This work aimed to establish parameters concerning colour and turbidity of extra virgin olive oils by comparing consumers' visual perceptions with analytical measurements using a tristimulus colorimeter and a turbidimeter. The Principal Component Analysis (PCA) was applied to explain the differences between the various oils in terms of analytical parameters (L, a, b and NTU) and sensory attributes (Yellowness, Greeness and Turbidity). The results showed that the instrumental and sensory parameters are strongly correlated.
Titolo: | Sensory and instrumental assessment of olive oil appearance |
Autori: | PAGLIARINI, ANTONELLA (Primo) |
Parole Chiave: | appearance; color; extra virgin olive oil; turbidity |
Settore Scientifico Disciplinare: | Settore AGR/15 - Scienze e Tecnologie Alimentari |
Data di pubblicazione: | 1994 |
Rivista: | |
Tipologia: | Article (author) |
Digital Object Identifier (DOI): | 10.3989/gya.1994.v45.i1-2.972 |
Appare nelle tipologie: | 01 - Articolo su periodico |
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File | Descrizione | Tipologia | Licenza | |
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972-980-1-PB.pdf | Publisher's version/PDF | Open Access Visualizza/Apri |
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