Instrumental technique evolution for olive oil sensory analysis
Author:
Affiliation:
1. IFAPA‐Estación de Olivicultura y Elaiotecnia ’︁Venta del Llano‚ (Junta de Andalucía), Mengíbar, Jaén, Spain
2. Department of Chemical Enginery, University of Jaén, Jaén, Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200600239
Reference86 articles.
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2. EC: Regulation No. 796/2002;Off J Eur Communities,2002
3. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality
4. Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel
5. Flavor components of olive oil-A review
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