Unmasking of olive oil adulteration via a multi-sensor platform

Sensors (Switzerland)

Volumn 15, Issue 9, 2015, Pages 21660-21672

  Santonico, Marco ^a   Grasso, Simone ^a   Genova, Francesco ^a   Zompanti, Alessandro ^a   Parente, Francesca Romana ^b   Pennazza, Giorgio ^a  

^a UNIVERSITY CAMPUS BIO MEDICO   (Italy)

^b UNIVERSITY OF L'AQUILA   (Italy)

Author keywords

Artificial sensorial system; BIONOTE (BIOsensor based multisensorial system for mimicking nose; tongue and eyes); Food quality control; Gas analysis; Liquid analysis; Olive oil adulteration; Olive oil authentication

Indexed keywords

BLENDING; CHEMICAL ANALYSIS; COMMERCE; GAS FUEL ANALYSIS; INTERNATIONAL TRADE; IONIZATION OF GASES; OILS AND FATS; QUALITY CONTROL; SENSOR ARRAYS;

BIONOTE (BIOSENSOR-BASED MULTISENSORIAL SYSTEM FOR MIMICKING NOSE; TONGUE AND EYES); FOOD QUALITY CONTROLS; LIQUID ANALYSIS; OLIVE OIL ADULTERATION; SENSORIAL SYSTEMS;

OLIVE OIL;

OLIVE OIL;

ANALYSIS; CHEMISTRY; DEVICES; DISCRIMINANT ANALYSIS; FOOD CONTAMINATION; GENETIC PROCEDURES; LEAST SQUARE ANALYSIS;

BIOSENSING TECHNIQUES; DISCRIMINANT ANALYSIS; FOOD CONTAMINATION; LEAST-SQUARES ANALYSIS; OLIVE OIL;

EID: 84940689202     PISSN: 14248220     EISSN: None     Source Type: Journal    
DOI: 10.3390/s150921660     Document Type: Article

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