Safe and Fast Fingerprint Aroma Detection in Adulterated Extra Virgin Olive Oil Using Gas Chromatography–Olfactometry-Mass Spectrometry Combined with Chemometrics
Malika Drira, Gamze Güçlü, Tania Portolés, Hazem Jabeur, Haşim Kelebek, Serkan Selli, Mohamed Bouaziz
Topics & Concepts
ChemistryAromaFood scienceChromatographyChemometricsOlive oilLinoleic acidPomaceMass spectrometryOlfactometryWineGas chromatographyFatty acidOrganic chemistryEdible Oils Quality and AnalysisSpectroscopy and Chemometric AnalysesAdvanced Chemical Sensor Technologies