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GC‐MS olfactometric and LC‐DAD‐ESI‐MS/MS characterization of key odorants and phenolic compounds in black dry‐salted olives |
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| Authors: | Serkan Selli Hasim Kelebek Songul Kesen Ahmet Salih Sonmezdag |
| Affiliation: | 1. Food Engineering Department, Faculty of Agriculture, University of Cukurova, Adana, Turkey;2. Food Engineering Department, Faculty of Engineering, Adana Science and Technology University, Adana, Turkey;3. Food Technology Department, Vocational High School of Naci Topcuoglu, University of Gaziantep, Gaziantep, Turkey;4. Gastronomy and Culinary Arts Department, Faculty of Fine Arts, University of Gaziantep, Gaziantep, Turkey |
| Abstract: | |
| Keywords: | volatile aroma‐active compounds phenolics GC– MS‐O LC– MS– MS black dry‐salted olive |
