Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness

Author:

Apetrei C.,Apetrei I.M.,Villanueva S.,de Saja J.A.,Gutierrez-Rosales F.,Rodriguez-Mendez M.L.

Funder

CICYT

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference32 articles.

1. http://www.internationaloliveoil.org.

2. International Olive oil Council (IOOC), COI/T.20/Document 15/Rev. 1, Organoleptic Assessment of Olive Oil, Resolution RES-3/75-IV/96, 20 November.

3. EC: Regulation No. 1989/2003, Off. J. Eur. Communities 13.11.2003, L 295, p. 57.

4. Electronic Nose:  Current Status and Future Trends

5. Sensor arrays for liquid sensing – electronic tongue systems

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