Is the volatile compounds profile a suitable tool for authentication of virgin olive oils (Olea europaea L.) according to cultivars? A study by using HS-SPME-GC-MS and chemometrics
Lorenzo Cecchi, Marzia Migliorini, Elisa Giambanelli, Anna Cane, Bruno Zanoni, Valentina Canuti, Nádia Mulinacci, Fabrizio Melani
Topics & Concepts
OleaChemometricsOleaceaeCultivarGas chromatography–mass spectrometryOlive oilChemistryChromatographyBotanyFood scienceMass spectrometryBiologyEdible Oils Quality and AnalysisAdvanced Chemical Sensor TechnologiesSpectroscopy and Chemometric Analyses