Bitterness enhancement induced by cut grass odorant (cis-3-hexen-1-ol) in a model olive oil-Reference-Cited by-同舟云学术

Bitterness enhancement induced by cut grass odorant (cis-3-hexen-1-ol) in a model olive oil

Published:2004-04 Issue:3 Volume:15 Page:219-227
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Caporale Gabriella,Policastro Sonia,Monteleone Erminio

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference36 articles.

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3. Sensory studies with sucrose-maltol mixtures;Bingham;Chemical Senses,1990

4. Effect of Sweetener type and acid level on temporal perception of sweetness, sourness and fruitiness;Bonnans;Chemical Senses,1993

5. Caporale, G. (1996). Optimisation of extra virgin olive oil quality in relation to the extraction process conditions. Unpublished PhD thesis, University of Basilicata (I).

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