Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

A set of 334 commercial virgin olive oil (VOO) samples were evaluated by six sensory panels during the H2020 OLEUM project. Sensory data were elaborated with two main objectives: (i) to classify and characterize samples in order to use them for possible correlations with physical–chemical data and (...

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Detalles Bibliográficos
Autores principales: Barbieri, Sara, Brkić Bubola, Karolina, Bendini, Alessandra, Bučar-Miklavčič, Milena, Lacoste, Florence, Tibet, Ummuhan, Winkelmann, Ole, García-González, Diego Luis, Gallina Toschi, Tullia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143338/
https://www.ncbi.nlm.nih.gov/pubmed/32204346
http://dx.doi.org/10.3390/foods9030355

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143338/
https://www.ncbi.nlm.nih.gov/pubmed/32204346
http://dx.doi.org/10.3390/foods9030355

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