[ASAP] Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor

Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01674

Source: Journal of Agricultural and Food Chemistry - May 15, 2020 Category: Food Science Authors: Anja Neugebauer †, Michael Granvogl†‡, and Peter Schieberle*† Source Type: research