Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products

Journal of Food Composition and Analysis

Volumn 44, Issue , 2015, Pages 186-195

  Barbieri, Sara ^a   Bendini, Alessandra ^a,b   Valli, Enrico ^a   Gallina Toschi, Tullia ^a,b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Agricultural production method; Extra virgin olive oil; Food analysis; Food composition; Health; IOC Panel test; Phenolic compounds; Sensory acceptance; Volatile compounds

Indexed keywords

EID: 84942024568     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2015.09.001     Document Type: Article

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