Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile

Methods for the determination of limit of detection and limit of quantitation of the analytical methods

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Comparative study of virgin olive oil sensory defects

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

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Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

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Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

Franca Angerosa, Maurizio Servili, Roberto Selvaggini et al. · Journal of Chromatography A · 2004 · 361 citations

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Aroma of virgin olive oil: Biogenesis of the "green" odor notes

José M. Olías, Ana G. Pérez, José Julián Ríos · Journal of Agricultural and Food Chemistry · 1993 · 283 citations

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