Application of a lab-made electronic nose as a tool to assess extra virgin olive oil sensory category

Ferreiro, Nuno Manuel; Veloso, Ana C.A.; Rodrigues, Nuno; Pereira, José Alberto; Peres, António M.

http://hdl.handle.net/10198/34822

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Authors

Ferreiro, Nuno Manuel

Veloso, Ana C.A.

Rodrigues, Nuno

Pereira, José Alberto

Peres, António M.

Abstract(s)

Olive oils assessed by a sensory panel in a national contest and split according to the perceived intensity of the fruitness, green delicate, green medium and green.

Keywords

Azeite Azeitona

URI

http://hdl.handle.net/10198/34822

Citation

Ferreiro, Nuno Manuel; Veloso, Ana C.A.; Rodrigues, Nuno; Pereira, José Alberto; Peres, António M. (2024). Application of a lab-made electronic nose as a tool to assess extra virgin olive oil sensory category. In XVII Encontro Nacional Química dos Alimentos. Vila Real