Harmony of virgin olive oil and food pairing: A methodological proposal

Journal of Sensory Studies

Volumn 22, Issue 4, 2007, Pages 403-416

  Cerretani, Lorenzo ^a   Biasini, Gianni ^b   Bonoli Carbognin, Matteo ^a   Bendini, Alessandra ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Communication Technology ^*  (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 34547223022     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2007.00115.x     Document Type: Article

References (14)

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2. ANGEROSA, A. 2002. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. Eur. J. Lipid Sci. Technol. 104, 639 660.
3. ASSOCIAZIONE ITALIANA SOMMELIER (AIS). 1998. Tecnica dell'abbinamento cibo-vino, Ed. AIS, Rome, Italy.
4. BORELLA, F. SCROBOGNA, D. 2003. I sommelier dell'olio, Ed. Bibenda, Rome, Italy.
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10. INTERNATIONAL OLIVE OIL COUNCIL (IOOC). 1996. Sensory analysis of olive oil - Method - Organoleptic assessment of virgin olive oil. COI/T.20/Doc. no. 15/Rev.1.
11. OFFICIAL JOURNAL OF THE EUROPEAN COMMUNITIES. 1991. n. L. 248 of 5 September, EEC Regulation no. 2568/91, pp. 1-82.
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