Identifying volatile and non‐volatile organic compounds to discriminate cultivar, growth location, and stage of ripening in olive fruits and oils
(2022)
Journal Article
BACKGROUND: There is increasing consumer demand for olive oil to be traceable. However, genotype, environmental factors, and stage of maturity, all affect the flavor and composition of both the olives and olive oil. Few studies have included all thre... Read More about Identifying volatile and non‐volatile organic compounds to discriminate cultivar, growth location, and stage of ripening in olive fruits and oils.