Towards new analyses of aroma and volatiles to understand sensory perception of olive oil-Reference-Cited by-同舟云学术

Towards new analyses of aroma and volatiles to understand sensory perception of olive oil

Published:2012-10 Issue:10 Volume:114 Page:1114-1125
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Aparicio Ramón¹,Morales María T.²,García‐González Diego L.¹

Affiliation:

1. Instituto de la Grasa (CSIC), Padre García Tejero 4, Sevilla, Spain

2. Faculty of Pharmacy, Universidad de Sevilla, Profesor García González 2, Sevilla, Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201200193

Reference39 articles.

1. Comparative study of virgin olive oil sensory defects

2. The Role of Volatile Compounds and Polyphenols in Olive Oil Sensory Quality

3. International Olive Council (IOC).Document COI/T.20/Doc. No 15/Rev. 3. Sensory analysis of olive oil: Method for the organoleptic assessment of virgin olive oil. Madrid Spain 2010.

4. Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel

5. Olive oil volatile compounds, flavour development and quality: A critical review

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