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Classification of virgin olive oils from different olive varieties and geographical regions by electronic nose and detection of adulteration
(Izmir Institute of Technology, 2008)
Extra virgin olive oils produced from fresh and healthy olive fruits have a delicate and unique flavor that makes them highly appreciated by consumers. Their taste and aroma are closely related to volatile and non-volatile ...
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 ...