Natural Science

Vol.7 No.3(2015), Paper ID 54634, 11 pages

DOI:10.4236/ns.2015.73015

 

Sensory Perceptions of Virgin Olive Oil: New Panel Evaluation Method and the Chemical Compounds Responsible

 

Diana De Santis, Maria Teresa Frangipane

 

Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), Tuscia University, Viterbo, Italy
Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), Tuscia University, Viterbo, Italy

 

Copyright © 2015 Diana De Santis, Maria Teresa Frangipane et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article


De Santis, D. and Frangipane, M. (2015) Sensory Perceptions of Virgin Olive Oil: New Panel Evaluation Method and the Chemical Compounds Responsible. Natural Science, 7, 132-142. doi: 10.4236/ns.2015.73015.

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