Color Measurements in Blue-Tinted Cups for Virgin-Olive-Oil Tasting

Color measurements have been performed using eighteen virgin-olive-oil tasting cups with ten different commercial virgin olive oils, positioned in a color cabinet with a D65 source. Three geometries (spectroradiometer tilted 0°, 30°, and 60°) were employed, simulating different positions of the tast...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2009-07, Vol.86 (7), p.627-636
Hauptverfasser:	Melgosa, M, Gómez-Robledo, L, Huertas, R, Capitán-Vallvey, L. F, Moyano, M. J, Heredia, F. J
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Biological and medical sciences Biomaterials Biotechnology Chemistry Chemistry and Materials Science Color Color differences Color measurement Councils Environmental conditions Fat industries Food industries food quality Food Science Fundamental and applied biological sciences. Psychology General aspects Geometry Industrial Chemistry/Chemical Engineering Iron Marketing Methods of analysis, processing and quality control, regulation, standards Oil tasting Olive oil Original Paper Petroleum production physical properties Quality standards Research methodology sensory evaluation Specifications Standard deviation Standard oil‐tasting cups Virgin olive oil
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