Usefulness of the direct coupling headspace–mass spectrometry for sensory quality characterization of virgin olive oil samples

Comparative study of virgin olive oil sensory defects

M. T. Morales, Ramón Aparicio · Food Chemistry · 2004 · 404 citations

Agriculture, Food Science, Physiology +12

Characterisation of 39 varietal virgin olive oils by their volatile compositions

M. T. Morales, R. Aparicio · Food Chemistry · 2005 · 259 citations

Agriculture, Food Science, Plant Sciences +12

Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel

R. Aparicio, M. T. Morales, M. V. Alonso · Journal of the American Oil Chemists Society · 1996 · 174 citations

Agriculture, Food Science, Food Analysis +16

Detection of adulterants in olive oil by headspace–mass spectrometry

Isabel Marcos Lorenzo, José Luis Pérez Pavón, María Esther Fernández Laespada et al. · Journal of Chromatography A · 2002 · 152 citations

Agriculture, Food Science, Toxicology +14

Direct olive oil authentication: Detection of adulteration of olive oil with hazelnut oil by direct coupling of headspace and mass spectrometry, and multivariate regression techniques

Fernando López Peña, Soledad Cárdenas, Mercedes Gallego et al. · Journal of Chromatography A · 2005 · 105 citations

Agriculture, Food Science, Food Analysis +10