Thermo-oxidation in Arauco and Arbequina Extra-virgin Olive Oil. Changes in Odour using and Electronic Nose and SPME-GC-FID
Changes in odour of Arauco and Arbequina extra-virgin olive oil were monitored during frying by electronic nose and solid-phase microextraction–gas chromatography methodologies. Electronic nose data and volatile compounds were analyzed at intervals of 60 min (t60) during 180 min of frying (t180). Pr...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
IFSA Publishing, S.L.
2010-06-01
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| Series: | Sensors & Transducers |
| Subjects: | |
| Online Access: | http://www.sensorsportal.com/HTML/DIGEST/june_2010/P_636.pdf |