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Identification and Sensory Evaluation of Volatile Compounds in Oxidized Porcine Liver

✍ Scribed by Im, Sungim; Hayakawa, Fumiyo; Kurata, Tadao

Book ID
120485272
Publisher
American Chemical Society
Year
2004
Tongue
English
Weight
85 KB
Volume
52
Category
Article
ISSN
0021-8561

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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