Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics

The commercial category of virgin olive oil is currently assigned on the basis of chemical-physical and sensory parameters following official methods. Considering the limited number of samples that can be analysed daily by a sensory panel, an instrumental screening tool could be supportive by reduci...

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Detalles Bibliográficos
Autores principales: Quintanilla-Casas, Beatriz, Marin, Marco, Guardiola, Francesc, García-González, Diego Luis, Barbieri, Sara, Bendini, Alessandra, Gallina Toschi, Tullia, Vichi, Stefania, Tres, Alba
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7593957/
https://www.ncbi.nlm.nih.gov/pubmed/33096623
http://dx.doi.org/10.3390/foods9101509

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7593957/
https://www.ncbi.nlm.nih.gov/pubmed/33096623
http://dx.doi.org/10.3390/foods9101509

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