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Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication

https://doi.org/10.1021/acs.jafc.0c07744

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Lipids

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inferredcites →https://doi.org/10.1007/s11746-017-3036-5openalex-snapshot

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inferredcites →https://doi.org/10.1016/b978-0-12-381373-2.00148-4openalex-snapshot

Sample Preparation for Direct MS Analysis of Food

inferredcites →https://doi.org/10.1016/j.aca.2006.03.035openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.chroma.2008.09.067openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.chroma.2010.11.045openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.chroma.2011.07.081openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.chroma.2014.01.067openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.chroma.2015.07.055openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodchem.2004.06.011openalex-snapshot

Comparative study of virgin olive oil sensory defects

inferredcites →https://doi.org/10.1016/j.foodchem.2005.05.069openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodchem.2005.09.059openalex-snapshot

Olive oil volatile compounds, flavour development and quality: A critical review

inferredcites →https://doi.org/10.1016/j.foodchem.2006.06.012openalex-snapshot

Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils from five new cultivars

inferredcites →https://doi.org/10.1016/j.foodchem.2007.02.018openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodchem.2015.02.097openalex-snapshot

Olive oil phenolic compounds affect the release of aroma compounds

inferredcites →https://doi.org/10.1016/j.foodchem.2015.04.082openalex-snapshot

Determination of volatile compounds by GC–IMS to assign the quality of virgin olive oil

inferredcites →https://doi.org/10.1016/j.foodchem.2016.01.089openalex-snapshot

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Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition

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Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality

inferredcites →https://doi.org/10.1016/j.foodchem.2018.07.133openalex-snapshot

Combined targeted and untargeted profiling of volatile aroma compounds with comprehensive two-dimensional gas chromatography for differentiation of virgin olive oils according to variety and geographical origin

inferredcites →https://doi.org/10.1016/j.foodchem.2018.07.200openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodchem.2019.02.104openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodchem.2019.125556openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodchem.2020.126743openalex-snapshot

Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study

inferredcites →https://doi.org/10.1016/j.foodcont.2006.07.015openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodcont.2011.12.005openalex-snapshot

Dynamic headspace/GC–MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties

inferredcites →https://doi.org/10.1016/j.foodcont.2017.10.012openalex-snapshot

Detection of adulteration in extra virgin olive oils by using UV-IMS and chemometric analysis

inferredcites →https://doi.org/10.1016/j.foodcont.2018.11.001openalex-snapshot

HS-GC-IMS and chemometric data treatment for food authenticity assessment: Olive oil mapping and classification through two different devices as an example

inferredcites →https://doi.org/10.1016/j.foodcont.2020.107156openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodcont.2020.107433openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodres.2013.03.052openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodres.2013.09.005openalex-snapshot

GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis

inferredcites →https://doi.org/10.1016/j.foodres.2015.09.018openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodres.2018.01.043openalex-snapshot

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inferredcites →https://doi.org/10.1016/j.foodres.2018.06.054openalex-snapshot

The role of phenolic compounds on olive oil aroma release

inferredcites →https://doi.org/10.1016/j.foodres.2019.108861openalex-snapshot

The inner temperature of the olives (cv. Leccino) before processing affects the volatile profile and the composition of the oil

inferredcites →https://doi.org/10.1016/j.ijrefrig.2019.06.035openalex-snapshot

Freezing/storing olives, consequences for extra virgin olive oil quality

inferredcites →https://doi.org/10.1016/j.lwt.2014.02.052openalex-snapshot

Composition, volatile profiles and functional properties of virgin olive oils produced by two-phase vs three-phase centrifugal decanters

inferredcites →https://doi.org/10.1016/j.lwt.2016.06.058openalex-snapshot

Optimization of malaxation process of virgin olive oil using desired and undesired volatile contents

inferredcites →https://doi.org/10.1016/j.lwt.2017.07.052openalex-snapshot

Biochemical aspects of olive freezing-damage: Impact on the phenolic and volatile profiles of virgin olive oil

inferredcites →https://doi.org/10.1016/j.lwt.2017.08.082openalex-snapshot

Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar

inferredcites →https://doi.org/10.1016/j.lwt.2018.03.025openalex-snapshot

Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils

inferredcites →https://doi.org/10.1016/j.lwt.2019.108936openalex-snapshot

Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality

inferredcites →https://doi.org/10.1016/j.lwt.2020.109543openalex-snapshot

RETRACTED: Characterization of the volatile profile of virgin olive oils of Koroneiki and Cypriot cultivars, and classification according to the variety, geographical region and altitude

inferredcites →https://doi.org/10.1016/j.lwt.2020.109566openalex-snapshot

Compliance with EU vs. extra-EU labelled geographical provenance in virgin olive oils: A rapid untargeted chromatographic approach based on volatile compounds

inferredcites →https://doi.org/10.1016/j.scienta.2019.109045openalex-snapshot

Harvesting system and fruit storage affect basic quality parameters and phenolic and volatile compounds of oils from intensive and super-intensive olive orchards

