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