Prediction of the genetic variety of Spanish extra virgin olive oils using fatty acid and phenolic compound profiles established by direct infusion mass spectrometry

2008 ◽  
Vol 108 (3) ◽  
pp. 1142-1148 ◽  
Author(s):  
M.J. Lerma-García ◽  
J.M. Herrero-Martínez ◽  
G. Ramis-Ramos ◽  
E.F. Simó-Alfonso
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acid ◽  
Phenolic Compound ◽  
Direct Infusion ◽  
Virgin Olive Oils ◽  
Direct Infusion Mass Spectrometry ◽  
Olive Oils

Classification of Tunisian extra virgin olive oils according to their genetic variety and maturity index using fatty acid profiles established by direct infusion mass spectrometry

2015 ◽  
Vol 118 (5) ◽  
pp. 735-743 ◽  
Author(s):  
Marwa Abdallah ◽  
María Vergara-Barberán ◽  
María Jesús Lerma-García ◽  
José Manuel Herrero-Martínez ◽  
Ernesto F. Simó-Alfonso ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acid ◽  
Maturity Index ◽  
Fatty Acid Profiles ◽  
Direct Infusion ◽  
Virgin Olive Oils ◽  
Direct Infusion Mass Spectrometry ◽  
Olive Oils

A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil

2014 ◽  
Vol 62 ◽  
pp. 74-83 ◽  
Author(s):  
Cristiano Augusto Ballus ◽  
Adriana Dillenburg Meinhart ◽  
Francisco Alberto de Souza Campos ◽  
Luiz Fernando de Oliveira da Silva ◽  
Adelson Francisco de Oliveira ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Phenolic Compound ◽  
Quantitative Study ◽  
Virgin Olive Oils ◽  
Southeast Region ◽  
Olive Oils

Fatty acid composition and δ13C of bulk and individual fatty acids as marker for authenticating Italian PDO/PGI extra virgin olive oils by means of isotopic ratio mass spectrometry

2014 ◽  
Vol 49 (9) ◽  
pp. 840-849 ◽  
Author(s):  
Angelo Faberi ◽  
Rosa Maria Marianella ◽  
Fabio Fuselli ◽  
Alessandro La Mantia ◽  
Felice Ciardiello ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Isotopic Ratio ◽  
Virgin Olive Oils ◽  
Olive Oils

Differentiation of Greek extra virgin olive oils according to cultivar based on volatile compound analysis and fatty acid composition

2015 ◽  
Vol 118 (6) ◽  
pp. 849-861 ◽  
Author(s):  
Ioanna Kosma ◽  
Anastasia Badeka ◽  
Kornilia Vatavali ◽  
Stavros Kontakos ◽  
Michael Kontominas
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Volatile Compound ◽  
Virgin Olive Oils ◽  
Olive Oils
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