Sensory Quality of Olive Oils

  • Franca Angerosa


Generally the sensory quality of a food represents its acceptability and desirability. It is determined by a set of positive characteristics evaluated through the sense organs. Color, odor, taste, and tactile sensations have true physiologic functions as they stimulate the appetite and the gratifying effect, and make acceptable foods.


Sensory Characteristic Sensory Quality Sensory Profile Generalize Procrustes Analysis Flavor Profile 
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  • Franca Angerosa

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