E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives

E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives

Current legislation in Spain indicates that table olives must be free of off-odors and off-flavors and without symptoms of ongoing alteration or abnormal fermentations. In this regard, the International Olive Council (IOC) has developed a protocol for the sensory classification of table olives accor...

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Bibliographic Details
Main Authors: Ramiro Sánchez, Elísabet Martín-Tornero, Jesús Lozano, Emanuele Boselli, Patricia Arroyo, Félix Meléndez, Daniel Martín-Vertedor
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Molecules
Subjects:
sensory analysis
volatile compounds
defects
e-nose
table olives
Online Access:https://www.mdpi.com/1420-3049/26/17/5353

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https://www.mdpi.com/1420-3049/26/17/5353

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