Quartz Crystal Microbalance (QCM) sensor arrays selection for olive oil sensory evaluation

被引：44

作者：

Escuderos, Maria E. ^{[1
]}

Sanchez, Sebastian ^{[2
]}

Jimenez, Antonio ^{[1
]}

机构：

[1] Andalusia Reg Govt, IFAPA Venta del Llano, E-23620 Jaen, ES, Spain

[2] Univ Jaen, Dept Chem Environm & Mat Engn, E-23071 Jaen, ES, Spain

来源：

FOOD CHEMISTRY | 2011年 / 124卷 / 03期

关键词：

Olive oil; Sensor array; QCM gas sensor; Electronic nose; Sensory evaluation; Chromatographic adsorbents;

D O I：

10.1016/j.foodchem.2010.07.007

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The potential of eight Quartz Crystal Microbalance (QCM) sensor arrays to differentiate the quality of olive oil samples, based on their aromatic profiles, were investigated. Five gas chromatographic stationary phases (OV-17, OV-275, PEG, Span 80 and Vaseline) were used as sensing films of QCM sensors. The steady state sensor responses measured by a static measurement system were used to evaluate the discrimination properties of each array by Principal Component Analysis (PCA) method. The results of this study provide promising perspectives for the use of a low-cost, easy to use and rapid system for differentiation of virgin and extra virgin olive oils from lampante ones. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：857 / 862

页数：6

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