Detection of defects in virgin olive oil by the electronic nose

A sensor array of 32 conducting polymer sensors has been used to detect the sensory-attributes, rancid, winey-vinegary, mustiness-humidity and bitter-in virgin olive oils. Four data sets composed of independent admixtures of an extra-virgin olive oil with different percentages (0-100%) of rancid, winey-vinegary, mustiness-humidity and bitter standard oil were used for the selection of the best sensors. Information on volatile compounds responsible for these sensory attributes and the sensory evaluation of spiked samples by assessors were used to explain the mathematical selection of sensors.