Evaluation of the bitter taste in virgin olive oil
作者： F. Gutiérrez Rosales , S. Perdiguero , R. Gutiérrez , J. M. Olias
DOI: 10.1007/BF02636076
关键词: Food science 、 Sensory analysis 、 Olive oil 、 Bitter taste 、 Mathematics
摘要: An analytical method has been developed to evaluate the intensity of bitter taste in virgin olive oil. Results from proposed method, based on extraction constituents oil with methanol/water and measurement absorbance at 225 nm, show a significant correlation bitterness that had evaluated sensorial manner by panel. The therefore, offers real alternative panel test for evaluation this attribute.
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sci-hub.se 参考文章(2)
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