Badanie oceny konsumentów dotyczące kilku odmian oliwy z oliwek

Badanie oceny konsumentów dotyczące kilku odmian oliwy z oliwek

Amal Ben Zina / Feten Bouaziz

71,96 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
ISBN:
9786630342932
71,96 €
IVA incluido
Disponible

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Sobre IBD

Oliwa z oliwek jest głównym składnikiem diety śródziemnomorskiej, znaną ze swoich korzystnych właściwości zdrowotnych oraz bogatej zawartości przeciwutleniaczy. Biorąc pod uwagę znaczenie tego produktu, Międzynarodowa Rada Oliwy z Oliwek ustanowiła normy określające jej klasyfikację handlową na kilka kategorii w oparciu o właściwości fizykochemiczne i organoleptyczne. W związku z tym w wielu dogłębnych badaniach ilościowych i jakościowych skupiono się na składzie fizykochemicznym i sensorycznym oliwy z oliwek, a także na korelacjach między oceną sensoryczną oliwy a jej składnikami śladowymi. Jednak niewiele badań skupiało się na konsumentach, którzy stanowią narzędzie pomiarowe, którego ocena ma ogromne znaczenie dla analizy sensorycznej produktów spożywczych. Ta sensoryczna ocena oliwy z oliwek jest szeroko stosowana jako potężne narzędzie pozwalające zrozumieć oczekiwania konsumentów i ich preferencje.

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