Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection

Electroanalysis

Volumn 28, Issue 9, 2016, Pages 2196-2204

  Morozova, Ksenia ^a   Aprea, Eugenio ^b   Cantini, Claudio ^c   Migliorini, Marzia ^d   Gasperi, Flavia ^b   Scampicchio, Matteo ^a  

^a FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

^b RESEARCH AND INNOVATION CENTRE   (Italy)

^c CNR IVALSA   (Italy)

^d Laboratorio Chimico Merceologico Via Orcagna   (Italy)

Author keywords

amperometric detection; amperometry; bitterness; electrochemical sensors; electrode passivation; extra virgin olive oil; flavonoids; food; total phenols

Indexed keywords

ELECTROCHEMICAL SENSORS; EXTRACTION; LEAST SQUARES APPROXIMATIONS; OLIVE OIL; PASSIVATION; PHENOLS;

AMPEROMETRIC DETECTION; AMPEROMETRY; BITTERNESS; ELECTRODE PASSIVATION; EXTRA-VIRGIN OLIVE OIL; FLAVONOID; FLOW-INJECTION SYSTEM; OIL SAMPLES; OLEUROPEIN; TOTAL PHENOLS;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

EID: 84985998609     PISSN: 10400397     EISSN: 15214109     Source Type: Journal    
DOI: 10.1002/elan.201600067     Document Type: Article

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