The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils

Cv. Arbequina extra virgin olive oils (EVOO) were flavored with cinnamon, garlic, and rosemary and characterized. Although flavoring significantly affected the physicochemical quality parameters, all oils fulfilled the legal thresholds for EVOO classification. Flavoring increased (20 to 40%) the tot...

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Detalles Bibliográficos
Autores principales: Rodrigues, Nuno, Silva, Kevin, Veloso, Ana C. A., Pereira, José Alberto, Peres, António M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618962/
https://www.ncbi.nlm.nih.gov/pubmed/34829167
http://dx.doi.org/10.3390/foods10112886

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618962/
https://www.ncbi.nlm.nih.gov/pubmed/34829167
http://dx.doi.org/10.3390/foods10112886

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