inferredcites →https://doi.org/10.1016/j.talanta.2014.11.032openalex-snapshot

Validation of SPME–GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects

inferredcites →https://doi.org/10.1016/j.talanta.2016.12.082openalex-snapshot

Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile

inferredcites →https://doi.org/10.1016/j.talanta.2017.08.066openalex-snapshot

Perception of olive oils sensory defects using a potentiometric taste device

inferredcites →https://doi.org/10.1016/j.talanta.2018.05.008openalex-snapshot

Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS

inferredcites →https://doi.org/10.1016/j.talanta.2019.120276openalex-snapshot

Revisiting 3D van Krevelen diagrams as a tool for the visualization of volatile profile of varietal olive oils from Alentejo region, Portugal

inferredcites →https://doi.org/10.1016/j.tifs.2019.02.025openalex-snapshot

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inferredcites →https://doi.org/10.1016/s0021-9673(02)01691-6openalex-snapshot

Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection

inferredcites →https://doi.org/10.1016/s0167-4501(06)80169-xopenalex-snapshot

Evaluation and quantification of potent odorants of greek virgin olive oils

inferredcites →https://doi.org/10.1016/s0308-8146(98)00094-6openalex-snapshot

Concentration of 4-methoxy-2-methyl-2-butanethiol in Spanish virgin olive oils

inferredcites →https://doi.org/10.1016/s0950-3293(03)00061-2openalex-snapshot

Bitterness enhancement induced by cut grass odorant (cis-3-hexen-1-ol) in a model olive oil

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Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor

inferredcites →https://doi.org/10.1021/acs.jafc.5b03986openalex-snapshot

Analysis of Volatile Markers for Virgin Olive Oil Aroma Defects by SPME-GC/FID: Possible Sources of Incorrect Data

inferredcites →https://doi.org/10.1021/acs.jafc.7b00712openalex-snapshot

Study of Volatile Compounds of Virgin Olive Oils with ‘Frostbitten Olives’ Sensory Defect

inferredcites →https://doi.org/10.1021/acs.jafc.7b06090openalex-snapshot

Gas Chromatography–Mass Spectrometry–Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times

inferredcites →https://doi.org/10.1021/acs.jafc.9b00477openalex-snapshot

Implementing Dynamic Headspace With SPME Sampling of Virgin Olive Oil Volatiles: Optimization, Quality Analytical Study, and Performance Testing

inferredcites →https://doi.org/10.1021/acs.jafc.9b01661openalex-snapshot

Untargeted and Targeted Fingerprinting of Extra Virgin Olive Oil Volatiles by Comprehensive Two-Dimensional Gas Chromatography with Mass Spectrometry: Challenges in Long-Term Studies

inferredcites →https://doi.org/10.1021/acs.jafc.9b03346openalex-snapshot

Headspace Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry Quantification of the Volatile Profile of More than 1200 Virgin Olive Oils for Supporting the Panel Test in Their Classification: Comparison of Different Chemometric Approaches

inferredcites →https://doi.org/10.1021/acs.jafc.9b05809openalex-snapshot

New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions

inferredcites →https://doi.org/10.1021/jf030269copenalex-snapshot

Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction: Characterization of Virgin Olive Oils from Two Distinct Geographical Areas of Northern Italy

inferredcites →https://doi.org/10.1021/jf0402532openalex-snapshot

Phenolic Compounds in Olive Oils Intended for Refining: Formation of 4-Ethylphenol during Olive Paste Storage

inferredcites →https://doi.org/10.1021/jf060798ropenalex-snapshot

Phenolic and Volatile Compounds of Extra Virgin Olive Oil ( Olea europaea L. Cv. Cornicabra) with Regard to Fruit Ripening and Irrigation Management

inferredcites →https://doi.org/10.1021/jf100497copenalex-snapshot

Evolution of Sesquiterpene Hydrocarbons in Virgin Olive Oil during Fruit Ripening

inferredcites →https://doi.org/10.1021/jf1007677openalex-snapshot

Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants

inferredcites →https://doi.org/10.1021/jf200642sopenalex-snapshot

The Activity of Healthy Olive Microbiota during Virgin Olive Oil Extraction Influences Oil Chemical Composition

inferredcites →https://doi.org/10.1021/jf203406sopenalex-snapshot

Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds

inferredcites →https://doi.org/10.1021/jf204241eopenalex-snapshot

Synthesis of Volatile Compounds of Virgin Olive Oil Is Limited by the Lipoxygenase Activity Load during the Oil Extraction Process

inferredcites →https://doi.org/10.1021/jf400692mopenalex-snapshot

Influence of Phenols Mass Fraction in Olive (Olea europaea L.) Paste on Volatile Compounds in Buža Cultivar Virgin Olive Oil

inferredcites →https://doi.org/10.1021/jf4045167openalex-snapshot

Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)

inferredcites →https://doi.org/10.1021/jf504821aopenalex-snapshot

Role of α-Copaene in the Susceptibility of Olive Fruits to Bactrocera oleae (Rossi)

