Performance testing of new artificial olfactory reference materials in virgin olive oil sensory assessment

Author:

Barbieri Sara,Aparicio-Ruiz Ramon,Brkic Bubola KarolinaORCID,Bucar-Miklavcic MilenaORCID,Lacoste Florence,Tibet Ummuhan,Winkelmann Ole,Bendini AlessandraORCID,Garcia-Gonzalez Diego LuisORCID,Gallina Toschi TulliaORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference28 articles.

1. European community, commission regulation 1151/2012. Amending regulation No 510/2006/EC,2012

2. Olive oil sensory evaluation: an alternative to the robust coe_cient of variation (CVr%) for measuring panel group performance in official tasting sessions;Amelio;Trends Food Sci. Technol.,2010

3. Does authenticity of virgin olive oil sensory quality require input from chemistry?;Aparicio-Ruiz;Eur. J. Lipid Sci. Technol.,2019

4. Formulations of rancid and winey-vinegary artificial olfactory reference materials (AORMs) for virgin olive oil sensory evaluation;Aparicio-Ruiz;Foods,2020

5. Recent amendment to product specification of brisighella PDO (Emilia-Romagna, Italy): focus on phenolic compounds and sensory aspects;Barbieri;Eur. J. Lipid Sci. Technol.,2018

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