Detection of defects in virgin olive oil by the electronic nose

被引：0
|
作者：
Morales, MT [1 ]
Aparicio, R [1 ]
Aparicio-Ruiz, R [1 ]
García-González, DL [1 ]
机构：
[1] Univ Sevilla, Dept Quim Analit, E-41012 Seville, Spain
来源：
FLAVOUR AND FRAGRANCE CHEMISTRY | 2000年 / 46卷
关键词：
olive oil; volatiles; electronic nose; sensory quality;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A sensor array of 32 conducting polymer sensors has been used to detect the sensory-attributes, rancid, winey-vinegary, mustiness-humidity and bitter-in virgin olive oils. Four data sets composed of independent admixtures of an extra-virgin olive oil with different percentages (0-100%) of rancid, winey-vinegary, mustiness-humidity and bitter standard oil were used for the selection of the best sensors. Information on volatile compounds responsible for these sensory attributes and the sensory evaluation of spiked samples by assessors were used to explain the mathematical selection of sensors.
引用
收藏
页码：151 / 161
页数：11
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