Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS

Malheiro, RicardoPinho, P. Guedes deCasal, SusanaBento, AlbinoPereira, J.A.2016-11-302016-11-302011Malheiro, Ricardo; Pinho, P. Guedes de; Casal, Susana; Bento, Albino; Pereira, J.A. (2011). Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS. Journal of the Science of Food and Agriculture. ISSN 0022-5142. 91, p. 1693–17010022-5142http://hdl.handle.net/10198/13562The volatile composition of alcaparras stoned table olives produced from five of the most representative olive cultivars (cv. Cobrançosa, Madural, Negrinha de Freixo, Santulhana and Verdeal Transmontana) from the Trás-os-Montes region (north-east of Portugal) was analytically characterised using headspace-solid phase microextraction/gas chromatography-ion trap-mass spectrometry.engOlea europaea L.AlcaparrasStoned table olivesHS-SPME/GC-IT-MSVolatile compositionDetermination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MSjournal article10.1002/jsfa.4372