Volatile compounds from three cultivars of Olea europaea from Italy

被引：65

作者：

Campeol, E

Flamini, G

Chericoni, S

Catalano, S

Cremonini, R

机构：

[1] Univ Pisa, Dipartimento Chim Bioorgan & Biofarm, I-56126 Pisa, Italy

[2] Dipartimento Sci Bot, I-56126 Pisa, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2001年 / 49卷 / 11期

关键词：

Olea europaea L; cultivars; Frantoio; Leccino; Cipressino; volatile compounds; aldehydes; terpenes;

D O I：

10.1021/jf010455n

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The chemical compositions of the volatile fractions from three Olea europaea L. cultivars (Leccino, Frantoio, and Cipressino) were examined by GC and GC-MS. The results showed that the cultivars can be distinguished on the basis of the volatile fraction compositions.

引用

页码：5409 / 5411

页数：3