Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel
- 1 October 1996
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 73 (10), 1253-1264
- https://doi.org/10.1007/bf02525454
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- 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
- Aroma of virgin olive oil: Biogenesis of the "green" odor notesJournal of Agricultural and Food Chemistry, 1993
- Optimization by mathematical procedures of two dynamic headspace techniques for quantifying virgin olive oil volatilesAnalytica Chimica Acta, 1993
- Determination of phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasis on UV detectionFood Chemistry, 1992
- Relationship between flavour descriptors and overall grading of analytical panels for virgin olive oilJournal of the Science of Food and Agriculture, 1992
- Flavor evaluation of crude oil to predict the quality of soybean oilJournal of Oil & Fat Industries, 1988
- Flavor stability of soybean oil based on induction periods for the formation of volatile compounds by gas chromatographyJournal of Oil & Fat Industries, 1985
- Correlation of gas liquid chromatographie volatiles with flavor intensity scores of stored sunflower oilsJournal of Oil & Fat Industries, 1981