Perception of olive oils sensory defects using a potentiometric taste device

The capability of perceiving olive oils sensory defects and intensities plays a key role on olive oils quality grade classification since olive oils can only be classified as extra-virgin if no defect can be perceived by a human trained sensory panel. Otherwise, olive oils may be classified as virgi...

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Bibliographic Details
Main Author: Veloso, Ana C.A. (author)
Other Authors: Silva, Lucas M. (author), Rodrigues, Nuno (author), Rebello, Ligia P.G. (author), Dias, L.G. (author), Pereira, J.A. (author), Peres, António M. (author)
Format: article
Language:eng
Published: 2018
Subjects:
Olive oil
Sensory analysis
Sensory defects
Potentiometric electronic tongue
Chemometrics
Online Access:http://hdl.handle.net/10198/15058
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/15058

Internet

http://hdl.handle.net/10198/15058

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