Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors

被引：29

作者：

Escuderos, Maria E. ^{[1
]}

Garcia, Maria ^{[2
]}

Jimenez, Antonio ^{[1
]}

Horrillo, Maria C. ^{[2
]}

机构：

[1] Andalusia Reg Govt, IFAPA Venta Llano, Jaen 23620, Spain

[2] Appl Phys Inst IFA CSIC, GRIDSEN, Madrid 28006, Spain

来源：

FOOD CHEMISTRY | 2013年 / 136卷 / 3-4期

关键词：

Virgin olive oil (VOO); Sensory analysis; Tin dioxide semiconductor sensor; Metal oxide sensors (MOS); Off-flavors; VOLATILE COMPOUNDS; ELECTRONIC NOSE; VIRGIN; QUALITY; EVOLUTION; CLASSIFICATION; ARRAYS; DEFECT; AROMA;

D O I：

10.1016/j.foodchem.2012.09.051

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

An array of semiconductor sensors has been developed to discriminate virgin olive oil samples based on their organoleptic characteristics. The multisensor, developed at laboratory, is composed by 14 sensing elements of tin dioxide thin layers (doped with Cr and In, and undoped) deposited by the reactive sputtering technique. The sensors are stable and show good repeatability. Off-flavors and extra-virgin olive oil samples, taken at the outlet of the vertical centrifuge of a small experimental olive oil mill and sensory evaluated, have been used. A good discrimination of edible (extra-virgin and virgin) from non-edible (lampante) olive oils has been obtained through the statistical method of principal component analysis (PCA). (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1154 / 1159

页数：6

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