Coupling of Temporal-Check-All-That-Apply and Nose-Space Analysis to Investigate the In Vivo Flavor Perception of Extra Virgin Olive Oil and Carriers’ Impact

Coupling of Temporal-Check-All-That-Apply and Nose-Space Analysis to Investigate the In Vivo Flavor Perception of Extra Virgin Olive Oil and Carriers’ Impact

The perceived quality of extra virgin olive oil (EVOO) arises from the multisensory integration of multimodal stimuli, primarily driven by non-volatile and volatile organic compounds (VOCs). Given that EVOO is frequently consumed in combination with other foods, cross-modal interactions, encompassin...

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Bibliographic Details
Main Authors: Danny Cliceri, Iuliia Khomenko, Franco Biasioli, Flavia Gasperi, Eugenio Aprea
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
EVOO
food carrier
TCATA
nose-space analysis
PTR-ToF-MS
multisensory interaction
Online Access:https://www.mdpi.com/2304-8158/14/13/2343
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