VIRGIN OLIVE OIL AROMA - RELATIONSHIP BETWEEN VOLATILE COMPOUNDS AND SENSORY ATTRIBUTES BY CHEMOMETRICS

被引：155

作者：

MORALES, MT ^{[1
]}

ALONSO, MV ^{[1
]}

RIOS, JJ ^{[1
]}

APARICIO, R ^{[1
]}

机构：

[1] CSIC,INST GRASA,E-41012 SEVILLE,SPAIN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 11期

关键词：

OLIVE OIL; FLAVOR; SENSORY ANALYSIS; VOLATILES; STATISTICS;

D O I：

10.1021/jf00059a029

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Volatile compounds are responsible for virgin olive oil aroma, and this paper demonstrates that basic sensory perceptions (green, fruity, sweet, ripe, over-ripe, undesirable, pungent) can be totally explained by volatile compounds with R(2)-adjusted >0.85. Thirty-two samples of 6 European varieties of virgin olive oil were characterized by 55 chemical compounds and 55 sensory attributes evaluated by 6 different panels of the United Kingdom, Spain, the Netherlands, Greece, and Italy. Multidimensional scaling was used to bring out inter-intra dissimilarities from datasets of sensory attributes and volatile compounds.

引用

页码：2925 / 2931

页数：7

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