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Sensory Quality of Olive Oils

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Handbook of Olive Oil

Abstract

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.

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  1. Franca Angerosa
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Editors and Affiliations

  1. School of Biosciences, Cardiff University, Cardiff, UK

    John Harwood PhD, DSc (Professor) (Professor)

  2. Food Characterization and Quality Department, Instituto de la Grasa (CSIC), Seville, Spain

    Ramón Aparicio PhD (Research Scientist) (Research Scientist)

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Angerosa, F. (2000). Sensory Quality of Olive Oils. In: Harwood, J., Aparicio, R. (eds) Handbook of Olive Oil. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5371-4_11

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