Cultivar influence on the volatile components of olive oil formed in the lipoxygenase pathway

被引：0
|
作者：
Tomé-Rodríguez, S. [1 ,2 ,3 ,4 ]
Ledesma-Escobar, C.A. [1 ,2 ,3 ,4 ]
Penco-Valenzuela, J.M. [5 ]
Priego-Capote, F. [1 ,2 ,3 ,4 ]
机构：
[1] Department of Analytical Chemistry, University of Córdoba, Córdoba, Spain
[2] Nanochemistry University Institute (IUNAN), Campus of Rabanales, University of Córdoba, Córdoba, Spain
[3] Maimónides Institute for Biomedical Research (IMIBIC), Reina Sofía University Hospital, Córdoba, Spain
[4] CIBER Fragilidad y Envejecimiento Saludable (CIBERFES), Carlos III Health Institute, Madrid, Spain
[5] Spanish Association of Olive Producing Municipalities (AEMO), Campus Alameda Del Obispo, Córdoba, Spain
来源：
LWT | 2021年 / 147卷
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [21] Olive oil extractability index as a parameter for olive cultivar characterisation
    Beltrán, G
    Uceda, M
    Jiménez, A
    Aguilera, MP
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2003, 83 (06) : 503 - 506
  • [22] Phenolic and volatile compounds of Neb Jmel olive oil cultivar according to their geographical origin using chemometrics
    Amir Ben Mansour
    Fatma Chtourou
    Wahid Khbou
    Guido Flamini
    Mohamed Bouaziz
    European Food Research and Technology, 2017, 243 : 403 - 418
  • [23] Phenolic and volatile compounds of Neb Jmel olive oil cultivar according to their geographical origin using chemometrics
    Ben Mansour, Amir
    Chtourou, Fatma
    Khbou, Wahid
    Flamini, Guido
    Bouaziz, Mohamed
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2017, 243 (03) : 403 - 418
  • [24] Functional Characterization of Two 13-Lipoxygenase Genes from Olive Fruit in Relation to the Biosynthesis of Volatile Compounds of Virgin Olive Oil
    Padilla, Maria N.
    Luisa Hernandez, M.
    Sanz, Carlos
    Martinez-Rivas, Jose M.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (19) : 9097 - 9107
  • [25] Volatile compounds of virgin olive oil evaluated by solid phase microextraction: an application in the discrimination of virgin olive oils according to the cultivar and area
    Servili, M
    Selvaggini, R
    Taticchi, A
    Montedoro, G
    FLAVOUR AND FRAGRANCE CHEMISTRY, 2000, 46 : 211 - 220
  • [26] Changes in the volatile components of virgin olive oil during fruit storage in aqueous media
    Koprivnjak, O
    Procida, G
    Zelinotti, T
    FOOD CHEMISTRY, 2000, 70 (03) : 377 - 384
  • [27] STUDY THE QUALITY PROPERTIES, SENSORY EVALUATION AND VOLATILE COMPONENTS OF OLIVE OIL IN SAUDI ARABIA
    Basuny, M. Amany
    Al-Marzouq, A. Maliha
    BANATS JOURNAL OF BIOTECHNOLOGY, 2014, 5 (09) : 5 - 14
  • [28] AROMA COMPONENTS OF OLIVE OIL
    FLATH, RA
    FORREY, RR
    GUADAGNI, DG
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (06) : 948 - 952
  • [29] Cultivar characterization of Aegean olive oils with respect to their volatile compounds
    Ilyasoglu, Huri
    Ozcelik, Beraat
    Van Hoed, Vera
    Verhe, Roland
    SCIENTIA HORTICULTURAE, 2011, 129 (02) : 279 - 282
  • [30] MINOR COMPONENTS IN OLIVE OIL
    FEDELI, E
    CHIMICA & L INDUSTRIA, 1984, 66 (10): : 642 - 642
12345