Aroma transition from rosemary leaves during aromatization of olive oil  Mustafa Yılmazer, Sermin Göksu Karagöz, Gulcan Ozkan, Erkan Karacabey  Journal of Food and Drug Analysis  Volume 24, Issue 2, Pages 299-304 (April 2016) DOI: 10.1016/j.jfda.2015.11.002 Copyright © 2015 Terms and Conditions

Fig. 1 Change in percent area of major characteristic aroma compounds in olive oil for each trial. Journal of Food and Drug Analysis 2016 24, 299-304DOI: (10.1016/j.jfda.2015.11.002) Copyright © 2015 Terms and Conditions

Fig. 2 Change in area of α-pinene in the aroma profile of aromatized olive oil under effects of rosemary concentration (RC, %) and temperature (°C). Time was kept constant (50 minutes). Journal of Food and Drug Analysis 2016 24, 299-304DOI: (10.1016/j.jfda.2015.11.002) Copyright © 2015 Terms and Conditions

Journal of Food and Drug Analysis 2016 24, 299-304DOI: (10. 1016/j Journal of Food and Drug Analysis 2016 24, 299-304DOI: (10.1016/j.jfda.2015.11.002) Copyright © 2015 Terms and Conditions