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

<div>E-tongue potentiometric mean signal profiles recorded during the analysis of hydroethanolic unheated (Control) and heated olive oils in an oven (2000 W) during 15, 30, or 60 min (Oven_15 min, Oven_30 min, and Oven_60 min) or in a microwave (1200 W) during 1.5, 3, 5, or 10 min (MW_1.5 min, MW_3 min, MW_5 min, and MW_10 min).</div>

Journal of Food Quality

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Figure 4

Figure 4: Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue 

Figure 4 | Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue 