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Bitter Taste of Virgin Olive Oil: Correlation of Sensory Evaluation and Instrumental HPLC Analysis

✍ Scribed by F. GUTIÉRREZ; M.A. ALBI; R. PALMA; J.J. RIOS; J.M. OLÍAS

Book ID
108816237
Publisher
Institute of Food Technologists
Year
1989
Tongue
English
Weight
369 KB
Volume
54
Category
Article
ISSN
0022-1147

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## Abstract It is well known that olive oils are the only foods whose legal control must also involve sensory evaluation, and that a harmonised protocol is used for this purpose: EEC regulation 2568/91 and an IOOC trade norm of the 1990s introduced a standard method among those used to assess the q