An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test.

Valli, Enrico; Panni, Filippo; Casadei, Enrico; Barbieri, Sara; Cevoli, Chiara; Bendini, Alessandra; García-González, Diego L; Gallina Toschi, Tullia

Valli, Enrico; Panni, Filippo; Casadei, Enrico; Barbieri, Sara; Cevoli, Chiara; Bendini, Alessandra; García-González, Diego L; Gallina Toschi, Tullia.

Afiliación

Valli E; Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy.
Panni F; Interdepartmental Center for Industrial Agrofood Research, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy.
Casadei E; Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy.
Barbieri S; Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy.
Cevoli C; Department of Pharmacy and Biotechnology, Alma Mater Studiorum-Università di Bologna, 47521 Bologna, Italy.
Bendini A; Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy.
García-González DL; Interdepartmental Center for Industrial Agrofood Research, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy.
Gallina Toschi T; Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy.

Foods ; 9(5)2020 May 20.

Article en En | MEDLINE | ID: mdl-32443697

Palabras clave

HS-GCIMS; chemometric analysis; sensory analysis; virgin olive oil; volatile compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Diagnostic_studies / Prognostic_studies / Screening_studies Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Suiza

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