Towards new analyses of aroma and volatiles to understand sensory perception of olive oil

European Journal of Lipid Science and Technology

Volumn 114, Issue 10, 2012, Pages 1114-1125

  Aparicio, Ramón ^a   Morales, María T ^b   García González, Diego L ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Gas chromatography; MOS sensors; Olive oil; Sensory assessment; Volatiles

Indexed keywords

EID: 84867669430     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201200193     Document Type: Article

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