Sensory Quality of Olive Oils
- 1 January 2000
- book chapter
- Published by Springer Nature
Abstract
No abstract availableKeywords
This publication has 66 references indexed in Scilit:
- Who told you the triangle test was simple?Food Quality and Preference, 1995
- Optimization of a dynamic headspace technique for quantifying virgin olive oil volatiles. Relationships between sensory attributes and volatile peaksFood Quality and Preference, 1994
- The biological basis of food perception and acceptanceFood Quality and Preference, 1993
- Free choice profiling in consumer researchFood Quality and Preference, 1992
- A chemometrics study of analytical panels in virgin olive oil. An approach for evaluating panels in trainingGrasas y Aceites, 1991
- Consumers' perceptions of whiskies and other alcoholic beveragesFood Quality and Preference, 1990
- Quantification of fungiform papillae and taste pores in living human subjectsChemical Senses, 1990
- Consumer profiling of Scotch whiskyFood Quality and Preference, 1989
- Biosynthetic pathway for C6-aldehydes formation from linolenic acid in green leavesChemistry and Physics of Lipids, 1987
- SENSORY INTERACTIONS IN MIXTURESJournal of Sensory Studies, 1986