Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors

Food Chemistry

Volumn 136, Issue 3-4, 2013, Pages 1154-1159

  Escuderos, María E ^a   García, María ^b   Jiménez, Antonio ^a   Horrillo, María C ^b  

^a IFAPA CENTRO EL TORUÑO   (Spain)

^b Consejo Superior de Investigaciones Científicas   (Spain)

Author keywords

Metal oxide sensors (MOS); Off flavors; Sensory analysis; Tin dioxide semiconductor sensor; Virgin olive oil (VOO)

Indexed keywords

METAL OXIDE SENSORS; OFF-FLAVORS; SEMICONDUCTOR SENSORS; SENSORY ANALYSIS; VIRGIN OLIVE OIL;

PRINCIPAL COMPONENT ANALYSIS; TIN; VEGETABLE OILS;

SENSORS;

CHROMIUM; INDIUM; OLIVE OIL; TIN DERIVATIVE; TIN DIOXIDE; UNCLASSIFIED DRUG; VIRGIN OLIVE OIL;

ARTICLE; COST EFFECTIVENESS ANALYSIS; OLFACTORY SYSTEM; PRINCIPAL COMPONENT ANALYSIS; SENSOR; SENSORY EVALUATION; SENSORY SYSTEM; TIN DIOXIDE SENSOR;

BIOSENSING TECHNIQUES; FOOD CONTAMINATION; PLANT OILS;

EID: 84867809926     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.051     Document Type: Article

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