Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions.
Descriptive analysis
HS-SPME-GC–MS
Panel test
Phenolic compounds
Temporal dominance of sensations
Virgin olive oil classification
Volatile organic compounds
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
Jul 2024
Jul 2024
Historique:
received:
24
10
2023
revised:
13
03
2024
accepted:
27
04
2024
medline:
20
5
2024
pubmed:
20
5
2024
entrez:
19
5
2024
Statut:
ppublish
Résumé
Early changes in sensory quality of phenols-rich virgin olive oil (VOO) and their relationship with the chemical changes are less studied in the literature. Therefore, the objective of this study was to propose a predictive model of dynamics of sensory changes based on specific chemical markers. The evolution of the sensory quality of phenol-rich VOOs from Tuscan cultivars stored under optimal storage conditions (i.e., absence of light, no O
Identifiants
pubmed: 38763685
pii: S0963-9969(24)00508-8
doi: 10.1016/j.foodres.2024.114438
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
114438Informations de copyright
Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.