The objectives of this study were to evaluate sensory, chemical, and physical characteristics of olive oil prepared by three flavoring methods and analyze changes during storage (0, 3, and 6 months). Favored olive oil was prepared by three flavoring methods (fresh, dried, and essential oil). Selected sensory, chemical, and color parameters were monitored based on international standards. The color was determined by spectrophotometer. The results confirmed that storage time and flavoring method affect sensory characteristics of the oil. Fresh garlic oil had significantly lower (p
CITATION STYLE
Kacalova, T., & Jarosova, A. (2023). How storage time affects sensory, chemical, and physical characteristics of flavored olive oil. Food Science and Nutrition, 11(10), 6648–6659. https://doi.org/10.1002/fsn3.3613
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