin olive oil sensory evaluation
(Multidisciplinary Digital Publishing Institute (MDPI), 2020)Sensory assessment of virgin olive oil (“panel test”) is the only sensory method included in international regulations of ...
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Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell Incubation
(American Chemical Society, 2023-10)The oxidation reactions that take place in virgin olive oil under moderate conditions involved the combined effect of ...
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Multianalyte analysis of volatile compounds in virgin olive oils using SPME-GC with FID or MS detection: results of an international interlaboratory validation
(Wiley-Blackwell, 2023)The organoleptic assessment (Panel test) is the only procedure within the official methods for determining the quality of ...
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Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils
(Elsevier, 2021-05)In the context of supporting the panel test in the classification of virgin olive oils, the qualitative and quantitative analysis ...
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Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR
(CSIC. Consejo Superior de Investigaciones Científicas: Instituto de la Grasa, 2014)Fourier transform infrared (FTIR) spectroscopy has been proposed to study the degradation of virgin olive oils (VOO) in ...