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Flavour as an analytical tool : an anti-inflammatory compound in olive oil

Keast, Russell 2007, Flavour as an analytical tool : an anti-inflammatory compound in olive oil, Food Australia, vol. 59, no. 8, pp. 363-367.

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Title Flavour as an analytical tool : an anti-inflammatory compound in olive oil
Author(s) Keast, Russell
Journal name Food Australia
Volume number 59
Issue number 8
Start page 363
End page 367
Publisher Australian Institute of Food Science and Techology Incorporated
Place of publication North Sydney, N.S.W.
Publication date 2007
ISSN 1032-5298
Keyword(s) vegetable oil
edible oil
olive oil
antiinflammatory agent
flavor
Summary The chemical senses have been underutilised as analytical instruments, although as detectors of chemicals our senses are highly specialised biological machines. This paper reviews the current state of knowledge of the chemical senses. A novel technique was used to isolate and identify a flavour-active non-steroidal antiinflammatory compound in virgin olive oil.
Language eng
Field of Research 170112 Sensory Processes, Perception and Performance
HERDC Research category C1 Refereed article in a scholarly journal
Persistent URL http://hdl.handle.net/10536/DRO/DU:30007323

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