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

<div>Classification performance (original grouped data) of the E-tongue-LDA-SA model (28 selected sensors): discrimination of olive oils according to the heat-induced cooking process (group 1: unheated olive oil plus oven heating for 15 to 60 min and microwave heating for 1.5 to 3 min; group 2: microwave heating for 5 min; and group 3: microwave heating for 10 min).</div>

Journal of Food Quality

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Figure 6

Figure 6: Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue 

Figure 6 | Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue 