A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

Electrochemical sensor devices have gathered great attention in food analysis namely for olive oil evaluation. The adulteration of extra-virgin olive oil with lower-grade olive oil is a common worldwide fraudulent practice, which detection is a challenging task. The potentiometric fingerprints recor...

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Detalhes bibliográficos
Autor principal: Harzalli, Ussama (author)
Outros Autores: Rodrigues, Nuno (author), Veloso, Ana C.A. (author), Dias, L.G. (author), Pereira, J.A. (author), Oueslati, Souheib (author), Peres, António M. (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
Electronic tongue
Chemometrics
Olive oil
Physicochemical analysis
Sensory analysis
Adulteration detection
Texto completo:http://hdl.handle.net/10198/15056
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/15056

Texto Completo

http://hdl.handle.net/10198/15056

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