Silva, Lucas M.Dias, L.G.Rodrigues, NunoVeloso, Ana C.A.Rebello, Ligia P.G.Pereira, J.A.Peres, António M.2020-02-272020-02-272017Silva, 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. Jaénhttp://hdl.handle.net/10198/20727Olive 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).engconference poster