Volatile-Olfactory Profiles of <i>cv.</i> Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose

<div>PCA (biplot) distinction of <i>cv.</i> Arbequina olive oils extracted without (control, •) or with the addition of olive leaves (1%, w/w) from <i>cv.</i> Arbequina (▲) or <i>cv.</i> Santulhana (■): (a) differentiation of <i>cv.</i> Arbequina oils based on olfactory sensations and (b) differentiation of <i>cv.</i> Arbequina oils based on volatile profile.</div>

Journal of Chemistry

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Figure 1

Figure 1: Volatile-Olfactory Profiles of <i>cv.</i> Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose 

Figure 1 | Volatile-Olfactory Profiles of cv. Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose 