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Flavour as an analytical tool : an anti-inflammatory compound in olive oil
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.
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Journal
Food AustraliaVolume
59Issue
8Pagination
363 - 367Publisher
Australian Institute of Food Science and Techology IncorporatedLocation
North Sydney, N.S.W.ISSN
1032-5298Language
engPublication classification
C1 Refereed article in a scholarly journalUsage metrics
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