Effect of extraction conditions on sensory quality of virgin olive oil
Author:
Affiliation:
1. ; Instituto de la Grasa (CSIC); Avda. Padre García Tejero 4 41012 Sevilla Spain
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1007/s11746-999-0234-9/fullpdf
Reference28 articles.
1. Relationship Between COI Test and Other Sensory Profiles by Statistical Procedures;Aparicio;Grasas Aceites,1994
2. Sensory Wheels: A Statistical Technique for Comparing QDA Panels. Application to Virgin Olive Oil;Aparicio;J. Sci. FoodAgric.,1995
3. Aroma Components of Olive Oil;Flath;J. Agric. Food Chem.,1973
4. Virgin Olive Oil Aroma: Relationship Between Volatile Compounds and Sensory Attributes by Chemometrics;Morales;Ibid.,1995
5. Influence of Olive Ripeness on the Concentration of Green Aroma Compounds in Virgin Olive Oil;Morales;Flavour Fragr. J.,1996
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