Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue

<div>Total phenolic contents (mean value ± standard deviation) of olive oils according to the cooking process applied: control (no heat-induced, 20°C); microwave heating (from 1.5 to 10 min, corresponding to 72 to 205°C); and electrical conventional oven (15 to 60 min, leading to 140 to 165°C). Different small letters mean statistical significant differences, at a 5% significance level.</div>

Journal of Food Quality

fig2

Figure 2

Figure 2: Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue 

Figure 2 | Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue 