Study of the minor fraction of virgin olive oil by a multi-class GC-MS approach: Comprehensive quantitative characterization and varietal discrimination potential.

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第一作者： Lucía,Olmo-García

第一单位： Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain.

作者： Lucía,Olmo-García ^[1] ; Juan J,Polari ^[2] ; Xueqi,Li ^[3] ; Aadil,Bajoub ^[4] ; Alberto,Fernández-Gutiérrez ^[1] ; Selina C,Wang ^[5] ; Alegría,Carrasco-Pancorbo ^[6]

作者单位： Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain. ^[1] Department of Food Science and Technology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA. ^[2] Olive Center, University of California Davis, One Shields Avenue, Davis, CA 95616, USA. ^[3] Department of Basic Sciences, National School of Agriculture, km 10, Haj Kaddour Road, B.P. S/40, Meknès, Morocco. ^[4] Department of Food Science and Technology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA; Olive Center, University of California Davis, One Shields Avenue, Davis, CA 95616, USA. ^[5] Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Ave. Fuentenueva s/n, E-18071 Granada, Spain. Electronic address: alegriac@ugr.es. ^[6]

关键词 Chemometrics Gas chromatography Mass spectrometry Minor fraction Multi-class methodology Olive cultivar Varietal marker Virgin olive oil