Sensory and consumer science

Chemometric analysis and physicochemical composition of foreign and Tunisian olive oil: consumer preferences
Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties
Front-face fluorescence using UV-LED coupled to USB spectrometer to discriminate between virgin olive oil from two cultivars
An approach for external preference mapping improvement by denoising consumer rating data
Characterization and preference mapping of autochthonous and introduced olive oil cultivars in Tunisia
Consumer discrimination of Chemlali and Arbequina olive oil cultivars according to their cultivar, geographical origin, and processing system
Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions
Influence of variety, geographical site and extraction system on virgin olive oil (VOO) linoleic acid composition and its impact on consumer preference