Sensory Perceptions of Virgin Olive Oil: New Panel Evaluation Method and the Chemical Compounds Responsible

ISSN Print: 2150-4091
ISSN Online: 2150-4105
www.scirp.net/journal/ns
E-mail: [email protected]

Citations

"Sensory Perceptions of Virgin Olive Oil: New Panel Evaluation Method and the Chemical Compounds Responsible"
written by Diana De Santis, Maria Teresa Frangipane,
published by Natural Science, Vol.7 No.3, 2015

has been cited by the following article(s):

[1]	Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes
	Horticulturae, 2022

[2]	Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry
	Frontiers in …, 2022

[3]	Flavor Chemistry of Virgin Olive Oil: An Overview
	2021

[4]	Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours
	2020

[5]	تأثير التيار الكهربائي المستمر في عملية استخراج زيت الزيتون‎
	2019

[6]	Direct determination of phenolic secoiridoids in olive oil by ultra-high performance liquid chromatography-triple quadruple mass spectrometry analysis
	2019

[7]	Characterisation of Arbequina Extra Virgin Olive Oil from Uruguay
	2018

[8]	The role of phenolic compounds on olive oil aroma release
	Food Research International, 2018

[9]	Estudo da correlação entre parâmetros físico químicos do azeite ea análise sensorial
	2018

[10]	Lakohlapljive polarne sastavnice maslinovog ulja kao biomarker kvalitete maslinovog ulja-primjena HSS-GC-FID tehnike
	2017

[11]	SVEUČILIŠTE U ZAGREBUUČITELJSKI FAKULTETODSJEK ZA UČITELJSKE STUDIJE
	2016

[12]	Prediction of olive oil sensory descriptors using instrumental data fusion and partial least squares (PLS) regression
	Talanta, 2016

[13]	Effects of olive variety, harvest time, and malaxation temperature on volatile compounds and sensorial characteristics of olive oils
	2015

[1]	Chemical and Sensory Characteristics of Olive Oils Extracted from the Tunisian Olive Varieties ACS Omega, 2025 DOI:10.1021/acsomega.4c11690

[2]	Nutritional and therapeutic interest of most widely produced and consumed plant oils by human: A review Applied Food Research, 2025 DOI:10.1016/j.afres.2025.101093

[3]	Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry Frontiers in Nutrition, 2022 DOI:10.3389/fnut.2022.945144

[4]	Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes Horticulturae, 2022 DOI:10.3390/horticulturae8100912

[5]	Flavor Chemistry of Virgin Olive Oil: An Overview Applied Sciences, 2021 DOI:10.3390/app11041639

[6]	Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours Molecules, 2020 DOI:10.3390/molecules25081969

[7]	The role of phenolic compounds on olive oil aroma release Food Research International, 2018 DOI:10.1016/j.foodres.2018.06.054