Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors

Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors

Extra virgin olive oil (EVOO) is the best vegetable oil worldwide but, at the same time, is one of the product victims of fraud in the agri-food sector, and the differences about quality within the extra-virgin olive oil category are often missed. Several scientific techniques were applied in order...

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Bibliographic Details
Main Authors: Roberto Mariotti, Estefanía Núñez-Carmona, Dario Genzardi, Saverio Pandolfi, Veronica Sberveglieri, Soraya Mousavi
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Sensors
Subjects:
virgin olive oil
aroma
volatile compounds
sensors
local olive cultivars
sensory analysis
Online Access:https://www.mdpi.com/1424-8220/22/19/7164

Internet

https://www.mdpi.com/1424-8220/22/19/7164

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