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Type: 
Book
Description: 
The detection of aroma volatile compounds emitted by extra virgin olive oils (EVOOs) is of key importance in the quality control of this product. Physical–chemical techniques (GC, GC/MS, HPLC) and sensory analysis (panel test) are the classical methods used for this purpose, but they are expensive, time consuming, and do not allow on-line measurements.This work shows the performance of an electronic nose, based on pure and doped SnO2 sol–gel thin films, used to analyze different "single-cultivar" extra-virgine olive oil samples.
Publisher: 
Publication date: 
1 Jan 2008
Authors: 

M Zuppa, AM Taurino, C Distante, S Capone, L Francioso, D Presicce, P Siciliano

Biblio References: 
Pages: 379-383
Origin: 
Sensors And Microsystems