Influence of the Degree of Fruitiness on the Quality Assessment of Virgin Olive Oils Using Electronic Nose Technology

被引:4
作者
Soto, Javiera P. Navarro [1 ]
Rico, Sergio Illana [1 ]
Gila, Diego M. Martinez [1 ,2 ]
Martinez, Silvia Satorres [1 ,2 ]
机构
[1] Univ Jaen, Syst Engn & Automat Dept, Jaen 23071, Spain
[2] Univ Inst Res Ol Groves & Ol Oils, Univ Inst Res Olive Groves & Olive Oils, Jaen 23071, Spain
关键词
e-nose; fruitiness; quality assessment; EVOO; VOO; OLFACTORY SYSTEM; DATA FUSION; CLASSIFICATION;
D O I
10.3390/s24082565
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
The electronic nose is a non-invasive technology suitable for the analysis of edible oils. One of the practical applications in the olive oil industry is the classification of virgin oils based on their sensory characteristics. Notwithstanding that this technology, at this stage, cannot realistically replace the currently used methods, it is fruitful for a preliminary analysis of the oil quality. This work makes use of this technology to develop a methodology for the detection of the threshold by which an extra-virgin olive oil (EVOO) drops into the virgin olive oil (VOO) category. With this aim, two features were studied: the level of fruitiness level and the type of defect. The results showed a greater influence of the level of fruitiness than the type of defect in the determination of the detection threshold. Furthermore, three of the sensors (S2, S7 and S9) of the commercial e-nose PEN3 were identified as the most discriminating in the classification between EVOO and VOO oils.
引用
收藏
页数:19
相关论文
共 50 条
[41]   A Systematic Review of the Applications of Electronic Nose and Electronic Tongue in Food Quality Assessment and Safety [J].
Vanaraj, Ramkumar ;
Bincy, I. P. ;
Mayakrishnan, Gopiraman ;
Kim, Ick Soo ;
Kim, Seong-Cheol .
CHEMOSENSORS, 2025, 13 (05)
[42]   Novel oligopeptides based e-nose for food quality control: application to extra-virgin olive samples [J].
Del Carlo, M. ;
Fusella, G. C. ;
Pepe, A. ;
Sergi, M. ;
Di Martino, M. ;
Mascini, M. ;
Martino, G. ;
Cichelli, A. ;
Di Natale, C. ;
Compagnone, D. .
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2014, 6 (03) :309-317
[43]   A preliminary study on the potential of front face fluorescence spectroscopy for the discrimination of Moroccan virgin olive oils and the prediction of their quality [J].
Zaroual, Hicham ;
El Hadrami, El Mestafa ;
Karoui, Romdhane .
ANALYTICAL METHODS, 2021, 13 (03) :345-358
[44]   Portable Electronic Nose Based on Electrochemical Sensors for Food Quality Assessment [J].
Wojnowski, Wojciech ;
Majchrzak, Tomasz ;
Dymerski, Tomasz ;
Gebicki, Jacek ;
Namiesnik, Jacek .
SENSORS, 2017, 17 (12)
[45]   Evaluation of Coffee Roasting Degree by Using Electronic Nose and Artificial Neural Network for Off-line Quality Control [J].
Romani, Santina ;
Cevoli, Chiara ;
Fabbri, Angelo ;
Alessandrini, Laura ;
Dalla Rosa, Marco .
JOURNAL OF FOOD SCIENCE, 2012, 77 (09) :C960-C965
[46]   Stepwise geographical traceability of virgin olive oils by chemical profiles using artificial neural network models [J].
Garcia-Gonzalez, Diego L. ;
Luna, Guadalupe ;
Morales, Maria T. ;
Aparicio, Ramon .
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2009, 111 (10) :1003-1013
[47]   Evaluation of Brazilian Monovarietal Extra Virgin Olive Oils Using Digital Images and Independent Component Analysis [J].
Goncalves, Thays R. ;
Rosa, Larissa N. ;
Marco, Paulo H. ;
da Silva, Luiz F. O. ;
Gomes, Sandra T. M. ;
Matsushita, Makoto ;
Valderrama, Patricia .
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY, 2020, 31 (09) :1955-1963
[48]   Influence of ripening index and water regime on the yield and quality of "Moroccan Picholine" virgin olive oil [J].
El Yamani, Mohamed ;
Sakar, El Hassan ;
Boussakouran, Abdelali ;
Rharrabti, Yahia .
OCL-OILSEEDS AND FATS CROPS AND LIPIDS, 2020, 27
[49]   A Framework for the Multi-Level Fusion of Electronic Nose and Electronic Tongue for Tea Quality Assessment [J].
Zhi, Ruicong ;
Zhao, Lei ;
Zhang, Dezheng .
SENSORS, 2017, 17 (05)
[50]   Discrimination of geographical origin of camellia seed oils using electronic nose characteristics and chemometrics [J].
Peng, Qi ;
Xu, Qinxia ;
Dula, Bealu Girma ;
Wang, Jiazheng ;
Fu, Jianwei ;
Wang, Lan ;
Qian, Bin ;
Zhou, Jiandi ;
Wu, Jianjiang ;
Wang, Jiali ;
Ding, Yinjun .
JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY, 2020, 15 (03) :263-270