High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds
A. Taticchi, Sonia Esposto, Gianluca Veneziani, A. Minnocci, Stefania Urbani, Roberto Selvaggini, Beatrice Sordini, Luigi Daidone, Luca Sebastiani, Maurizio Servili
Topics & Concepts
FlavorChemistryAcetic acidOlive oilExtraction (chemistry)Food scienceScanning electron microscopeCoalescence (physics)Ethyl acetateEthanolChromatographyOrganic chemistryMaterials scienceAstrobiologyPhysicsComposite materialEdible Oils Quality and AnalysisFermentation and Sensory AnalysisSpectroscopy and Chemometric Analyses