Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity
Guilherme Gobbi Teixeira, Luís G. Dias, Nuno Rodrigues, Ítala M.G. Marx, Ana C. A. Veloso, José Alberto Pereira, António M. Peres
Topics & Concepts
Electronic noseChemistryHexanalLinear discriminant analysisNonanalFood scienceOdorAcetic acidOlive oilChromatographyArtificial intelligenceOrganic chemistryComputer scienceAdvanced Chemical Sensor TechnologiesSpectroscopy and Chemometric AnalysesInsect Pheromone Research and Control