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Delineating unique and discriminant chemical traits in Brazilian and Italian extra-virgin olive oils by quantitative 2D-fingerprinting and pattern recognition algorithms

Federico Stilo, Eugenio Alladio, Simone Squara, Carlo Bicchi, Marco Vincenti, Stephen E. Reichenbach, Chiara Cordero, H. R. Bizzo

2022Journal of Food Composition and Analysis20 citationsDOI

Topics & Concepts

HexanalAromaChemistryChemometricsLinaloolFlavorFood scienceGas chromatography–mass spectrometryHexanoic acidChromatographyMass spectrometryEssential oilOrganic chemistryAdvanced Chemical Sensor TechnologiesEdible Oils Quality and AnalysisSpectroscopy and Chemometric Analyses
Delineating unique and discriminant chemical traits in Brazilian and Italian extra-virgin olive oils by quantitative 2D-fingerprinting and pattern recognition algorithms | Litcius