Comparison of flavour fingerprint, electronic nose and multivariate analysis for discrimination of extra virgin olive oils

Flavour is a special way to discriminate extra virgin olive oils (EVOOs) from other aroma plant oils. In this study, different ratios (5, 10, 15, 20, 30, 50, 70 and 100%) of peanut oil (PO), corn oil (CO) and sunflower seed oil (SO) were discriminated from raw EVOO using flavour fingerprint, electro...

Full description

Bibliographic Details
Main Authors: Qi Zhou, Shaomin Liu, Ye Liu, Huanlu Song
Format: Article
Language:English
Published: The Royal Society 2019-03-01
Series:Royal Society Open Science
Subjects:
Online Access:https://royalsocietypublishing.org/doi/pdf/10.1098/rsos.190002