[PDF] Top 20 Sensory intensity assessment of olive oils using an electronic tongue
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Sensory intensity assessment of olive oils using an electronic tongue
... compared using the Tukey’s multi- ple comparison ...capability of the E-tongue to correctly classify EVOO according to the intensity sensory perception, as intense, medium and/or light ... See full document
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Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue
... degradation of phenolic compounds due to the thermal sterilization treatments applied ( Pérez-Nevado et ...the sensory level, contributing to changes in the intensity of positive sen- sory ... See full document
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Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils
... fruity intensity degrees) ( Apetrei et ...negative sensory attri- butes of olive oils ...index of EVOO as well as to quantify the contents of total phenols and phenolic ... See full document
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Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue
... the olive cultivar ...ever an electrochemical approach is applied to the analysis of PT mono- varietal ...selected using a simulated annealing (SA) algorithm, which is a meta-heuristic ... See full document
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Discrimination of olive oil by cultivar, geographical origin and quality using potentiometric electronic tongue fingerprints
... flavor of olive oil produced from olives piled or that suf- fered advance anaerobic ...flavor of olive oil obtained from olives contaminated with fungi and yeasts due to the humid con- ditions ... See full document
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Sensory classification of table olives using an electronic tongue: analysis of aqueous pastes and brines
... to olive sizes ...median intensity of the defect predominant perceived (DPP) by a trained sensory panel during the analysis of both olives and brine solutions (extra, first choice, ... See full document
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Perception of olive oils sensory defects using a potentiometric taste device
... analysis of variance (2-way MANOVA) was applied to evaluate the possible e ffects of the analysis day and/or type of sensory defect perceived in the olive oils, considering ... See full document
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Research Article Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue
... risk of including redundant sensors’ information, which may increase the noise ...evaluated using the leave-one-out cross-validation (LOO-CV) and the repeated 𝐾-fold cross-validation (repeated 𝐾-fold-CV) ... See full document
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Assessment of Table Olives’ Organoleptic Defect Intensities Based on the Potentiometric Fingerprint Recorded by an Electronic Tongue
... a sensory panel (DPP equal to 1, for all negative attributes ...type of highly appreciated food product, the sensory assess- ment of the intensity of organoleptic negative ... See full document
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Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints
... fingerprint of table olives, more concretely, aqueous olive pastes and respective brines solutions, recorded by an E-tongue were analyzed using chemometric methods, aiming to quantify ... See full document
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Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue
... tentiometric electronic tongue, coupled with linear discriminant ana- lysis or multiple linear regression models together with the simulated annealing algorithm, could be accurately used to monitor the ... See full document
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Sugars quantification using an electronic tongue: multivariate calibration with a genetic algorithm for sensor selection
... the assessment of their impact on the human health and their physiological effects, allowing to be\er understand their rela:on with sensory a\ributes and ac:ng on quality control and authen:city ... See full document
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Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
... level of gustatory-retronasal attributes ...the oils from ...persistent olive oils whilst ...that olive oil persistence was in fluenced by ...importance of performing ... See full document
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Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue
... single-cultivar olive oils when a low-level data fusion approach was adopted, merging E-tongue and human sensory ...nation of olive oil samples from eight monovarietal EVOOs (100 ... See full document
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Evaluation of extra-virgin olive oils shelf life using an electronic tongue: chemometric approach
... fresh olive oil, and then 8 bottles each 3 months, 4 of them stored at dark and the other 4 exposed to natural/artificial light, simulating the usual storage at supermarket ...sample of 10 g ... See full document
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Olive Oil Quality and Sensory Changes During House-Use Simulation and Temporal Assessment Using an Electronic Tongue
... bottled olive oil after each domestic withdrawal. The use of potentiometric multisensor devices coupled with chemo- metric tools was previously ...attributes of olive oils, and, in some ... See full document
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Application of an electronic tongue as a single-run tool for olive oils’ physicochemical and sensory simultaneous assessment
... the olive oil commercialization from the consumer's perspective, although not regarded as an official quality ...the olive oil colour through the determination of the L*, a* and b* values, ... See full document
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Unmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue-Chemometric Tool
... development of practical, fast, and accurate strate- gies that could be used to discriminate flavored from unflavored olive oils, of different quality grades, is of utmost relevance and ... See full document
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Qualitative evaluation of Tunisian olive oils using an electronic tongue and chemometric tools: a prospective study
... University of Minho, Braga, Portugal; 8: REQUIMTE-LAQV, ESA, Instituto Politécnico de Bragança, Bragança, Portugal; 9: LSRE-LCM, ESA, Instituto Politécnico de Bragança, Bragança, Portugal ... See full document
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Tunisian olive oils geographical origin discrimination using the potentiometric fingerprints recorded by an electronic tongue
... Association of Chemistry and the Environment 7 Awards & Scholarships 8 Prince Sultan Bin Abdulaziz International Prize for Water 9 Special Issue 11 Plenary Speakers 12 Keynote Speakers 14 Scientific Program 16 ... See full document
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