Title: Sensory Methods for Optimizing and Adding Value to Extra Virgin Olive Oil
Abstract: This chapter deals with the role of sensory evaluation in optimizing and adding value to extra virgin olive oil. The aim is to present sensory methods to describe sensory similarities and differences among comparable products. Particular relevance is given to the appropriate methods used to obtain so-called perceptual maps; in addition to the conventional descriptive analysis and the Free Choice Profile, other recent sensory methods, from flash profiling to sorting and napping, are presented. Moreover, methods that analyze temporal aspects of sensory characteristics of olive oils such as the Time–Intensity and Temporal Dominance of Sensations methods, are also presented.
Publication Year: 2013
Publication Date: 2013-11-30
Language: en
Type: other
Indexed In: ['crossref']
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Cited By Count: 7
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