Classification of olive oils according to sensory defects using a potentiometric electronic tongue

Silva, Lucas M.; Dias, L.G.; Rodrigues, Nuno; Veloso, Ana C.A.; Rebello, Ligia P.G.; Pereira, J.A.; Peres, António M.

http://hdl.handle.net/10198/20727

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Resumo(s)

Olive oils may be graded according to their overall physicochemical composition and sensorial attributes as: -extra-virgin olive oils (EVOOs); -virgin olive oils (VOOs); - lampante olive oils (LOOs). Olive oils are quite prone to frauds thus there are legal protection EU Commission regulations: - EU Commission Regulation, 1991; - EU Commission Regulation, 2011. Maximum levels are established for: - Chemical and physicochemical parameters (e.g., free acidity, peroxide value, UV extinction coefficients and alkyl esters content)i -Sensory attributes (presence/absence of organoleptic defects, fruity sensation and positive attribute).

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http://hdl.handle.net/10198/20727

Citação

Silva, Lucas M.; Dias, L.G.; Rodrigues, Nuno; Veloso, Ana C.A.; Rebello, Ligia P.G.; Pereira, J.A.; Peres, António M. (2017). Classification of olive oils according to sensory defects using a potentiometric electronic tongue. In XVIII Simposio Científico-Técnico de Expoliva 2017. Jaén