An HS-GC‐IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

An HS-GC‐IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

Sensory evaluation, carried out by panel tests, is essential for quality classification of virgin olive oils (VOOs), but is time consuming and costly when many samples need to be assessed; sensory evaluation could be assisted by the application of screening methods. Rapid instrumental methods based...

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Bibliographic Details
Main Authors: Enrico Valli, Filippo Panni, Enrico Casadei, Sara Barbieri, Chiara Cevoli, Alessandra Bendini, Diego L. García-González, Tullia Gallina Toschi
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Foods
Subjects:
virgin olive oil
HS-GC‐IMS
volatile compounds
chemometric analysis
sensory analysis
Online Access:https://www.mdpi.com/2304-8158/9/5/657

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https://www.mdpi.com/2304-8158/9/5/657

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