Sensory characterisation of virgin olive oil and relationship with headspace composition

Author:

Servili Maurizio,Conner John M,Piggott John R,Withers Stephanie J,Paterson Alistair

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference31 articles.

1. 1986 The use of generalised Procrustes techniques in sensory analysis. In: Statistical Procedures in Food Research, ed Elsevier Applied Science, London, UK, pp 233–255.

2. , 1994 Change in the levels of olive oil odorants during ripening of the fruits. In: Trends in Flavour Research, eds & Elsevier Science Publishers, Amsterdam, The Netherlands, pp 499–502.

3. 1990 Identificazione di alcune sostanze aromatiche degli olio di oliva mediante GLC-MS. Seminario Internazionale: Olio di Oliva e Olive da Tavola: Tecnologia e Qualità. Città S. Angelo, Pescara, Italy.

4. Quantitative structure-property relationship studies of the odor threshold of odor active compounds

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