Linking chemical parameters to sensory panel results through neural networks to distinguish olive oil quality

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 44, 2014, Pages 10661-10665

  Cancilla, John C ^a   Wang, Selina C ^b   Díaz Rodríguez, Pablo ^a   Matute, Gemma ^a   Cancilla, John D ^c   Flynn, Dan ^b   Torrecilla, José S ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c Cherrygate SL ^*  (Spain)

Author keywords

artificial neural networks; olive oil; quality control

Indexed keywords

OLIVE OIL; QUALITY CONTROL;

CHEMICAL PARAMETERS; OIL QUALITY; SENSORY PANELS;

NEURAL NETWORKS;

FATTY ACID; OLIVE OIL; PEROXIDE; VEGETABLE OIL;

ARTIFICIAL NEURAL NETWORK; CHEMISTRY; HUMAN; QUALITY CONTROL; TASTE;

FATTY ACIDS, NONESTERIFIED; HUMANS; NEURAL NETWORKS (COMPUTER); PEROXIDES; PLANT OILS; QUALITY CONTROL; TASTE;

EID: 84908609031     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf503482h     Document Type: Article

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