Sensory and Chemical Fingerprinting Aids Quality and Authentication of Ingredients and Raw Materials of Vegetal Origin

Introduction ............................................................................................................ 262 Instruments for Chemical and Sensory Fingerprinting .......................................... 262

Electronic Nose ................................................................................................. 262 Electronic Tongue .............................................................................................264

Chemical and Sensory Fingerprinting of Vegetal Products ...................................265 Quality Control of Vegetal Oils .........................................................................265