Classification of olive oils according to sensory defects using a potentiometric electronic tongue

Olive oil is a highly appreciated food product being very prone to frauds. Olive oils may be graded as extra-virgin, virgin or lampante. This classification is attributed according to legal requirements, including chemical parameters and sensorial analysis. Among the organoleptic sensations, the cap...

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Detalhes bibliográficos
Autor principal: Silva, Lucas M. (author)
Outros Autores: Dias, L.G. (author), Rodrigues, Nuno (author), Veloso, Ana C.A. (author), Rebello, Ligia P.G. (author), Pereira, J.A. (author), Peres, António M. (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2020
Assuntos:
Olive oil
Sensory analysis
Sensory defects
Potentiometric electronic tongue
Chemometrics
Texto completo:http://hdl.handle.net/10198/20743
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/20743

Texto Completo

http://hdl.handle.net/10198/20743

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