Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue

Food Chemistry

Volumn 160, Issue , 2014, Pages 321-329

  Dias, Luís G ^a   Fernandes, Andreia ^a   Veloso, Ana C A ^b,c   Machado, Adélio A S C ^d   Pereira, José A ^a   Peres, António M ^a,d  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b POLYTECHNIC INSTITUTE OF COIMBRA   (Portugal)

^c UNIVERSITY OF MINHO   (Portugal)

^d UNIVERSITY OF PORTO   (Portugal)

Author keywords

Extra virgin olive oil; Linear discriminant analysis; Potentiometric electronic tongue; Simulated annealing algorithm; Single olive cultivar

Indexed keywords

ELECTRONIC TONGUES; POTENTIOMETERS (ELECTRIC MEASURING INSTRUMENTS);

EXTRA VIRGIN OLIVE OIL; LINEAR DISCRIMINANT ANALYSIS; OLIVE CULTIVARS; POTENTIOMETRIC ELECTRONIC TONGUE; SIMULATED ANNEALING ALGORITHMS;

OLIVE OIL;

EXTRA VIRGIN OLIVE OIL; OLIVE OIL; UNCLASSIFIED DRUG; VEGETABLE OIL;

ALGORITHM; ARTICLE; ASTRINGENCY; BIOSENSOR; BITTER TASTE; CLASSIFICATION; CULTIVAR IDENTIFICATION; DISCRIMINANT ANALYSIS; ORGANOLEPTIC PROPERTY; POTENTIOMETRIC ELECTRONIC TONGUE; POTENTIOMETRY; PUNGENCY; SENSITIVITY ANALYSIS; CHEMISTRY; ELECTRICAL EQUIPMENT; OLIVE TREE; QUALITY CONTROL; SPAIN;

ELECTRICAL EQUIPMENT AND SUPPLIES; OLEA; PLANT OILS; QUALITY CONTROL; SPAIN;

EID: 84898880459     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.072     Document Type: Article

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