Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach

European Food Research and Technology

Volumn 243, Issue 4, 2017, Pages 597-607

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

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF LEÓN   (Spain)

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

^d POLYTECHNIC INSTITUTE OF COIMBRA   (Portugal)

^e UNIVERSITY OF MINHO   (Portugal)

Author keywords

Electronic tongue; Extra virgin olive oil; Linear discriminant analysis; Sensory attributes intensity perception; Simulated annealing algorithm

Indexed keywords

CLASSIFICATION (OF INFORMATION); DIGITAL STORAGE; DISCRIMINANT ANALYSIS; ELECTRONIC TONGUES; FOOD STORAGE; LOSSES; SENSORY ANALYSIS; SENSORY PERCEPTION; SIMULATED ANNEALING; STATISTICAL METHODS;

EXTRA VIRGIN OLIVE OIL; LEAVE-ONE-OUT CROSS VALIDATIONS; LINEAR DISCRIMINANT ANALYSIS; LINEAR DISCRIMINANT MODEL; PHYSICO-CHEMICAL QUALITY; SENSORY ATTRIBUTES; SIMULATED ANNEALING ALGORITHMS; VARIABLE SELECTION ALGORITHMS;

OLIVE OIL;

EID: 84986313898     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-016-2773-2     Document Type: Article

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