ListarArtículos (Química Analítica) por materia "Volatile compounds"
Mostrando ítems 1-6 de 6
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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 ...
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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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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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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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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 ...