Relationship Between Sensory Evaluation Performed by Italian and Spanish Official Panels and Volatile and Phenolic Profiles of Virgin Olive Oils

@inproceedings{Cerretani2008RelationshipBS,
  title={Relationship Between Sensory Evaluation Performed by Italian and Spanish Official Panels and Volatile and Phenolic Profiles of Virgin Olive Oils},
  author={Lorenzo Cerretani and Mar{\'i}a Desamparados Salvador and Alessandra Bendini and Giuseppe Fregapane},
  year={2008}
}
Virgin olive oil (VOO) is typified by characteristic, pleasant sensory notes that differentiate it from other edible oils. Sensory taste, together with nutritional aspects, is the main reason for the increase in consumption of VOO in recent years. Sensory analysis is required by European Official Regulations for olive oil in order to classify the product in commercial categories. In this study, the relationship between sensory and chemical composition has been investigated. In particular, 16… CONTINUE READING

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