Characterization of Olive Ripeness by Green Aroma Compounds of Virgin Olive Oil
作者： Ramon Aparicio , Maria T. Morales
DOI: 10.1021/JF970540O
关键词: Hexanal 、 Ripeness 、 Food science 、 Hexyl acetate 、 Aroma 、 Chemistry 、 Fuzzy filtering 、 Olive oil 、 Odor
摘要: … (E)-2-hexenal is by far the highest in all varieties and (E)-3-hexen-1-ol presents a very low … (E)-2-Hexenal and (E)-3-hexen-1-ol were related to bitter attributes, while hexan-1-ol and (E)-…
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