In the present work Proton Transfer Reaction-Mass Spectrometry was applied for the discrimination of products contained olive oil by nose-space analysis. Olive oil samples were submitted to eight panelists in duplicate. In the agreement with the results of headspace analysis the nose-space data characterized different types of olive oil
Nose-space analysis of olive oil by PTR-ToF-MS / Khomenko, Iuliia; Aprea, Eugenio; Biasioli, Franco; Gasperi, Flavia. - (2017), pp. 177-179. (Intervento presentato al convegno 5th MS Food day tenutosi a Bologna, Italy nel 11-13 October 2017).
Nose-space analysis of olive oil by PTR-ToF-MS
Eugenio Aprea;Flavia Gasperi
2017-01-01
Abstract
In the present work Proton Transfer Reaction-Mass Spectrometry was applied for the discrimination of products contained olive oil by nose-space analysis. Olive oil samples were submitted to eight panelists in duplicate. In the agreement with the results of headspace analysis the nose-space data characterized different types of olive oilFile in questo prodotto:
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