Discussion on the objective evaluation of virgin olive oil bitterness

Food Research International

Volumn 42, Issue 2, 2009, Pages 279-284

  Inarejos Garcia, Antonio Manuel ^a,b   Androulaki, Anna ^a   Salvador, M Desamparados ^b   Fregapane, Giuseppe ^b   Tsimidou, Maria Z ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Bitterness; Fluorescence detection; K225; Oleuropein score; Taste index; Virgin olive oil

Indexed keywords

PHENOLS; POLYMORPHISM; VEGETABLE OILS;

BITTERNESS; FLUORESCENCE DETECTION; K225; OLEUROPEIN SCORE; TASTE INDEX; VIRGIN OLIVE OIL;

FLUORESCENCE;

EID: 59049091177     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.11.009     Document Type: Article

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