E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life

Individual odor hedonic perception is coded in temporal joint network activity

(2021) Paul Ruser et al.   NEUROIMAGE

Wearable Sensors for Assessing the Role of Olfactory Training on the Autonomic Response to Olfactory Stimulation

(2021) Alessandro Tonacci et al.   SENSORS

Flavor Chemistry of Virgin Olive Oil: An Overview

(2021) Alessandro Genovese et al.   Applied Sciences-Basel

Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

(2021) Paula Garcia-Oliveira et al.   Antioxidants

Prediction of Fruity Aroma Intensity and Defect Presence in Virgin Olive Oil Using an Electronic Nose

(2021) Pablo Cano Marchal et al.   SENSORS

Olfactory Perception in Relation to the Physicochemical Odor Space

(2021) Antonie Louise Bierling et al.   Brain Sciences

Classification of olive fruits and oils based on their fatty acid ethyl esters content using electronic nose technology

(2021) Diego M. Martínez Gila et al.   Journal of Food Measurement and Characterization

Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification

(2021) Arantzazu Valdés García et al.   Foods

Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System

(2020) Lorenzo Flori et al.   Nutrients

Visualization of volatomic profiles for early detection of fungal infection on storage Jasmine brown rice using electronic nose coupled with chemometrics

(2020) Asada Jiarpinijnun et al.   MEASUREMENT

First Application of Ozone Postharvest Fumigation to Remove Smoke Taint from Grapes

(2020) A. Antolini et al.   OZONE-SCIENCE & ENGINEERING

A Multisensor Data Fusion Approach for Predicting Consumer Acceptance of Food Products

(2020) Víctor M. Álvarez-Pato et al.   Foods

Smelling our appetite? The influence of food odors on congruent appetite, food preferences and intake

(2020) Paulina Morquecho-Campos et al.   FOOD QUALITY AND PREFERENCE

Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review

(2020) Isabella Taglieri et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Historical Evolution and Food Control Achievements of Near Infrared Spectroscopy, Electronic Nose, and Electronic Tongue—Critical Overview

(2020) Balkis Aouadi et al.   SENSORS

Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics

(2020) Beatriz Quintanilla-Casas et al.   Foods

The influence of stimulus concentration and odor intensity on relaxing and stimulating perceived properties of odors

(2020) Alessia Baccarani et al.   FOOD QUALITY AND PREFERENCE

Comparison of flavour fingerprint, electronic nose and multivariate analysis for discrimination of extra virgin olive oils

(2019) Qi Zhou et al.   Royal Society Open Science

Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future

(2019) Lanfranco Conte et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Discrimination of Two Cultivars of Alpinia Officinarum Hance Using an Electronic Nose and Gas Chromatography-Mass Spectrometry Coupled with Chemometrics

(2019) Qin Long et al.   SENSORS

Is It Possible to Predict the Odor of a Molecule on the Basis of its Structure?

(2019) Manon Genva et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features

(2019) Chiara Sanmartin et al.   MOLECULES

A critical review on analytical techniques to detect adulteration of extra virgin olive oil

(2019) Maninder Meenu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparative Evaluation of the Autonomic Response to Cognitive and Sensory Stimulations through Wearable Sensors

(2019) Alessandro Tonacci et al.   SENSORS

The Nutraceutical Value of Olive Oil and Its Bioactive Constituents on the Cardiovascular System. Focusing on Main Strategies to Slow Down Its Quality Decay during Production and Storage

(2019) Lorenzo et al.   Nutrients

Wearable Sensors to Characterize the Autonomic Nervous System Correlates of Food-Like Odors Perception: A Pilot Study

(2019) Alessandro Tonacci et al.   Electronics

Fundamental principles of the olfactory code

(2018) Veit Grabe et al.   BIOSYSTEMS

PRELIMINARY RESULTS ABOUT THE USE OF ARGON AND CARBON DIOXIDE IN THE EXTRA VIRGIN OLIVE OIL (EVOO) STORAGE TO EXTEND OIL SHELF LIFE: CHEMICAL AND SENSORIAL POINT OF VIEW

