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