Sensory evaluation of high-quality virgin olive oil: panel analysis versus consumer perception-Reference-Cited by-同舟云学术

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Sensory evaluation of high-quality virgin olive oil: panel analysis versus consumer perception

Published:2018-06 Issue: Volume:21 Page:66-71
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Fernandes Gabriel D^ORCID,Ellis Ana Claudia,Gámbaro Adriana,Barrera-Arellano Daniel

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference43 articles.

1. Sensory analysis of olive oil method for the organoleptic assessment of virgin olive oil;IOC;IOC,2017

2. Valuing consumer perceptions of olive oil authenticity;Chousou;J Int Food Agribus Market,2017

3. Relationship between the composition and ripening of the olive and the quality of the oil;Duran;Acta Horticult,2010

4. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels;Angerosa;Eur J Lipid Sci Technol,2002

5. Manual de cata y maridaje del aceite de oliva;Uceda,2010

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