UNIDEF   23986
UNIDAD DE INVESTIGACION Y DESARROLLO ESTRATEGICO PARA LA DEFENSA
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
Odour Profile of Different Varieties of Extra-Virgin Olive Oil During Deep Frying Using an Electronic Nose and SPME-GC-FID
Autor/es:
MESSINA V; BIOLATTO A; A.M. SANCHO; A.M. DESCALZO; GRIGIONI G; NOEMI WALSOE DE RECA
Lugar:
New York
Reunión:
Congreso; ISOEN 2011 - International Symposium on Olfaction and Electronic Nose.; 2011
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