Responses to extra virgin olive oils in consumers with varying commitment to oils - Recchia, Annamaria; Monteleone, Erminio; Tuorila, Hely (Food quality and preference, 2012)
Keywords: Biological and medical sciences; Categorisation; color; Colour; Expectation; Extra virgin olive oil; Fat industries; Food industries; food preparation; Fundamental and applied biological sciences. Psychology; General aspects; Involvement; Liking; Methods of analysis, processing and quality control, regulation, standards; Pairing effect; salads; sensory properties; Categorisation; Involvement; Extra virgin olive oil; Expectation; Pairing effect; Liking; Colour; Consumer; Vegetable oil; Olive oil; Edible oil; Virgin oil