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Perception of olive oils sensory defects using a potentiometric taste device

  • Veloso, Ana C.A.; Silva, Lucas M.; Rodrigues, Nuno; Rebello, Ligia P.G.; Dias, Luís G.; Pereira, José A.; Peres, António M.
  • Talanta, 176, 610-618, 2018

Publisher: Elsevier


The capability of perceiving olive oils sensory defects and intensities plays a key role on olive oils quality grade classification since olive oils can only be classified as extra-virgin if no defect can be perceived by a human trained sensory panel. Otherwise, olive oils may be classified as virgin or lampante depending on the median intensity of the defect predominantly perceived and on the physicochemical levels. However, sensory analysis is time-consuming and requires an official sensory panel, which can only evaluate a low number of samples per day. In this work, the potential use of an ...

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ISI Web of Science® Citations: 3


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