Comparative study of virgin olive oil sensory defects

Food Chemistry

Volumn 91, Issue 2, 2005, Pages 293-301

  Morales, M T ^a   Luna, G ^b   Aparicio, R ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Fusty; Mustiness humidity; Off flavours; Rancid; Sensory defects; Virgin olive oil; Volatiles; Winey vinegary

Indexed keywords

ACETIC ACID; ACETIC ACID ETHYL ESTER; ALCOHOL DERIVATIVE; BUTYRIC ACID; BUTYRIC ACID ETHYL ESTER; FRAGRANCE; OLIVE OIL; PROPIONIC ACID;

ARTICLE; ENZYME ACTIVITY; EXTRACTION; GAS CHROMATOGRAPHY; HUMIDITY; INTERMETHOD COMPARISON; ODOR; OLFACTOMETRY; QUALITATIVE ANALYSIS; QUALITY CONTROL; QUANTITATIVE ANALYSIS; STATISTICAL SIGNIFICANCE; STORAGE;

EID: 10044283897     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.06.011     Document Type: Article

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