期刊
FOOD CHEMISTRY
卷 136, 期 3-4, 页码 1154-1159出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.09.051
关键词
Virgin olive oil (VOO); Sensory analysis; Tin dioxide semiconductor sensor; Metal oxide sensors (MOS); Off-flavors
资金
- 'Instituto Nacional de Investigacion Agraria' (Spanish Ministry of Science and Technology) [RTA 04-128]
An array of semiconductor sensors has been developed to discriminate virgin olive oil samples based on their organoleptic characteristics. The multisensor, developed at laboratory, is composed by 14 sensing elements of tin dioxide thin layers (doped with Cr and In, and undoped) deposited by the reactive sputtering technique. The sensors are stable and show good repeatability. Off-flavors and extra-virgin olive oil samples, taken at the outlet of the vertical centrifuge of a small experimental olive oil mill and sensory evaluated, have been used. A good discrimination of edible (extra-virgin and virgin) from non-edible (lampante) olive oils has been obtained through the statistical method of principal component analysis (PCA). (C) 2012 Elsevier Ltd. All rights reserved.
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