Concentration analysis (mg/kg)


0.11-0.72[2], 0.08[3]


  1. Poerschmann, J., B. Weiner, and I. Baskyr, Organic compounds in olive mill wastewater and in solutions resulting from hydrothermal carbonization of the wastewater. Chemosphere, 2013. 92(11): p. 1472-82.
  2. Morales, M.T., G. Luna, and R. Aparicio, Comparative study of virgin olive oil sensory defects. Food Chemistry, 2005. 91(2): p. 293-301.
  3. 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.