Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue |
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| Authors: | MS Cosio D Ballabio S Benedetti C Gigliotti |
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| Affiliation: | 1. Department of Food Science and Technologies, University of Milan, Via Celoria 2, 20133 Milan, Italy;2. Department of Biomedical Sciences and Biotechnologies, University of Brescia, Viale Europa 11, 25123 Brescia, Italy |
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| Abstract: | In the present work, the oxidation of extra virgin olive oils was considered at different storage periods and conditions. The oxidation is usually evaluated by applying an accelerated thermoxidation, while in this case real storage conditions were used. In order to study the differences of the storage situations, multivariate statistical analysis was applied on classical chemical determinations, electronic nose and electronic tongue responses. |
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| Keywords: | Extra virgin olive oil Oxidation Storage Electronic nose Electronic tongue LDA |
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