Authentication of European Virgin Olive Oils by Their Chemical Compounds, Sensory Attributes, and Consumers' Attitudes
- 1 April 1997
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (4), 1076-1083
- https://doi.org/10.1021/jf960659h
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheelJournal of Oil & Fat Industries, 1996
- Detection of Virgin Olive Oil Adulteration by Fourier Transform Raman SpectroscopyJournal of Agricultural and Food Chemistry, 1996
- Virgin Olive Oil Aroma: Relationship between Volatile Compounds and Sensory Attributes by ChemometricsJournal of Agricultural and Food Chemistry, 1995
- A fuzzy filter for removing interferences among membership grade functions An application to pre-treatment of data in olive oil authenticationAnalytica Chimica Acta, 1995
- Sensory wheels: A statistical technique for comparing QDA panels—application to virgin olive oilJournal of the Science of Food and Agriculture, 1995
- Characterization of virgin olive oils by sexia expert systemProgress in Lipid Research, 1994
- Dynamic headspace gas chromatographic method for determining volatiles in virgin olive oilJournal of Chromatography A, 1994
- Geographical classification of Greek virgin olive oil by non‐parametric multivariate evaluation of fatty acid compositionJournal of the Science of Food and Agriculture, 1993
- Building decision rules by chemometric analysis: application to olive oilChemometrics and Intelligent Laboratory Systems, 1991
- Pigments present in virgin olive oilJournal of Oil & Fat Industries, 1990