Olive oil flavoured by the essential oils of Mentha × piperita and Thymus mastichina L

Food Quality and Preference

Volumn 15, Issue 5, 2004, Pages 447-452

  Moldão Martins, Margarida ^a   Beirão da Costa, Sara ^a   Neves, Cátia ^a   Cavaleiro, Carlos ^b   Salgueiro, Lígia ^b   Luísa Beirão da Costa, Maria ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^b UNIVERSITY OF COIMBRA   (Portugal)

Author keywords

Chemical composition; Essential oil; Flavoured olive oil; M. piperita; Sensory analysis; T. mastichina

Indexed keywords

CINEOLE; ESSENTIAL OIL; FLAVORING AGENT; LINALOOL; OLIVE OIL; THYME OIL;

AROMA; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONSUMER; CONTROLLED STUDY; COOLING; CULTIVAR; FLAVOR; MENTHA PIPERITA; METHODOLOGY; NONHUMAN; OLFACTORY DISCRIMINATION; SCORING SYSTEM; THYME;

MENTHA; THYMUS MASTICHINA;

EID: 1842425997     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2003.08.001     Document Type: Article

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