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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書誌詳細

主要な著者:	Beatriz Quintanilla-Casas, Marco Marin, Francesc Guardiola, Diego Luis García-González, Sara Barbieri, Alessandra Bendini, Tullia Gallina Toschi, Stefania Vichi, Alba Tres
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2020-10-01
シリーズ:	Foods
主題:	virgin olive oil sensory quality volatile compounds HS-SPME–GC–MS chemometrics panel test
オンライン･アクセス:	https://www.mdpi.com/2304-8158/9/10/1509
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