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Array of sensors based on conducting polymers for the quality control of the aroma of the virgin olive oil

✍ Scribed by A. Guadarrama; M.L. Rodrı́guez-Méndez; J.A. de Saja; J.L. Rı́os; J.M. Olı́as

Book ID
108469241
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
231 KB
Volume
69
Category
Article
ISSN
0925-4005

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Changes have been demonstrated in the concentration of those volatile compounds responsible for green sensory notes in virgin olive oils obtained from four different varieties at three stages of ripeness. The information corresponding to each volatile compound for each stage of ripeness, after fuzzy