Detection of rancid defect in virgin olive oil by the electronic nose

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 3, 2000, Pages 853-860

  Aparicio, Ramón ^a   Rocha, Silvia M ^b   Delgadillo, Ivonne ^b   Morales, Maria Teresa ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Electronic nose; Rancidity; Sensory evaluation; Virgin olive oil; Volatiles

Indexed keywords

EDIBLE OIL; OLIVE OIL; VEGETABLE OIL; VOLATILE AGENT;

ARTICLE; CHEMICAL COMPOSITION; CHROMATOGRAPHY; ELECTRONICS; FOOD ANALYSIS; FOOD PRESERVATION; FOOD SPOILAGE; HUMAN; MATHEMATICAL ANALYSIS; ODOR; OLFACTOMETRY; PERCEPTIVE THRESHOLD; SENSOR; STANDARD; VOLATILIZATION;

DIETARY FATS, UNSATURATED; ELECTRONICS; FOOD PRESERVATION; HUMANS; ODORS; PLANT OILS; REFERENCE STANDARDS; VOLATILIZATION;

EID: 0034031574     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9814087     Document Type: Article

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