Electronic nose based on conducting polymers for the quality control of the olive oil aroma: Discrimination of quality, variety of olive and geographic origin Original Research Article

An electronic nose purposely designed for the organoleptic characterisation of olive oil is reported. The instrument works using an array of electrodeposited conducting polymer-based sensors. Such an array has been able to distinguish among not only olive oils of different qualities (extra virgin, virgin, ordinary and lampante) but also among Spanish olive oils prepared from different varieties of olives and even of different geographic origins.