Relationship Between Sensory Evaluation Performed by Italian and Spanish Official Panels and Volatile and Phenolic Profiles of Virgin Olive Oils
Author:
Publisher
Springer Science and Business Media LLC
Subject
Cellular and Molecular Neuroscience,Sensory Systems
Link
http://link.springer.com/content/pdf/10.1007/s12078-008-9031-3.pdf
Reference37 articles.
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2. Angerosa A (2002) Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. Eur J Lipid Sci Technol 104:639–660
3. Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro G-F (2004) Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. J Chromatogr A 1054:17–31
4. Beauchamp G-K, Keast R-S-J, Morel D, Lin J-M, Pika J, Han Q, Lee C-H, Smith A-B, Breslin P-A-S (2005) Phytochemistry—ibuprofen-like activity in extra-virgin olive oil. Nature 437:45–46
5. Beltrán G, Ruano MT, Jiménez A, Uceda M, Aguilera MP (2007) Evaluation of virgin olive oil bitterness by total phenol content analysis. Eur J Lipid Sci Technol 109:193–197
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