(2018) Chiara Sanmartin et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

An Electronic Nose for Royal Delicious Apple Quality Assessment – A Tri-layer Approach

(2018) Madeshwari Ezhilan et al.   FOOD RESEARCH INTERNATIONAL

Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose

(2018) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Shelf Life of Extra Virgin Olive Oil and Its Prediction Models

(2018) Xueqi Li et al.   JOURNAL OF FOOD QUALITY

On the Temporal Stability of Analyte Recognition with an E-Nose Based on a Metal Oxide Sensor Array in Practical Applications

(2018) Ilia Kiselev et al.   SENSORS

E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach

(2018) Susanna Buratti et al.   TALANTA

Design of experiments and regression modelling in food flavour and sensory analysis: A review

(2018) Peigen Yu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices

(2018) Scheling Wibowo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Volatile aroma components and MS-based electronic nose profiles of dogfruit ( Pithecellobium jiringa ) and stink bean ( Parkia speciosa )

(2018) Yonathan Asikin et al.   Journal of Advanced Research

Molecular Basis of Mammalian Odor Discrimination: A Status Report

(2018) Eric Block   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients

(2018) Roberta Ascrizzi et al.   MOLECULES

Rapid detection and classification of citrus fruits infestation by Bactrocera dorsalis (Hendel) based on electronic nose

(2018) Tao Wen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Discrimination of fresh-cut broccoli freshness by volatiles using electronic nose and gas chromatography-mass spectrometry

(2018) Hui-zhi Chen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

(2018) Natalie Gerhardt et al.   FOOD CHEMISTRY

Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

(2017) JianCai Zhu et al.   FOOD CHEMISTRY

A primary study on forecasting the days before decay of peach fruit using near-infrared spectroscopy and electronic nose techniques

(2017) Lingxia Huang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Olfactory perception of chemically diverse molecules

(2016) Andreas Keller et al.   BMC NEUROSCIENCE

A novel method for qualitative analysis of edible oil oxidation using an electronic nose

(2016) Lirong Xu et al.   FOOD CHEMISTRY

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

(2016) Dora Melucci et al.   FOOD CHEMISTRY

Solid carbon dioxide to promote the extraction of extra-virgin olive oil

(2016) A. Zinnai et al.   GRASAS Y ACEITES

Quality Detection of Litchi Stored in Different Environments Using an Electronic Nose

(2016) Sai Xu et al.   SENSORS

Electronic noses and tongues to assess food authenticity and adulteration

(2016) Miguel Peris et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of shelf conditions on the phenolic fraction and oxidation indices of monovarietal extra virgin olive oil from cv. ‘Taggiasca’

(2015) B. Lanza et al.   ACTA ALIMENTARIA

Classification of garlic cultivars using an electronic nose

(2015) Suchin Trirongjitmoah et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Shelf-life Assessment of Food Undergoing Oxidation–A Review

(2015) Sonia Calligaris et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Validation of SPME–GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects

(2015) I. Romero et al.   TALANTA

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

(2013) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

Studies on the chemical and flavor qualities of white pepper (Piper nigrum L.) derived from five new genotypes

(2013) Hong Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Expert system based on computer vision to estimate the content of impurities in olive oil samples

(2013) P. Cano Marchal et al.   JOURNAL OF FOOD ENGINEERING

Fuzzy logic (similarity analysis) approach for sensory evaluation of chhana podo

(2013) S. Mukhopadhyay et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding smell—The olfactory stimulus problem

(2013) Benjamin Auffarth   NEUROSCIENCE AND BIOBEHAVIORAL REVIEWS

Odorant Metabolism Catalyzed by Olfactory Mucosal Enzymes Influences Peripheral Olfactory Responses in Rats

