Abstract
Starting from gas-chromatograms of extra virgin olive oil samples, choosing the most significant peaks, authors try to define a standard ortho-normal base to be deposited for quality valuation.
Highlights
Exploring the components of flavor, one realizes the complexity of the physics of perception in which they are involved all five human senses
In the case of extra virgin olive oils are available chemical analyses that allow to mathematically defining reference standards
The International Organization for Standardization (ISO) defines flavor as “Complex combination of the olfactory, gustatory and trigeminal sensations perceived during tasting
Summary
Exploring the components of flavor, one realizes the complexity of the physics of perception in which they are involved all five human senses. This final elaboration of the food taste is often identified with the flavor. When the receptors are combined with the molecules present in the food, an electrical impulse is generated and sent towards the brain for the final elaboration.
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