Lamas, SandraRodrigues, NunoPeres, António M.Pereira, J.A.2023-02-152023-02-152022Lamas, Sandra; Rodrigues, Nuno; Peres, António M.; Pereira, J.A. (2022). Advantages and disadvantages of flavouring olive oils. In Ofélia Anjos; Soraia I. Pedro; Natália Martins Roque; Carlos Antunes (Eds.) XVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar. Castelo Brancohttp://hdl.handle.net/10198/26958Flavoured and fortified olive oils have been a growing trend, meeting consumer preferences and offering differentiated and innovative products. However, these preparations can positively or negatively affect the physicochemical and sensory characteristics. The most noticeable changes occur in sensory terms, which can lead to the appearance of desired sensations, depending on the flavouring agent used. On the other hand, it can mask the presence of any sensory defect present in the olive oilengOlive oilResearch Subject Categories::TECHNOLOGYconference poster