| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1185674 | Food Chemistry | 2011 | 6 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
María E. Escuderos, Sebastián Sánchez, Antonio Jiménez,