UNIDEF 23986
UNIDAD DE INVESTIGACION Y DESARROLLO ESTRATEGICO PARA LA DEFENSA
Unidad Ejecutora - UE
artículos
Título:
Odour profile of different varieties of extra-virgen olive oil during deep frying using an electronic nose and SPME-GC-FID
Autor/es:
: MESSINA, V.; BIOLATTO, A.; SANCHO, A.; GRIGIONI, G.; WALSOE DE RECA, N.
Revista:
AMERICAN INSTITUTE OF PHYSICS
Editorial:
American Institute of Physics
Referencias:
Año: 2011 vol. 1362 p. 228 - 239
Resumen:
The aim of the performed work was to evaluate with an electronic nose changes in odour profile of Arauco and Arbequina varieties of extra-virgin olive oil during deep-frying. Changes in odour were analyzed using an electronic nose composed of 16 sensors. Volatile compounds were analyzed by SPME-GC-FID. Principal Component Analysis was applied for electronic results. Arauco variety showed the highest response for sensors. Statistic analysis for volatile compounds indicated a significant (P
