Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

The distinctive extra-virgin olive oil aroma consists of a complex mixture of volatile compounds. We comparatively studied the volatiles of eight autochthonous monovarietal extra-virgin olive oils from the north-east part of Algeria via headspace solid-phase microextraction GC-MS. We determined the...

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Bibliographic Details
Main Authors: Maya Cherfaoui, Teresa Cecchi, Sonia Keciri, Lilya Boudriche
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
Monovarietal extra-virgin olive oil
Volatile compounds
HS-SPME
Cultivar
Ripening
Online Access:http://dx.doi.org/10.1080/10942912.2018.1437627

Internet

http://dx.doi.org/10.1080/10942912.2018.1437627

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