Grasas y Aceites, Vol 45, No 1-2 (1994)

A Study of sensory and nutritional quality of virgin olive oil. Presentation of a European project of research

Giovanni Esposito
Biagini FSD, Italy

Claudio Peri
University of Milan, Italy


The purpose of this paper is to present, in a synthesis, the objectives and means of the FLAIR project on olive oil quality (FLAIR proposal N.- 89041, contract N° AGRF - GT91 - 0046). Comments are reported on the scientific assumptions and practical problems that have motivated this research. The participants are also presented with their roles and tasks in the project.


FLAIR Project; Nutritional quality; Sensory quality; Virgin olive oil

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Copyright (c) 1994 Consejo Superior de Investigaciones Científicas (CSIC)

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