Attempts to relate sensory analysis data to specific chemicals such as volatile compounds
have been frequent. Often these associations are difficult to interpret or are weak in nature …

Biobased packaging pouches made of chitosan (CS), gelatin (GEL) and gallic acid (GA)
were developed to be used as active packaging (antioxidant) for olive oil. Various …

Aroma and aroma-active compounds of olive oils were analyzed by gas chromatography–
mass spectrometry–olfactometry (GC–MS–O). According to sensory analysis, the aromatic …

The authenticity and typicity of monocultivar oils and knowledge of the changes that
environmental olive growing conditions bring to naturally present antioxidants and sensory …

Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive
oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are …

The interactive effects of ripening degree, malaxation duration and temperature on Oblica
cv.(Olea europaea L.) virgin olive oil phenols, volatiles, and sensory quality were …

A headspace-solid phase microextraction/gas chromatography-mass spectrometry (HS-
SPME/GC-MS) method was developed herein for the analysis of virgin olive oil volatile …

Volatile and phenolic compositions of olive oil obtained from the cv. Halhali were
investigated in the present study. Fruits were harvested at the optimum maturity stage of …

The distinctive extra-virgin olive oil aroma consists of a complex mixture of volatile
compounds. We comparatively studied the volatiles of eight autochthonous monovarietal …

Sažetak Extra virgin olive oil samples were collected from different geographical areas of
Central Dalmatia region in Croatia including locations both on the coast and islands. This …