How do consumer hedonic ratings for extra virgin olive oil relate to quality ratings by experts and descriptive analysis ratings

By Claudia Delgado, J. Guinard. 2011

153 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/96ba453342a0f067bcb6edccd582adffc2b29ae0

How researchers see this paper

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In Food Science

1. E. Monteleone
2. H. Tuorila
3. A. Recchia

Citations in the corpus

• Responses to extra virgin olive oils in consumers with varying commitment to oils (2012, background): “According to Delgado and Guinard (2011), EVOO might be deemed more acceptable when mixed with other food such as salad or bread, when the bitterness and pungency are masked or diluted.”