Publicação
Advantages and disadvantages of flavouring olive oils
| Resumo: | Flavoured and fortified olive oils have been a growing trend, meeting consumer preferences and offering differentiated and innovative products. However, these preparations can positively or negatively affect the physicochemical and sensory characteristics. The most noticeable changes occur in sensory terms, which can lead to the appearance of desired sensations, depending on the flavouring agent used. On the other hand, it can mask the presence of any sensory defect present in the olive oil |
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| Autores principais: | Lamas, Sandra |
| Outros Autores: | Rodrigues, Nuno; Peres, António M.; Pereira, J.A. |
| Assunto: | Olive oil Research Subject Categories::TECHNOLOGY |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | póster em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | Flavoured and fortified olive oils have been a growing trend, meeting consumer preferences and offering differentiated and innovative products. However, these preparations can positively or negatively affect the physicochemical and sensory characteristics. The most noticeable changes occur in sensory terms, which can lead to the appearance of desired sensations, depending on the flavouring agent used. On the other hand, it can mask the presence of any sensory defect present in the olive oil |
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