Methods for the analysis of volatile compounds in virgin olive oils
Methods developed to support the assessment of virgin olive oils organoleptic characteristics (Panel Test) by targeted quantification of volatile markers. The primary target of this innovation is related to authenticity but also includes food safety as it may concern the falsification of documents.
This methodology applies to oils and fats and the primary production stage along the food chain.
Info: dr. Enrico Casadei, UNIBO
e-mail: enrico.casadei15@unibo.it
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