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Servili, M., Selvaggini, R., Taticchi, A., Esposito, S. and Montedoro, G.F. (2003) Volatile Compounds and Phenolic Composition of Virgin Olive Oil: Optimization of Temperature and Time of Exposure of Olive Pastes to Air Contact during the Mechanical Extraction Process. Journal of Agriculture and Food Chemistry, 51, 7980-7988.
http://dx.doi.org/10.1021/jf034804k

has been cited by the following article:

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

  AUTHORS: Diana De Santis, Maria Teresa Frangipane

  KEYWORDS: Olive Oil, Volatile Compounds, Sensory Attributes, Off-Flavours

  JOURNAL NAME: Natural Science, Vol.7 No.3, March 13, 2015

  ABSTRACT: The stimulation of the human sensory receptors by compounds present in virgin olive oils (VOOs) gives rise to the sensory attributes that describe its particular aroma. The sensor panel evaluation and the molecules responsible for sensory perceptions of virgin olive oil quality are elucidated. The methodology for the evaluation of the sensory characteristics of VOOs is reported, and typical flavours and off-flavours are described. Relationships between chemical compounds and sensory characteristics are evaluated using the new sensory analyses method promoted by the International Olive Oil Council (IOOC) and included recently in EU regulation (Reg. 1348/2013 and following revisions). Oil quality may be defined in a number of ways, but the sensory perception of flavour is the ultimate determinant.