Effects of aroma components from oxidized olive oil on preference

Bioscience, Biotechnology and Biochemistry

Volumn 77, Issue 6, 2013, Pages 1166-1170

  Nakano, Kumiko ^a   Kubo, Haruka ^a   Matsumura, Shigenobu ^a   Saito, Tsukasa ^b   Fushiki, Tohru ^a  

^a KYOTO UNIVERSITY   (Japan)

^b R and D Center of T Hasegawa Co Ltd   (Japan)

Author keywords

Aroma; Flavoring preparation; Olive oil; Oxidized fat; Preference

Indexed keywords

AROMA; AROMA COMPONENTS; BEHAVIORAL MODEL; FLAVORING PREPARATION; OXIDIZED FAT; PREFERENCE; ROOM TEMPERATURE;

OXIDATION;

OLIVE OIL;

EDIBLE OIL; FATTY ACID; OLIVE OIL; VEGETABLE OIL;

ANIMAL; ARTICLE; CHEMISTRY; METABOLISM; MOUSE; OXIDATION REDUCTION REACTION;

ANIMALS; DIETARY FATS, UNSATURATED; FATTY ACIDS; MICE; OXIDATION-REDUCTION; PLANT OILS;

EID: 84880143009     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.120861     Document Type: Article

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