Flavor Profiling of Different Olive Oils with Rancidity-Monitoring by Thermal Extraction GC/MS
Applications | 2000 | GERSTELInstrumentation
GC/MSD, Thermal desorption, GC/SQ
IndustriesFood & Agriculture
ManufacturerAgilent Technologies, GERSTEL
Key wordsflavor, abundance, fatty, odor, fruity, thermal, gerstel, tallowy, volatiles, nutty, green, mushroom, soapy, cucumber, extraction, time, olive, oil, compounds, aroma, glas, volatile, lipoxygenase, compound, direct, description, formation, semi, autoxidation, rancidity, desorption, characterizes, pungent, spicy, therefore, fried, odorants, unit, pentanal, perception, olfactory, tried, techniques, derive, acyl, described, potent, hexanal, span, thresholds
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