Comparison of flavour fingerprint, electronic nose and multivariate analysis for discrimination of extra virgin olive oils

Flavour is a special way to discriminate extra virgin olive oils (EVOOs) from other aroma plant oils. In this study, different ratios (5, 10, 15, 20, 30, 50, 70 and 100%) of peanut oil (PO), corn oil (CO) and sunflower seed oil (SO) were discriminated from raw EVOO using flavour fingerprint, electro...

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Detalles Bibliográficos
Autores principales: Zhou, Qi, Liu, Shaomin, Liu, Ye, Song, Huanlu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society 2019
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6458368/
https://www.ncbi.nlm.nih.gov/pubmed/31032057
http://dx.doi.org/10.1098/rsos.190002

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6458368/
https://www.ncbi.nlm.nih.gov/pubmed/31032057
http://dx.doi.org/10.1098/rsos.190002

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