A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

Computers and Electronics in Agriculture

Volumn 144, Issue , 2018, Pages 222-231

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

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITÉ DE CARTHAGE   (Tunisia)

^c UNIVERSITY OF LEÓN   (Spain)

^d POLYTECHNIC INSTITUTE OF COIMBRA   (Portugal)

^e UNIVERSITY OF MINHO   (Portugal)

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

Author keywords

Adulteration detection; Chemometrics; Electronic tongue; Olive oil; Physicochemical analysis; Sensory analysis

Indexed keywords

DISCRIMINANT ANALYSIS; ELECTROCHEMICAL SENSORS; ELECTRONIC TONGUES; HEURISTIC ALGORITHMS; OILS AND FATS; SENSORY ANALYSIS; SIMULATED ANNEALING;

CHEMOMETRICS; EXTRA VIRGIN OLIVE OIL; K FOLD CROSS VALIDATIONS; LINEAR DISCRIMINANT ANALYSIS; META HEURISTIC ALGORITHM; PHYSICO-CHEMICAL ANALYSIS; POLYMERIC SENSOR MEMBRANES; SIGNIFICANCE LEVELS;

OLIVE OIL;

ALGORITHM; DATA SET; DETECTION METHOD; DISCRIMINANT ANALYSIS; ESSENTIAL OIL; LIPID; MEMBRANE; MODEL VALIDATION; PHYSICOCHEMICAL PROPERTY; SENSOR; SIMULATED ANNEALING;

EID: 85037995231     PISSN: 01681699     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.compag.2017.12.016     Document Type: Article

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