The aim of this chapter is to present sensory methods and to describe sensory similarities and differences among products based on small-panel data and suitable extra virgin olive oils. Particular relevance is given to the appropriate methods used to obtain so-called perceptual maps, and included are those that are alternatives to conventional descriptive analysis. The chapter introduces dynamic methods of sensory evaluation suitable for olive oils such as Time–Intensity (TI) and Temporal Dominance Of Sensation (TDS) methods.

Sensory Methods for Optimizing and Adding Value to extra Virgin Olive Oil / Erminio Monteleone. - STAMPA. - (2014), pp. 107-140. [10.1002/9781118332511.ch5]

Sensory Methods for Optimizing and Adding Value to extra Virgin Olive Oil

MONTELEONE, ERMINIO
2014

Abstract

The aim of this chapter is to present sensory methods and to describe sensory similarities and differences among products based on small-panel data and suitable extra virgin olive oils. Particular relevance is given to the appropriate methods used to obtain so-called perceptual maps, and included are those that are alternatives to conventional descriptive analysis. The chapter introduces dynamic methods of sensory evaluation suitable for olive oils such as Time–Intensity (TI) and Temporal Dominance Of Sensation (TDS) methods.
2014
9781118332528
Olive Oil Sensory Science
107
140
Erminio Monteleone
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/833535
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