Sensory authentication of European extra-virgin olive oil varieties by mathematical procedures

Journal of the Science of Food and Agriculture

Volumn 72, Issue 4, 1996, Pages 435-447

  Aparicio, Ramón ^a   Calvente, Juan J ^b   Morales, Maria T ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

chemometrics; flavour; fuzzy logic; olive oil; sensory profiling

Indexed keywords

EID: 0030449970     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199612)72:4<435::AID-JSFA677>3.0.CO;2-L     Document Type: Article

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