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Bitterness, odor properties and volatile compounds of virgin olive oil with phospholipids addition

✍ Scribed by O. Koprivnjak; D. Škevin; S. Petričević; K. Brkić Bubola; Ž. Mokrovčak

Book ID: 116726311
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 324 KB
Volume: 42
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2008.05.002

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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