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Sensory, spectrometric (PTR-ToF-MS) and chemometric analyses to distinguish extra virgin from virgin olive oils

Elettra Marone1, Elisa Masi2, Cosimo Taiti2

  • 1Faculty of Biosciences and Technologies for Agriculture Food and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, Italy.

Journal of Food Science and Technology
|June 1, 2017
PubMed

Keywords:
Chemical analysis volatile organic compounds (VOCs)Flavors off-flavorsOlea europaea L.Panel test

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