Thermo-oxidation in Arauco and Arbequina Extra-virgin Olive Oil. Changes in Odour using and Electronic Nose and SPME-GC-FID

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...

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Bibliographic Details
Main Authors:	Valeria Messina, Andrea Biolatto, Adriana Descalzo, Ana Sancho, Noemí E. Walsöe de Reca
Format:	Article
Language:	English
Published:	IFSA Publishing, S.L. 2010-06-01
Series:	Sensors & Transducers
Subjects:	Electronic nose extra-virgin olive oil solid-phase microextraction–gas chromatography volatile compounds.
Online Access:	http://www.sensorsportal.com/HTML/DIGEST/june_2010/P_636.pdf

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