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Authentication of the geographical origin of virgin olive oils from the main worldwide producing countries: A new combination of HS-SPME-GC-MS analysis of volatile compounds and chemometrics applied to 1217 samples

Lorenzo Cecchi, Marzia Migliorini, Elisa Giambanelli, Adolfo Rossetti, Anna Cane, Nádia Mulinacci, Fabrizio Melani

Food Control · 2020 · 50 citations · 38 references

Open access

References

38

Mechanisms and Factors for Edible Oil Oxidation

Eunok Choe, David B. Min · Comprehensive Reviews in Food Science and Food Safety · 2006 · 1.8K citations

Agriculture, Biochemistry, Food Science +17

Comparative study of virgin olive oil sensory defects

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

Agriculture, Food Science, Physiology +12

Changes in the Volatile Composition of Virgin Olive Oil during Oxidation: Flavors and Off-Flavors

M. T. Morales, José Julián Ríos, Ramón Aparicio · Journal of Agricultural and Food Chemistry · 1997 · 331 citations

Agriculture, Chemistry, Food Science +17

Influence of malaxation temperature and time on the quality of virgin olive oils

Franca Angerosa, Roberta Mostallino, Carla Basti et al. · Food Chemistry · 2001 · 266 citations

Agriculture, Food Science, Food Analysis +9

Isotopic and Elemental Data for Tracing the Origin of European Olive Oils

Federica Camin, Roberto Larcher, Giorgio Nicolini et al. · Journal of Agricultural and Food Chemistry · 2009 · 148 citations · Full text

Natural Sciences, Chemistry, Earth Sciences +17