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Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours

In this study, the influence of phenolic compounds on the sensory scores attributed to extra virgin olive oil (EVOO) by panel test was investigated. Two model olive oils (MOOs) with identical concentrations of volatile compounds, differing only in the amount of biophenols (297 vs. 511 mg kg(−1)), we...

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Detalles Bibliográficos
Autores principales:	Genovese, Alessandro, Mondola, Ferdinando, Paduano, Antonello, Sacchi, Raffaele
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7221547/ https://www.ncbi.nlm.nih.gov/pubmed/32340214 http://dx.doi.org/10.3390/molecules25081969

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