TY  - GEN 
AU  - Ortega Gavilán, Fidel
AU  - García Mesa, José Antonio
AU  - Marzal Fernández, José Carlos
AU  - Moreno Ballesteros, Francisco
AU  - Rodríguez García, Francisco de Paula
AU  - González Casado, Antonio
AU  - Cuadros Rodríguez, Luis
PY  - 2022
UR  - http://hdl.handle.net/10481/72765
AB  - An important problem in the olive sector is the occasional mismatch of results obtained by different tasting
panels when the same olive oil sample is analysed. These discrepancies could be minimised by using reference
materials (RM) for taster...
LA  - eng
KW  - Certified reference material
KW  - Sensory analysis
KW  - Taster training
KW  - Gas chromatographic fingerprinting
KW  - Similarity indices
KW  - Robust statistics
TI  - Innovative and thorough practice to certify reference materials for sensory defects of olive oil
DO  - https://doi.org/10.1016/j.foodchem.2022.132195
ER  -