PDO virgin olive oil quality-Minor components and organoleptic evaluation

Food Research International

Volumn 43, Issue 8, 2010, Pages 2138-2146

  Inarejos Garcia A M ^a   Santacatterina, M ^a,b   Salvador, M D ^a   Fregapane, G ^a   Gomez Alonso S ^a,c  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSITY OF MILAN   (Italy)

^c Parque Cientifico y Tecnologico de Albacete   (Spain)

Author keywords

Minor components; Protected designation of origin; Quality; Sensory analysis; Virgin olive oil

Indexed keywords

MINOR COMPONENTS; PROTECTED DESIGNATION OF ORIGIN; QUALITY; SENSORY ANALYSIS; VIRGIN OLIVE OIL;

DEFECTS; OXIDATION; PHENOLS; SENSORY PERCEPTION; VEGETABLE OILS; VOLATILE ORGANIC COMPOUNDS;

QUALITY CONTROL;

OLEACEAE;

EID: 77957138095     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.07.027     Document Type: Article

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