The role of phenolic compounds on olive oil aroma release

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The role of phenolic compounds on olive oil aroma release

In this study, atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) was successfully applied to understand the effect of phenolic compounds on the release of olive oil aroma compounds. Eight aroma compounds were monitored under in-vivo and in-vitro dynamic conditions in olive oil wit...

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Bibliographic Details
Main Authors:	Genovese, Alessandro, Yang, Ni, Linforth, Robert, Sacchi, Raffaele, Fisk, Ian
Format:	Article
Published:	Elsevier 2018
Subjects:	Virgin olive oil; APCI-MS; Phenolic compounds; Saliva; Aroma release; In-vivo study; Volatile compounds
Online Access:	https://eprints.nottingham.ac.uk/52614/

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