Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity

An electronic nose, comprising nine metal oxide sensors, has been built aiming to classify olive oils according to the fruity intensity commercial grade (ripely fruity or light, medium and intense greenly fruity), following the European regulated complementary terminology. The lab-made sensor device...

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Bibliographic Details
Main Author: Teixeira, Guilherme G. (author)
Other Authors: Dias, L.G. (author), Rodrigues, Nuno (author), Marx, Ítala (author), Veloso, Ana C.A. (author), Pereira, J.A. (author), Peres, António M. (author)
Format: article
Language:eng
Published: 2018
Subjects:
Electronic nose
Fruity intensity commercial grade
Linear discriminant analysis
Metal oxide sensors
Olive oil
Simulated annealing algorithm
Online Access:http://hdl.handle.net/10198/24361
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/24361

Internet

http://hdl.handle.net/10198/24361

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