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Artículo
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 virgin olive oils that involves an expert panel. There is an urgent need for analytical methodology ...
Artículo
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 edible oils and its application is compulsory. Even if its application has been a success in quality ...
Artículo
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 for the aroma of the oil. Once the oil is obtained, auto-oxidation is the main process contributing ...
Artículo
Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods
(MDPI, 2013)
The flavor of dry cured ham explains the high appreciation of this product and it determines consumer acceptance. Volatile compounds provide valuable information about the odor and sensory quality of dry cured hams. Since ...
Artículo
Chemical characterization of organic and non-organic virgin olive oils
(EDP Sciences, 2014)
Organic food products have shown to have lower environmental impact and lower presence of chemical residues. Consumers generally have positive attitudes towards organic food because of superior taste, environment-friendliness, ...
Artículo
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 of a number of volatile compounds responsible for their aroma is of great importance. Herein, ...