Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles

Food Research International

Volumn 54, Issue 2, 2013, Pages 1488-1498

  Haddi, Z ^a,b   Alami, H ^a   El Bari, N ^a   Tounsi, M ^c   Barhoumi, H ^c   Maaref, A ^c   Jaffrezic Renault, N ^b   Bouchikhi, B ^a  

^a MOULAY ISMAIL UNIVERSITY   (Morocco)

^b UNIVERSITÉ LYON 1   (France)

^c FACULTÉ DES SCIENCES DE MONASTIR   (Tunisia)

Author keywords

Data fusion; Electronic nose; Electronic tongue; Low level of abstraction; Moroccan virgin olive oils; Variable selection

Indexed keywords

CLASSIFICATION RESULTS; DATA FUSION TECHNIQUE; ELECTRONIC NOSE; LOW-COST ELECTRONICS; LOW-LEVEL OF ABSTRACTION; SUPPORT VECTOR MACHINE (SVMS); VARIABLE SELECTION; VIRGIN OLIVE OIL;

ABSTRACTING; DATA FUSION; ELECTRONIC TONGUES; OLIVE OIL; PRINCIPAL COMPONENT ANALYSIS; SENSORS; SUPPORT VECTOR MACHINES;

CLUSTER ANALYSIS;

EID: 84887009940     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.09.036     Document Type: Article

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