کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1185674 | 963412 | 2011 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Quartz Crystal Microbalance (QCM) sensor arrays selection for olive oil sensory evaluation
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Quartz Crystal Microbalance (QCM) sensor arrays selection for olive oil sensory evaluation Quartz Crystal Microbalance (QCM) sensor arrays selection for olive oil sensory evaluation](/preview/png/1185674.png)
چکیده انگلیسی
The potential of eight Quartz Crystal Microbalance (QCM) sensor arrays to differentiate the quality of olive oil samples, based on their aromatic profiles, were investigated. Five gas chromatographic stationary phases (OV-17, OV-275, PEG, Span 80 and Vaseline) were used as sensing films of QCM sensors. The steady state sensor responses measured by a static measurement system were used to evaluate the discrimination properties of each array by Principal Component Analysis (PCA) method. The results of this study provide promising perspectives for the use of a low-cost, easy to use and rapid system for differentiation of virgin and extra virgin olive oils from lampante ones.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 124, Issue 3, 1 February 2011, Pages 857–862
Journal: Food Chemistry - Volume 124, Issue 3, 1 February 2011, Pages 857–862
نویسندگان
María E. Escuderos, Sebastián Sánchez, Antonio Jiménez,