Check-All-That-Apply (CATA) Test to Investigate the Consumers’ Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material

Sensory changes during shelf-life of oils have been mostly studied by descriptive methods, while consumer-based approaches have been poorly explored. This study assessed the variations in consumers’ liking and sensory perception of extra virgin olive oil (EVOO) and olive oil (OO) packaged in glass,...

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Detalles Bibliográficos
Autores principales: Piochi, Maria, Cabrino, Giorgia, Torri, Luisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307851/
https://www.ncbi.nlm.nih.gov/pubmed/34359421
http://dx.doi.org/10.3390/foods10071551

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307851/
https://www.ncbi.nlm.nih.gov/pubmed/34359421
http://dx.doi.org/10.3390/foods10071551

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