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

Figure 3

Radar plot of the median intensities of gustatory-retronasal olive oil positive attributes (fruity, sweet, bitter, pungent, and green) perceived by a sensory panel before (control, t0 min – black circles) and after different cooking processes: oven (grey-black circles) and microwave (MW, grey circles) heating during different time periods (oven at 2000 W: 15 to 60 min, 140 to 165°C; and microwave at 1200 W: 1.5 to 10 min, 72 to 205°C). Significant statistical differences were evaluated using the Kruskal-Wallis nonparametric test followed by the Dunn’s test, if a difference was found, considering the intensity scales of the IOC guidelines [35, 36]. For each descriptor figure, median intensities with different small letters are different from a statistical point of view ( value ≤ 0.0344 for Dunn’s test).