Perception of olive oils sensory defects using a potentiometric taste device

Talanta

Volumn 176, Issue , 2018, Pages 610-618

  Veloso, Ana C A ^a,b   Silva, Lucas M ^c,d   Rodrigues, Nuno ^c,e   Rebello, Ligia P G ^d   Dias, Luís G ^c,f   Pereira, José A ^c   Peres, António M ^c  

^a POLYTECHNIC INSTITUTE OF COIMBRA   (Portugal)

^b UNIVERSITY OF MINHO   (Portugal)

^c INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^d Center of Agroecology   (Brazil)

^e UNIVERSITY OF LEÓN   (Spain)

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

Author keywords

Chemometrics; Olive oil; Potentiometric electronic tongue; Sensory analysis; Sensory defects

Indexed keywords

DEFECTS; ELECTRONIC TONGUES; MULTIVARIANT ANALYSIS; OLIVE OIL; POTENTIOMETERS (ELECTRIC MEASURING INSTRUMENTS); QUALITY CONTROL; SENSORY PERCEPTION; SIMULATED ANNEALING;

CHEMOMETRICS; K FOLD CROSS VALIDATIONS; LINEAR DISCRIMINANT MODEL; MULTIVARIATE ANALYSIS OF VARIANCES; POTENTIOMETRIC ELECTRONIC TONGUE; PREDICTIVE PERFORMANCE; RELATIVE STANDARD DEVIATIONS; SIMULATED ANNEALING ALGORITHMS;

SENSORY ANALYSIS;

OLIVE OIL;

ELECTRONIC NOSE; HUMAN; POTENTIOMETRY; TASTE;

ELECTRONIC NOSE; HUMANS; OLIVE OIL; POTENTIOMETRY; TASTE; TASTE PERCEPTION;

EID: 85028578332     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2017.08.066     Document Type: Article

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