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Characterization and preference mapping of autochthonous and introduced olive oil cultivars in Tunisia
Authors:Kaouther Ben Hassine  Amani Taamalli  Mourad Ben Slama  Talmoudi Khouloud  Apostolos Kiristakis  Cinzia Benincasa  Enzo Perri  Dhafer Malouche  Mohamed Hammami  Salwa Bornaz  Naziha Grati‐Kammoun
Affiliation:1. Biochemistry Laboratory—UR03/ES08 'Human Nutrition and Metabolic Disorders USCR 'Mass Spectrometry Lab of Monastir Medicine University', Tunisia;2. Institut de l'Olivier Unité Technologie et Qualité, Sfax, Tunisia;3. National Institute for Applied Sciences and Technologies, Tunisia;4. Laboratoire de Biotechnologie de l'Olivier, Center of Biotechnology of Borj Cedria, Tunisia;5. Engineering School of Statistics and Information Analysis, University of Carthage, Tunisia;6. Retired Professor, Technological Educational Institution (TEI) of Thessaloniki, Greece;7. Dipartimento di Chimica, Università della Calabria, Italy;8. Ecole Supérieure des Industries Alimentaires, Tunis, Tunisia
Abstract:
Keywords:Hedonic study  Olive oil  Preferences mapping
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