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Analyzing the Organoleptic Quality of Commercial Extra Virgin Olive Oils: IOC Recognized Panel Tests vs. Electronic Nose

Virgin olive oil (VOO) classification into quality categories determines its labeling and market price. This procedure involves performing a series of chemical–physical analyses and, ultimately, a sensory analysis through the panel test. This work explores the analysis of VOOs quality with an electr...

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Detalles Bibliográficos
Autores principales:	Chacón, Irene, Roales, Javier, Lopes-Costa, Tânia, Pedrosa, José M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141220/ https://www.ncbi.nlm.nih.gov/pubmed/35627047 http://dx.doi.org/10.3390/foods11101477

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