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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,...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| 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 |