Biosensor measurements of polar phenolics for the assessment of the bitterness and pungency of virgin olive oil

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 12, 2006, Pages 4371-4377

  Busch, Johanneke L H C ^a   Hrncirik, Karel ^a   Bulukin, Emily ^b   Boucon, Claire ^a   Mascini, Marco ^b  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Analysis; Biosensor; Bitter; Olive oil; Peroxidase; Phenols; Pungent; Sensory; Taste; Tyrosinase

Indexed keywords

MONOPHENOL MONOOXYGENASE; OLIVE OIL; PEROXIDASE; PHENOL DERIVATIVE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FLOW INJECTION ANALYSIS; GENETIC PROCEDURES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ODOR; REPRODUCIBILITY; SENSITIVITY AND SPECIFICITY; TASTE;

BIOSENSING TECHNIQUES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLOW INJECTION ANALYSIS; MONOPHENOL MONOOXYGENASE; ODORS; PEROXIDASE; PHENOLS; PLANT OILS; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; TASTE;

EID: 33745761802     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060103m     Document Type: Article

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