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

JAOCS, Journal of the American Oil Chemists' Society

Volumn 73, Issue 10, 1996, Pages 1253-1264

  Aparicio, R ^a   Morales, M T ^a   Alonso, M V ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Sensory attributes; Statistical sensory wheel; Virgin olive oil; Volatiles

Indexed keywords

AROMATIC COMPOUNDS; CALCULATIONS; DESORPTION; FRAGRANCES; GAS CHROMATOGRAPHY; ODORS; STATISTICAL METHODS; THERMAL EFFECTS; VOLATILE ORGANIC COMPOUNDS;

CIRCULAR STANDARD DEVIATION; OLIVE OIL; PRINCIPAL COMPONENT ANALYSIS; SENSORY ATTRIBUTES; STATISTICAL SENSORY WHEEL; THERMAL DESORPTION COLD TRAP INJECTOR;

ESSENTIAL OILS;

EID: 0030270090     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02525454     Document Type: Article

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