Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods

Grasas y Aceites

Volumn 62, Issue 4, 2011, Pages 428-435

  Freire, L T Vaz ^a   Cabrita, M J ^a   Da Silva, M D R Gomes ^b   Freitas, A M Costa ^a  

^a UNIVERSITY OF ÉVORA   (Portugal)

^b UNIVERSIDADE NOVA DE LISBOA   (Portugal)

Author keywords

Aroma; Electronic nose; Extraction technology; Olive oil; Sensorial analysis

Indexed keywords

GALEGA; OLEACEAE;

EID: 80053533187     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.010411     Document Type: Article

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