Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties

This study established physicochemical and sensory characteristics of virgin olive oils (VOOs) and linked them to consumers’ liking using external preference mapping. We used five Tunisian and two foreign VOO varieties produced by two processing systems: discontinuous (sp) and continuous three‐phase...

Descripción completa

Detalles Bibliográficos
Autores principales: Ben‐Hassine, Kaouther, Taamalli, Amani, Rezig, Leila, Yangui, Islem, Benincasa, Cinzia, Malouche, Dhafer, Kamoun, Naziha, Mnif, Wissem
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907739/
https://www.ncbi.nlm.nih.gov/pubmed/35311176
http://dx.doi.org/10.1002/fsn3.2717

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8907739/
https://www.ncbi.nlm.nih.gov/pubmed/35311176
http://dx.doi.org/10.1002/fsn3.2717

Ejemplares similares