Novel oligopeptides based e-nose for food quality control: application to extra-virgin olive samples

被引：14

作者：

Del Carlo, M. ^{[1
]}

Fusella, G. C. ^{[1
]}

Pepe, A. ^{[1
]}

Sergi, M. ^{[1
]}

Di Martino, M. ^{[2
]}

Mascini, M. ^{[1
]}

Martino, G. ^{[1
]}

Cichelli, A. ^{[2
]}

Di Natale, C. ^{[3
]}

Compagnone, D. ^{[1
]}

机构：

[1] Univ Teramo, Fac Biosci & Technol Food Agr & Environm, I-64023 Mosciano Sant Angelo, Teramo, Italy

[2] Univ dAnnunzio Chieti Pescara, Dept Econ, Food Commod Lab, I-65127 Pescara, Italy

[3] Univ Roma Tor Vergata, Dept Elect Engn, I-00133 Rome, Italy

来源：

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS | 2014年 / 6卷 / 03期

关键词：

analytical methods; EVOO; food quality; rapid methods; ANTIOXIDANT ACTIVITY; VOLATILE COMPOUNDS; SENSORY EVALUATION; ELECTRONIC NOSE; OIL; DEFECT; DIOXINS; ARRAYS; AROMA;

D O I：

10.3920/QAS2013.0377

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The potential of an electronic nose to discriminate olive oil samples based on their sensory profiles is proposed. The e-nose was constituted by an array of seven quartz crystal microbalance sensors modified with Gold Nanoparticles (GNPs) conjugated to short peptides. Forty olive oil samples headspaces were characterised by headspace solid-phase microextraction gas chromatography-mass spectrometry analysis to evaluate chemical composition; in parallel, they were chemically and sensory evaluated according to European Regulation EEC 2568/91 and amendments and EU Regulation 640/2008. The steady state sensor responses obtained with the e-nose setup were used to evaluate the discrimination properties of the system by principal component analysis and partial least square method. The results of this study provided a promising perspectives for the use of the electronic nose as a low-cost, easy to use and rapid system for the quality control of extra virgin, virgin and lampante (non-edible) olive oil. This system will also be useful to quantify the prevalent defect level in virgin and lampante olive oil samples.

引用

页码：309 / 317

页数：9

共 26 条

[1] Detection of rancid defect in virgin olive oil by the electronic nose [J].