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Instrumental technique evolution for olive oil sensory analysis

✍ Scribed by María Elena Escuderos; Marino Uceda; Sebastián Sánchez; Antonio Jiménez

Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
192 KB
Volume
109
Category
Article
ISSN
1438-7697

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✦ Synopsis

Abstract

At present, two systems have been usually used to identify olive oil aroma: the official panel test, according to the European Union Regulation [1], and the gas chromatographic method and its improvements. However, both types of techniques have two principal disadvantages: They need a long time for analysis and cannot be applied on‐line. Recently, there has been increasing interest in the development of a new device, the so‐called “electronic nose”. The aim of this work is to perform both a review of these techniques used for olive oil sensory analysis and their advantages and disadvantages.

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