Chemical and sensory characterization of Brazilian virgin olive oils
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference76 articles.
1. α-Tocopherol, β-carotene, lutein, squalene and secoiridoids in seven monocultivar Italian extra-virgin olive oils;Ambra;International Journal of Food Sciences and Nutrition,2017
2. Olive oil sensory evaluation: An alternative to the robust coefficient of variation (CVr %) for measuring panel group performance in official tasting sessions;Amelio;Trends in Food Science & Technology,2019
3. AOCS official method Cc 13i-96. Determination of chlorophyll pigments in crude vegetable oils;American Oil Chemists' Society,2017
4. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels;Angerosa;European Journal of Lipid Science and Technology,2002
5. Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality;Angerosa;Journal of Chromatography A,2004
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