The Basis of the Sensory Properties of Virgin Olive Oil

Olive Oil Sensory Science

Volumn , Issue , 2014, Pages 33-54

  Taticchi, Agnese ^a   Esposto, Sonia ^a   Servili, Maurizio ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Crushing; Lipoxygenase; Malaxation; Peroxidase; Phenolic compounds; Pigments; Polyphenoloxidase; Secoiridoids; Sensory properties; Virgin olive oil; Volatile compounds

Indexed keywords

BIOLOGICAL WATER TREATMENT; CRUSHING; FLAVORS; PIGMENTS; SENSORY PERCEPTION; VOLATILE ORGANIC COMPOUNDS;

LIPOXYGENASES; MALAXATION; PEROXIDASE; PHENOLIC COMPOUNDS; POLYPHENOL OXIDASE; SECOIRIDOIDS; SENSORY PROPERTIES; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS;

OLIVE OIL;

EID: 84993997722     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118332511.ch2     Document Type: Chapter

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