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

页码：151 / 161

页数：11

共 50 条

[41] Detection of sunflower oil in extra virgin olive oil by fast differential scanning calorimetry
van Wetten, I. A.
van Herwaarden, A. W.
Splinter, R.
Boerrigter-Eenling, R.
van Ruth, S. M.
THERMOCHIMICA ACTA, 2015, 603 : 237 - 243
[42] Detection of pressed hazelnut oil in admixtures with virgin olive oil by analysis of polar components
Gordon, MH
Covell, C
Kirsch, N
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2001, 78 (06) : 621 - 624
[43] Influence of olive processing on virgin olive oil quality
Di Giovacchino, L
Sestili, S
Di Vincenzo, D
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2002, 104 (9-10) : 587 - 601
[44] From olive harvesting to virgin olive oil production
Di Giovacchino, L
OCL-OLEAGINEUX CORPS GRAS LIPIDES, 1997, 4 (05): : 359 - 362
[45] Analysis of virgin olive oil volatiles by a novel electronic nose based on a miniaturized SAW sensor array coupled with SPME enhanced headspace enrichment
García-González, DL
Barie, N
Rapp, M
Aparicio, R
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (25) : 7475 - 7479
[46] Pigments present in virgin olive oil
Minguez-Mosquera, M.Isabel, 1600, (67):
[47] Virgin olive oil yeasts: A review
Ciafardini, Gino
Zullo, Biagi Angelo
FOOD MICROBIOLOGY, 2018, 70 : 245 - 253
[48] Virgin olive oil as a source of phytoestrogens
R Hoffman
M Gerber
European Journal of Clinical Nutrition, 2012, 66 : 1180 - 1180
[49] BIOACTIVE COMPOUNDS IN VIRGIN OLIVE OIL
Huertas, J. R.
ANNALS OF NUTRITION AND METABOLISM, 2020, 76 : 19 - 19
[50] Oxidative stability of virgin olive oil
Velasco, J
Dobarganes, C
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2002, 104 (9-10) : 661 - 676

← 1 2 3 4 5 →