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BITTER TASTE AND PHENOLIC COMPOUNDS IN EXTRA VIRGIN OLIVE OIL: AN EMPIRICAL RELATIONSHIP

✍ Scribed by SILVIA SILIANI; ALISSA MATTEI; LUCA BENEVIERI INNOCENTI; BRUNO ZANONI

Book ID
111342165
Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
294 KB
Volume
29
Category
Article
ISSN
0146-9428

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## Abstract In this work, the simultaneous separation of ten phenolic compounds (protocatechuic, __p__‐coumaric, __o__‐coumaric, vanillic, ferulic, caffeic, syringic acids, hydroxytyrosol, tyrosol and oleuropein) in extra virgin olive oils (EVOOs) by isocratic RP CEC is proposed. A CEC method was o