Use of odorant series for extra virgin olive oil aroma characterisation.

Alessandro Genovese Nicola CaporasoTerigi LeoneAntonello PaduanoCarmen MenaMaria A Perez-JimenezRaffaele Sacchi

Published in: Journal of the science of food and agriculture (2018)

The odorant series have the potential to better differentiate the aroma of food products, opening new possibilities allowing a schematic and effective visual representation to be used for EVOO quality control and consumer information, especially in new olive oil consuming countries. © 2018 Society of Chemical Industry.

Keyphrases

quality control
health information
fatty acid
human health
social media