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Assessment of table olives' organoleptic defect intensities based on the potentiometric fingerprint recorded by an electronic tongue

  • Marx, Ítala M.G.; Rodrigues, Nuno; Dias, Luís G.; Veloso, Ana C.A.; Pereira, José A.; Drunkler, Deisy A.; Peres, António M.
  • Food and Bioprocess Technology, 10(7), 1310-1323, 2017

Publisher: Springer Nature


Table olives are prone to the appearance of sensory defects that decrease their quality and in some cases result in olives unsuitable for consumption. The evaluation of the type and intensity of the sensory negative attributes of table olives is recommended by the International Olive Council, although not being legally required for commercialization. However, the accomplishment of this task requires the training and implementation of sensory panels according to strict directives, turning out in a time-consuming and expensive procedure that involves a degree of subjectivity. In this work, an el ...

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ISI Web of Science® Citations: 1


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