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

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...

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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:
extra virgin olive oils
solid-phase microextraction
flavour fingerprint
electronic nose
multivariate analysis
Online Access:https://royalsocietypublishing.org/doi/pdf/10.1098/rsos.190002

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