Now showing items 1-5 of 5
Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils
The potentials of Fourier transform (FT) near- (NIR) and mid-infrared (IR) spectroscopy, and electronic nose (e-nose) on varietal classification of Turkish olive oils were demonstrated. A total of 63 samples were analyzed, ...
Classification of Turkish extra virgin olive oils by a SAW detector electronic nose
An electronic nose (e-nose), in combination with chemometrics, has been used to classify the cultivar, harvest year, and geographical origin of economically important Turkish extra virgin olive oils. The aroma fingerprints ...
Chemometric studies on zNose™ and machine vision technologies for discrimination of commercial extra virgin olive oils
The aim of this study was to classify Turkish commercial extra virgin olive oil (EVOO) samples according to geographical origins by using surface acoustic wave sensing electronic nose (zNose™) and machine vision system ...
Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics
A total of eighteen natural and roasted hazelnut varieties (amongst which only Tombul variety is classified as prime quality), grown in the Giresun province of Turkey, were compared for their differences in descriptive ...
Chemometric analysis of chemo-optical data for the assessment of olive oil blended with hazelnut oil
The main objective of this study was to determine different hazelnut oil concentrations in extra virgin olive oil (EV00) belonging to different geographical regions inside Turkey using the combination of a SAW sensor based ...