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Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

机译：使用固相微萃取和溶剂辅助风味蒸发的15个品牌挥发物的比较分析

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Qi Zhou; Shaomin Liu; Ye Liu; Huanlu Song;
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机译：两种澳大利亚玫瑰酒中挥发性化合物的全面研究：使用溶剂辅助风味蒸发（SAFE）或顶空固相萃取（HS-SPE）制备的萃取物的香气萃取物稀释分析（AEDA）
2. Solid-phase microextraction in the analysis of the volatile fraction of extra-virgin olive oil from fourteen cultivars grown in the Lake Garda region (Italy) [J] . Bononi M., Tura D., Bassi D., Italian Journal of Food Science . 2008,第1期

机译：固相微萃取分析来自加尔达湖地区（意大利）的十四个品种的初榨橄榄油的挥发性成分
3. Comparative study on volatile analysis of extra virgin olive oil by dynamic headspace and solid phase micro-extraction [J] . Antonis Kanavouras, Apostolos Kiritsakis, Ruben J. Hernandez Food Chemistry . 2005,第1a2期

机译：动态顶空和固相微萃取对特级初榨橄榄油进行挥发性分析的比较研究
4. Rapid Analysis of Flavor Volatiles in Apple Wine Using Headspace Solid-phase Microextraction [C] . Wang Liping, Xu Yan, Zhao Guangao, International Conference on Food Science and Technology(ICFST) vol.1; 20031022-24; Wuxi(CN) . 2003

机译：顶空固相微萃取技术快速分析苹果酒中的香精挥发物
5. Characterising Tea Volatiles Using Headspace Solid-Phase Microextraction and Solvent-Assisted Flavour Evaporation With Multivariate Analysis [D] . Lau, Hazel Xin Yi 2018

机译：使用顶空固相微萃取和溶剂辅助风味蒸发的多元分析表征茶叶挥发物
6. Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation [O] . Qi Zhou, Shaomin Liu, Ye Liu, 2019

机译：固相微萃取和溶剂辅助风味蒸发比较15种特级初榨橄榄油的挥发性
7. Use of Response Surface Methodology (RSM) for the Identification of the Best Extraction Conditions for Headspace Solid-Phase Micro Extraction (HS-SPME) of the Volatile Profile of cv. Arbequina Extra-Virgin Olive Oil [O] . Thays H. Borges, Elsa Ramalhosa, Isabel Seiquer, 2018

机译：使用响应面方法（RSM）用于识别CV挥发性曲线的顶空固相微萃取（HS-SPME）的最佳提取条件。 Arbequina超级初橄榄油

Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

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