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Flavour as an analytical tool : an anti-inflammatory compound in olive oil

journal contribution
posted on 2007-01-01, 00:00 authored by Russell KeastRussell Keast
The chemical senses have been underutilised as analytical instruments, although as detectors of chemicals our senses are highly specialised biological machines. This paper reviews the current state of knowledge of the chemical senses. A novel technique was used to isolate and identify a flavour-active non-steroidal antiinflammatory compound in virgin olive oil.

History

Journal

Food Australia

Volume

59

Issue

8

Pagination

363 - 367

Publisher

Australian Institute of Food Science and Techology Incorporated

Location

North Sydney, N.S.W.

ISSN

1032-5298

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

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