Prediction of olive oil sensory descriptors using instrumental data fusion and partial least squares (PLS) regression

Author:

Borràs Eva,Ferré Joan,Boqué Ricard,Mestres Montserrat,Aceña Laura,Calvo Angels,Busto Olga

Funder

Ministry of Science and Technology

Publisher

Elsevier BV

Subject

Analytical Chemistry

Reference29 articles.

1. European Commission, Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, Off. J. Eur. Union, 69, 1991, pp. 1–83.

2. Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure;Servili;Inflammopharmacology,2009

3. International Olive Council, COI/T.20/Doc, No 15/Rev, 6 - Sensory analysis of olive oil. Method for the organoleptic assessment of virgin olive oil, COI, 2013.

4. In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization;Tena;J. Agric. Food Chem.,2015

5. Virgin olive oil sensory evaluation by an artificial olfactory system, based on Quartz Crystal Microbalance (QCM) sensors;Escuderos;Sens. Actuators B Chem.,2010

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