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5 matching references were found.

Callejon, R.M.; Morales, M.L.; Ferreira, A.C.S.; Troncoso, A.M., Defining the typical aroma of sherry vinegar: sensory and chemical approach, J. Agric. Food Chem., 2008, 56, 17, 8086-8095, https://doi.org/10.1021/jf800903n . [all data]

Morales, M.T.; Berry, A.J.; McIntyre, P.S.; Aparicio, R., Tentative analysis of virgin olive oil aroma by supercritical fluid extraction-high-resolution gas chromatography-mass spectrometry, J. Chromatogr. A, 1998, 819, 1-2, 267-275, https://doi.org/10.1016/S0021-9673(98)00523-8 . [all data]

Aparicio, R.; Morales, M.T., Characterization of olive ripeness by green aroma compounds of virgin olive oil, J. Agric. Food Chem., 1998, 46, 3, 1116-1122, https://doi.org/10.1021/jf970540o . [all data]

Luna, G.; Morales, M.T.; Aparicio, R., Characterisation of 39 varietal virgin olive oils by their volatile compositions, Food Chem., 2006, 98, 2, 243-252, https://doi.org/10.1016/j.foodchem.2005.05.069 . [all data]

Morales, M.T.; Aparicio, R.; Calvente, J.J., Influence of olive ripeness on the concentration og green aroma compounds in virgin olive oil, Flavour Fragr. J., 1996, 11, 3, 171-178, https://doi.org/10.1002/(SICI)1099-1026(199605)11:3<171::AID-FFJ563>3.0.CO;2-2 . [all data]