Olive Oil Sensory Science: An Overview

Olive Oil Sensory Science

Volumn , Issue , 2014, Pages xv-xx

  Monteleone, Erminio ^a   Langstaff, Susan ^b  

^a UNIVERSITY OF FLORENCE   (Italy)

^b Applied Sensory LLC   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

OLIVE OIL;

EID: 85052720477     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118332511     Document Type: Editorial

References (4)

1. Caporale, G., Policastro, S., Carlucci, A., and Monteleone, E. (2006). Consumer's expectations for sensory properties in virgin olive oils. Food Quality and Preference, 17, 116-125.
2. Delgado, C., and Guinard, J. (2011). How do consumer hedonic ratings for extravirgin olive oil relate to quality ratings by experts and descriptive analysis ratings? Food Quality and Preference, 22, 213-225.
3. Dinnella, C., Masi, C., Zoboli, G., Monteleone, E. (2012). Sensory functionality of extra-virgin olive oil in vegetable foods assessed by Temporal Dominance of Sensations and Descriptive Analysis. Food Quality and Preference, 26, 141-150.
4. Tuorila, H. and Monteleone, E. (2009). Sensory food science in the changing society: opportunities, needs, and challenges. Trends in Food Science and Technology, 20, 54-62.