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 Mediter...

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Detalhes bibliográficos
Autor principal: Bobiano, Marta (author)
Outros Autores: Rodrigues, Nuno (author), Madureira, Marta (author), Dias, Luís G. (author), Veloso, Ana C. A. (author), Pereira, José A. (author), Peres, António M. (author)
Formato: article
Idioma:eng
Publicado em: 2019
Assuntos:
Olive oil
Physicochemical analysis
Sensory analysis
Aromatic herbs flavouring
Electronic tongue
Sensory defect detection
Aromatic herbs flavoring
Science & Technology
Texto completo:http://hdl.handle.net/1822/60838
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/60838

Texto Completo

http://hdl.handle.net/1822/60838

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