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Instrumental technique evolution for olive oil sensory analysis
Author(s) -
Escuderos María Elena,
Uceda Marino,
Sánchez Sebastián,
Jiménez Antonio
Publication year - 2007
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200600239
Subject(s) - electronic nose , olive oil , european union , sensory analysis , sensory system , aroma , biochemical engineering , computer science , process engineering , artificial intelligence , food science , chemistry , biology , engineering , business , neuroscience , economic policy
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.