Evaluation of Virgin Olive Oil Bitterness by Quantification of Secoiridoid Derivatives

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 1, 2004, Pages 71-75

  Mateos, Raquel ^a   Cert, Arturo ^a   Carmen Perez Camino M ^a   García, José M ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Bitter taste; Hydroxytyrosol; Phenolic compounds; Secoiridoid derivatives; Sensory evaluation; Virgin olive oil

Indexed keywords

ALDEHYDES; DERIVATIVES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHANOL; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHENOLS; STATISTICAL METHODS;

BITTER TASTE; HYDROXYTYROSOL; PHENOLIC COMPOUNDS; SECOIRIDOID DERIVATIVES; SENSORY EVALUATION; VIRGIN OLIVE OILS;

OILS AND FATS;

OLEA EUROPAEA;

EID: 1942509630     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-004-0859-x     Document Type: Article

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