(2013) Nicolas Thiebaud et al.   PLoS One

Sensory shelf-life estimation: A review of current methodological approaches

(2012) Ana Giménez et al.   FOOD RESEARCH INTERNATIONAL

Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage

(2012) José Manuel Lorenzo et al.   MEAT SCIENCE

Enhancement of Retronasal Odors by Taste

(2011) B. G. Green et al.   CHEMICAL SENSES

Discrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic nose

(2011) Teresa García-Martínez et al.   FOOD CHEMISTRY

A Large-Scale Analysis of Odor Coding in the Olfactory Epithelium

(2011) K. Nara et al.   JOURNAL OF NEUROSCIENCE

The behavioural immune system and the psychology of human sociality

(2011) M. Schaller   PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES

Olfactory system and emotion: Common substrates

(2011) Y. Soudry et al.   European Annals of Otorhinolaryngology-Head and Neck Diseases

Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness

(2010) C. Apetrei et al.   ANALYTICA CHIMICA ACTA

Electronic nose to study postharvest dehydration of wine grapes

(2010) Marco Santonico et al.   FOOD CHEMISTRY

Enzymatic Conversion of Odorants in Nasal Mucus Affects Olfactory Glomerular Activation Patterns and Odor Perception

(2010) A. Nagashima et al.   JOURNAL OF NEUROSCIENCE

Shelf life evaluation of fresh-cut pineapple by using an electronic nose

(2010) Luisa Torri et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Virgin olive oil sensory evaluation by an artificial olfactory system, based on Quartz Crystal Microbalance (QCM) sensors

(2010) María E. Escuderos et al.   SENSORS AND ACTUATORS B-CHEMICAL

Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results

(2010) M.J. Lerma-García et al.   SENSORS AND ACTUATORS B-CHEMICAL

Human olfaction: a constant state of change-blindness

(2010) Lee Sela et al.   EXPERIMENTAL BRAIN RESEARCH

Geographical origin of Sauvignon Blanc wines predicted by mass spectrometry and metal oxide based electronic nose

(2009) Amalia Z. Berna et al.   ANALYTICA CHIMICA ACTA

Classification of Tempranillo wines according to geographic origin: Combination of mass spectrometry based electronic nose and chemometrics

(2009) Wies Cynkar et al.   ANALYTICA CHIMICA ACTA

An Odor is Not Worth a Thousand Words: From Multidimensional Odors to Unidimensional Odor Objects

(2009) Yaara Yeshurun et al.   Annual Review of Psychology

Temporal processing of olfactory stimuli during retronasal perception

(2009) Fiona J. Wilkes et al.   BEHAVIOURAL BRAIN RESEARCH

An Initial Evaluation of the Functions of Human Olfaction

(2009) R. J. Stevenson   CHEMICAL SENSES

Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil

(2009) G. Pristouri et al.   FOOD CONTROL

Gas sensor array for blueberry fruit disease detection and classification

(2009) Changying Li et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Off-flavours detection in alcoholic beverages by electronic nose coupled to GC

(2009) J.A. Ragazzo-Sanchez et al.   SENSORS AND ACTUATORS B-CHEMICAL

Use of synthetic wine for models transfer in wine analysis by HS-MS e-nose

(2009) L. Vera et al.   SENSORS AND ACTUATORS B-CHEMICAL

Threshold detection of aromatic compounds in wine with an electronic nose and a human sensory panel

(2009) José Pedro Santos et al.   TALANTA

Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds

(2008) Daan Saison et al.   FOOD CHEMISTRY

Early detection of microbial contamination in processed tomatoes by electronic nose

(2008) I. Concina et al.   FOOD CONTROL

Coffee brew shelf life modelling by integration of acceptability and quality data

(2008) Lara Manzocco et al.   FOOD QUALITY AND PREFERENCE

Enrichment sampling methods for wine discrimination with gas sensors

(2008) Jesús Lozano et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The aroma development during storage of Castlebrite apricots as evaluated by gas chromatography, electronic nose, and sensory analysis

(2008) B.G. Defilippi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Monitoring storage shelf life of tomato using electronic nose technique

(2007) Antihus Hernández Gómez et al.   JOURNAL OF FOOD ENGINEERING

Discrimination of mango fruit maturity by volatiles using the electronic nose and gas chromatography

(2007) Marc Lebrun et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY