Virgin olive oil sensory properties: Comparing trained panel evaluation and consumer preferences

Hedonic scale method of measuring food preferences.

David R. Peryam, Francis J. Pilgrim · Food technology · 1957 · 1.3K citations

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What is quality?

Robert L. Shewfelt · Postharvest Biology and Technology · 1999 · 336 citations

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Sensory Properties of Virgin Olive Oil Polyphenols:  Identification of Deacetoxy-ligstroside Aglycon as a Key Contributor to Pungency

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Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds

Franca Angerosa · Food Chemistry · 2000 · 276 citations

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Consumer expectations, liking and willingness to pay for specialty foods: Do sensory characteristics tell the whole story?

Gianluca Stefani, Donato Romano, Alessio Cavicchi · Food Quality and Preference · 2005 · 233 citations · Full text

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