کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
741026 894213 2010 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Virgin olive oil sensory evaluation by an artificial olfactory system, based on Quartz Crystal Microbalance (QCM) sensors
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Virgin olive oil sensory evaluation by an artificial olfactory system, based on Quartz Crystal Microbalance (QCM) sensors
چکیده انگلیسی

The potential of an artificial olfactory system, constituted by an array of five Quartz Crystal Microbalance (QCM) sensors, to discriminate virgin olive oil samples based on their aromatic profiles was researched. Five gas chromatographic stationary phases (OV-17, OV-275, PEG, Span 80 and Vaseline) were employed as sensing films of QCM sensors. The steady state sensor responses measured by a statistical measurement system were used to evaluate the discrimination properties of the system 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 fast system for the differentiation of edible from lampante virgin olive oils.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Sensors and Actuators B: Chemical - Volume 147, Issue 1, 18 May 2010, Pages 159–164
نویسندگان
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