Volatile profile of Spanish-style green table olives prepared from different cultivars grown at different locations

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Volatile profile of Spanish-style green table olives prepared from different cultivars grown at different locations

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作者：Amparo Corté ; s-Delgado ^{acortes@cica.es" class="auth_mail" title="E-mail the corresponding author} ; Antonio Higinio Sá ; nchez ^{ahiginio@cica.es" class="auth_mail" title="E-mail the corresponding author} ; Antonio de Castro ^{amillan@cica.es" class="auth_mail" title="E-mail the corresponding author} ; Antonio Ló ; pez-Ló ; pez ^{all@cica.es" class="auth_mail" title="E-mail the corresponding author} ; Ví ; ctor Manuel Beato ^{vmbeagal@ig.csic.es" class="auth_mail" title="E-mail the corresponding author} ; Alfredo Montañ ; o ; ^{amontano@cica.es" class="auth_mail" title="E-mail the corresponding author}
关键词：Table olives ; Volatile composition ; Olive cultivar ; SPME ; GC&ndash ; MS ; PCA
刊名：Food Research International
出版年：2016
出版时间：May 2016
年：2016
卷：83
期：Complete
页码：131-142
全文大小：1077 K

文摘

•: More than 100 headspace compounds were identified in Spanish-style green table olives.
•: Headspace profile of product was predominated by alcohols and phenols.
•: PCA discriminated samples according to olive cultivar.

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