Simple and rapid instrumental characterization of sensory attributes of virgin olive oil based on the direct coupling headspace-mass spectrometry

Journal of Chromatography A

Volumn 1188, Issue 2, 2008, Pages 308-313

  López Feria, Silvia ^a   Cárdenas, Soledad ^a   García Mesa, José Antonio ^b   Valcárcel, Miguel ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Chemometric tools; Decision tree; Headspace mass spectrometry; Instrumental classification and quantification; Sensory attributes; Virgin olive oil

Indexed keywords

DECISION TREES; LEAST SQUARES APPROXIMATIONS; MASS SPECTROMETERS; REGRESSION ANALYSIS; SENSITIVITY ANALYSIS; SENSORY PERCEPTION;

CHEMOMETRIC TOOLS; HEADSPACE-MASS SPECTROMETRY; INSTRUMENTAL CLASSIFICATION AND QUANTIFICATION; SENSORY ATTRIBUTES; VIRGIN OLIVE OIL;

ESSENTIAL OILS;

OLIVE OIL;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL MODEL; CHEMOMETRICS; MASS SPECTROMETER; MASS SPECTROMETRY; PHYSICAL CHEMISTRY; PREDICTION; PRIORITY JOURNAL; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SENSITIVITY AND SPECIFICITY;

CALIBRATION; MASS SPECTROMETRY; PLANT OILS; PRINCIPAL COMPONENT ANALYSIS;

EID: 41549124057     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2008.02.046     Document Type: Article

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