Relationship between the COI test and other sensory profiles by statistical procedures

Autor: R. Aparicio, M. V. Alonso, M. T. Morales, J. J. Calvente

Publikováno v: Grasas y Aceites, Vol 45, Iss 1-2, Pp 26-41 (1994)

Relationships between 139 sensory attributes evaluated on 32 samples of virgin olive oil have been analysed by a statistical sensory wheel that guarantees the objectiveness and prediction of its conclusions concerning the best clusters of attributes:

Externí odkaz: https://doaj.org/article/6cb270537aa34d97bb3d4eda3498d6e7

Expert Panel Assessment of 57 Monocultivar Olive Oils Produced from the Tuscan Germplasm

Autor: Claudio Cantini, Graziano Sani, Flavia Gasperi, Eugenio Aprea, Franco Biasioli

Publikováno v: The Open agriculture journal 6 (2012): 67–73. doi:10.2174/1874331501206010067
info:cnr-pdr/source/autori:Cantini C., Sani G., Gasperi F., Biasioli F., Aprea E./titolo:Expert Panel Assessment of 57 Monocultivar Olive Oils Produced from the Tuscan Germplasm/doi:10.2174%2F1874331501206010067/rivista:The Open agriculture journal/anno:2012/pagina_da:67/pagina_a:73/intervallo_pagine:67–73/volume:6

An expert's panel according to the official method of International Olive Oil Council analyzed the organoleptic profile of the oils produced during one single harvesting season from 57 cultivars of the Tuscan germoplasm. The oils were grouped in thre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d892eed103e70d8394a4940a16897337
http://benthamscience.com/open/openaccess.php?toasj/articles/V006/67TOASJ.htm