inferredcites →https://doi.org/10.1021/jf505415fopenalex-snapshot

Ion Mobility Spectrometry versus Classical Physico-chemical Analysis for Assessing the Shelf Life of Extra Virgin Olive Oil According to Container Type and Storage Conditions

inferredcites →https://doi.org/10.1021/jf803242zopenalex-snapshot

Influence of Olives’ Storage Conditions on the Formation of Volatile Phenols and Their Role in Off-Odor Formation in the Oil

inferredcites →https://doi.org/10.1021/jf902619zopenalex-snapshot

Traceability Markers to the Botanical Origin in Olive Oils

inferredcites →https://doi.org/10.1021/jf970352yopenalex-snapshot

Characterization of Seven New Hydrocarbon Compounds Present in the Aroma of Virgin Olive Oils

inferredcites →https://doi.org/10.1021/jf970940bopenalex-snapshot

Odorants of Virgin Olive Oils with Different Flavor Profiles

inferredcites →https://doi.org/10.1039/9781847550149-00003openalex-snapshot

Quantitative aspects of SPME

inferredcites →https://doi.org/10.1080/10408398.2015.1092107openalex-snapshot

Influence of enzymes and technology on virgin olive oil composition

inferredcites →https://doi.org/10.1080/10408398.2016.1225666openalex-snapshot

Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review

inferredcites →https://doi.org/10.1080/10942912.2018.1437627openalex-snapshot

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

inferredcites →https://doi.org/10.1093/jaoacint/qsaa095openalex-snapshot

Exploring the Extra-Virgin Olive Oil Volatilome by Adding Extra Dimensions to Comprehensive Two-Dimensional Gas Chromatography and Time-of-Flight Mass Spectrometry Featuring Tandem Ionization: Validation of Ripening Markers in Headspace Linearity Conditions

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Mechanisms and Factors for Edible Oil Oxidation

inferredcites →https://doi.org/10.1111/jfbc.12368openalex-snapshot

Fungal volatile organic compounds (FVOCs) contribution in olive oil aroma and volatile biogenesis during olive preprocessing storage

inferredcites →https://doi.org/10.1155/2019/7381761openalex-snapshot

Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds

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inferredcites →https://doi.org/10.17660/actahortic.1999.474.144openalex-snapshot

OLIVE OIL OFF-ODOUR COMPOUNDS PRODUCED BY ASPERGILLUS AND PENICILLIUM

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What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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inferred← citeshttps://doi.org/10.3390/horticulturae8100912openalex-snapshot

Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes

inferred← citeshttps://doi.org/10.3390/horticulturae8100925openalex-snapshot

Screening of the Volatile Composition of Moroccan Olive Oils by Using SPME/GC-MS-FID over a Two-Year Period: A Pedoclimatic Discrimination

inferred← citeshttps://doi.org/10.3390/molecules28186444openalex-snapshot

Characterization of Olive Oil Volatile Compounds after Elution through Selected Bleaching Materials—Gas Chromatography–Mass Spectrometry Analysis

inferred← citeshttps://doi.org/10.3390/molecules29081696openalex-snapshot

The Composition of Volatiles and the Role of Non-Traditional LOX on Target Metabolites in Virgin Olive Oil from Autochthonous Dalmatian Cultivars

inferred← citeshttps://doi.org/10.3390/molecules30153143openalex-snapshot

Preliminary Evaluation of the Nutraceutical Properties in Monovarietal Extra-Virgin Olive Oils and Monitoring Their Stability During Storage

inferred← citeshttps://doi.org/10.3390/nu13114080openalex-snapshot

Nutrition, Physical Activity, and Other Lifestyle Factors in the Prevention of Cognitive Decline and Dementia

inferred← citeshttps://doi.org/10.3390/org5040021openalex-snapshot

Aldehydes: What We Should Know About Them

inferred← citeshttps://doi.org/10.3390/plants10101995openalex-snapshot

Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils

inferred← citeshttps://doi.org/10.3390/plants15142243openalex-snapshot

Deciphering the Olive Fruit Volatilome: A Multivariate Approach to Assess Cultivar Variation and Biotic Stress Response in a Changing Agroclimatic Context

inferred← citeshttps://doi.org/10.3390/sci7040135openalex-snapshot

Ultrasound-Assisted Production of Virgin Olive Oil: Effects on Bioactive Compounds, Oxidative Stability, and Antioxidant Capacity

inferred← citeshttps://doi.org/10.3390/separations10060332openalex-snapshot

Exploring the Chemical Composition and Antioxidant Properties of Apricot Kernel Oil

inferred← citeshttps://doi.org/10.3390/separations11060167openalex-snapshot

Early Identification of Olive Oil Defects throughout Shelf Life

inferred← citeshttps://doi.org/10.47456/bjpe.v10i4.45570openalex-snapshot

Análise bibliométrica sobre metodologias de identificação de adulteração em azeite de oliva e perspectivas futuras

inferred← citeshttps://doi.org/10.56027/joasd.052024openalex-snapshot

Volatile and non-volatile profiles of olive pomace and its potential uses

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