Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil

Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil

Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health potential, which is often hypothesized to depend on its phenolic compounds. One hundred extra virgin olive oil samples (monocultivaric as well as blends of varieties) were assessed with regard to their sen...

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Bibliographic Details
Main Authors:	Vasilisa Pedan, Martin Popp, Sascha Rohn, Matthias Nyfeler, Annette Bongartz
Format:	Article
Language:	English
Published:	MDPI AG 2019-05-01
Series:	Molecules
Subjects:	olive oil LC-MS analysis phenolic compounds polyphenols sensory profiling aroma description
Online Access:	https://www.mdpi.com/1420-3049/24/11/2041

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