Unmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue-Chemometric Tool

Olive oil price and consumers’ preference depend on the commercial grade classification that can decrease if any sensory defect is perceived leading to an economic loss. Enriched oils, obtained by incorporating dried aromatic herbs, spices, or essential oils, which is a common practice in the Medite...

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Bibliographic Details
Main Author: Bobiano, Marta (author)
Other Authors: Rodrigues, Nuno (author), Madureira, Marta (author), Dias, L.G. (author), Veloso, Ana C.A. (author), Pereira, J.A. (author), Peres, António M. (author)
Format: article
Language:eng
Published: 2018
Subjects:
Aromatic herbs flavoring
Electronic tongue
Olive oil
Physicochemical analysis
Sensory analysis
Sensory defect detection
Online Access:http://hdl.handle.net/10198/20284
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/20284

Internet

http://hdl.handle.net/10198/20284

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