Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue

European Food Research and Technology

Volumn 242, Issue 2, 2016, Pages 259-270

  Dias, Luís G ^a,b   Rodrigues, Nuno ^a   Veloso, Ana C A ^c,d   Pereira, José A ^a   Peres, António M ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^c POLYTECHNIC INSTITUTE OF COIMBRA   (Portugal)

^d UNIVERSITY OF MINHO   (Portugal)

Author keywords

Linear multivariate methods; Potentiometric electronic tongue; Sensory analysis; Simulated annealing algorithm; Single cultivar extra virgin olive oil

Indexed keywords

DATA FUSION; DISCRIMINANT ANALYSIS; ELECTRONIC TONGUES; GRADING; OLIVE OIL; QUALITY CONTROL; SENSOR DATA FUSION; SIMULATED ANNEALING; STATISTICAL METHODS;

EXTRA VIRGIN OLIVE OIL; LEAVE-ONE-OUT CROSS VALIDATIONS; LINEAR DISCRIMINANT ANALYSIS; MONOVARIETAL EXTRA-VIRGIN OLIVE OIL; MULTIVARIATE METHODS; POTENTIOMETRIC ELECTRONIC TONGUE; SIMULATED ANNEALING ALGORITHMS; SPARSE PARTIAL LEAST SQUARES;

SENSORY ANALYSIS;

EID: 84954385521     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-015-2537-4     Document Type: Article

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