Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness.

@article{Apetrei2010CombinationOA,
  title={Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness.},
  author={Constantin Apetrei and Irina Mirela Apetrei and S. Villanueva and Jos{\'e} Antonio de Saja and Francisca Gutierrez-Rosales and Maria Luz Rodr{\'i}guez-M{\'e}ndez},
  journal={Analytica chimica acta},
  year={2010},
  volume={663 1},
  pages={91-7}
}
An electronic panel has been used to characterise the organoleptic characteristics of twenty-five extra virgin olive oils from varieties Hojiblanca, Picual and Arbequina, with different degree of bitterness. The method consists in the combination of three systems: electronic nose, electronic tongue and electronic eye. The Principal Component Analysis (PCA), where PC1, PC2 and PC3 explained 59% of the total variance between the samples, has demonstrated that the capability of discrimination of… CONTINUE READING

Citations

Publications citing this paper.
Showing 1-10 of 17 extracted citations

Similar Papers

Loading similar papers…