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Sensory characterisation of virgin olive oil and relationship with headspace composition

✍ Scribed by Maurizio Servili; John M Conner; John R Piggott; Stephanie J Withers; Alistair Paterson

Publisher
John Wiley and Sons
Year
1995
Tongue
English
Weight
779 KB
Volume
67
Category
Article
ISSN
0022-5142

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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