Extra virgin olive oil bitterness evaluation by sensory and chemical analyses

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 949-954

  Favati, Fabio ^a   Condelli, Nicola ^b   Galgano, Fernanda ^b   Caruso, Marisa Carmela ^b  

^a UNIVERSITY OF VERONA   (Italy)

^b UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Bitterness; Extra virgin olive oil; Predictive model; Sensory evaluation; Total phenol content

Indexed keywords

BITTERNESS; EXTRA VIRGIN OLIVE OIL; PREDICTIVE MODELS; SENSORY EVALUATION; TOTAL PHENOL CONTENTS;

CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; OLIVE OIL;

BLENDING;

OLIVE OIL; PHENOL;

ADULT; ARTICLE; BITTER TASTE; CHEMICAL ANALYSIS; CONTROLLED STUDY; CULTIVAR; EVALUATION; EXPERIMENTAL DESIGN; FEMALE; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; SENSORY ANALYSIS; SPECTROPHOTOMETRY;

CHEMISTRY TECHNIQUES, ANALYTICAL; HUMANS; OLEA; PHENOLS; PLANT OILS; QUALITY CONTROL; TASTE;

EID: 84875954070     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.098     Document Type: Article

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