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

<div>PCA results based on the 40 signal sensors profiles recorded by the homemade potentiometric E-tongue (3D plot of the first 3 PCs): microwave heating (MW, grey filled marks) for 1.5, 3, 5, or 10 min (MW-1.5, MW-3, MW-5, or MW-10); oven heating (O, black filled marks) for 10, 30, or 60 min (O-10, O-30, or O-60); and unheated olive oils (control: C, asterisk mark).</div>

Journal of Food Quality

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Figure 5

Figure 5: Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue 

Figure 5 | Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue 