Concentration analysis (mg/kg)

0.09-0.65[1], 0.11[2]

MeSH classification

Drugs that bind to but do not activate histamine receptors, thereby blocking the actions of histamine or histamine agonists. Classical antihistaminics block the histamine H1 receptors only.

References

  1. Morales, M.T., G. Luna, and R. Aparicio, Comparative study of virgin olive oil sensory defects. Food Chemistry, 2005. 91(2): p. 293-301.
  2. Romero, I., et al., Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects. Talanta, 2015. 134: p. 394-401.