The head-space analysis of olive oil's volatile compounds can be performed using the solid phase micro extraction-GC/MS, the electronic nose or the proton transfer reaction mass spectrometry. This paper reports a comparison among them to evaluate their capacity to classify the virgin olive oils according to the olive varieties, origin areas and the ripening stages.

Characterization of virgin olive oil aroma. Comparison by three different methods: Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS), Electronic Nose and Proton Transfer Reaction Mass Spectrometry (PTR-MS).

SERVILI, Maurizio;ESPOSTO, Sonia;SELVAGGINI, Roberto;TATICCHI, AGNESE;URBANI, Stefania;MONTEDORO, Gian Francesco;
2008-01-01

Abstract

The head-space analysis of olive oil's volatile compounds can be performed using the solid phase micro extraction-GC/MS, the electronic nose or the proton transfer reaction mass spectrometry. This paper reports a comparison among them to evaluate their capacity to classify the virgin olive oils according to the olive varieties, origin areas and the ripening stages.
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11391/24706
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact