Application of "magnetic tongue" to the sensory evaluation of extra virgin olive oil

Food Chemistry

Volumn 140, Issue 4, 2013, Pages 692-699

  Lauri, Ilaria ^a   Pagano, Bruno ^a   Malmendal, Anders ^b   Sacchi, Raffaele ^a   Novellino, Ettore ^a   Randazzo, Antonio ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Extra virgin olive oil; Multivariate analysis; NMR; Sensory analysis

Indexed keywords

DESCRIPTORS; EXTRA VIRGIN OLIVE OIL; INSTRUMENTAL TECHNIQUES; METABOLOMICS; MULTI VARIATE ANALYSIS; PSYCHOLOGICAL PROCESS; SENSORY ANALYSIS; SENSORY EVALUATION;

NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OLIVE OIL; PHYSIOLOGICAL MODELS;

OILS AND FATS;

EXTRA VIRGIN OLIVE OIL; OLIVE OIL; UNCLASSIFIED DRUG;

ALMOND; APPLE; ARTICHOKE; BITTER TASTE; CONFERENCE PAPER; FLAVOR; FRUITY; GRASSY; HUMAN; METABOLOMICS; MOOD; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; ODOR; PLANT LEAF; PUNGENT; QUANTITATIVE ANALYSIS; QUANTITATIVE DESCRIPTIVE ANALYSIS; ROSEMARY; SENSORY ANALYSIS; SENSORY EVALUATION; SWEETNESS; TASTE; TOMATO;

FEMALE; FRUIT; HUMANS; MAGNETIC RESONANCE SPECTROSCOPY; MALE; PLANT OILS; TASTE; VEGETABLES;

CYNARA SCOLYMUS; LYCOPERSICON ESCULENTUM; ROSMARINUS OFFICINALIS;

EID: 84878019400     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.135     Document Type: Conference Paper

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