Evaluation of the "Harmony Value": A Sensory Method to Discriminate the Quality Range within the Category of EVOO
Besides a certain amount of relevant chemical parameters, objective quality of olive oil as well as consumer acceptance are depending mainly on its sensory characteristics. Referring to the EC Regulation 1833/2015, there exist different quality categories for olive oil, namely extra virgin, virgin a...
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| Main Authors: | , , , |
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| Format: | Ebooks |
| Published: |
IntechOpen,
2016-10-26.
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| Subjects: | |
| Online Access: | Get Online |
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