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...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	Beatriz Quintanilla-Casas, Marco Marin, Francesc Guardiola, Diego Luis García-González, Sara Barbieri, Alessandra Bendini, Tullia Gallina Toschi, Stefania Vichi, Alba Tres
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2020-10-01
سلاسل:	Foods
الموضوعات:	virgin olive oil sensory quality volatile compounds HS-SPME–GC–MS chemometrics panel test
الوصول للمادة أونلاين:	https://www.mdpi.com/2304-8158/9/10/1509
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!