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Comparison of flavour fingerprint, electronic nose and multivariate analysis for discrimination of extra virgin olive

Qi Zhou1,2, Shaomin Liu1, Ye Liu1

  • 1Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China.

Royal Society Open Science
|April 30, 2019
PubMed

Keywords:
electronic noseextra virgin olive oilsflavour fingerprintmultivariate analysissolid-phase microextraction

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