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The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils

2021Journal article Open access
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dc.contributor.authorRodrigues, Nuno
dc.contributor.authorSilva, Kevin
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-12-06T10:30:21Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-12-06T10:30:21Z
dc.date.issued2021
dc.description.abstractCv. Arbequina extra virgin olive oils (EVOO) were flavored with cinnamon, garlic, and rosemary and characterized. Although flavoring significantly affected the physicochemical quality parameters, all oils fulfilled the legal thresholds for EVOO classification. Flavoring increased (20 to 40%) the total phenolic contents, whereas oxidative stability was dependent on the flavoring agent (a slight increase for rosemary and a decrease for cinnamon and garlic). Flavoring also had a significant impact on the sensory profiles. Unflavored oils, cinnamon, and garlic flavored oils had a fruity-ripe sensation while rosemary flavored oils were fruity-green oils. Fruit-related sensations, perceived in unflavored oils, disappeared with flavoring. Flavoring decreased the sweetness, enhanced the bitterness, and did not influence the pungency of the oils. According to the EU regulations, flavored oils cannot be commercialized as EVOO. Thus, to guarantee the legal labelling requirement and to meet the expectations of the market-specific consumers for differentiated olive oils, a lab-made electronic nose was applied. The device successfully discriminated unflavored from flavored oils and identified the type of flavoring agent (90 ± 10% of correct classifications for the repeated K-fold cross-validation method). Thus, the electronic nose could be used as a practical non-destructive preliminary classification tool for recognizing olive oils’ flavoring practice.en_EN
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and to CEB (UIDB/04469/2020) units and to the Associate Laboratory SusTEC (LA/P/0007/2020), as well as to BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte 2020—Programa Operacional Regional do Norte. Nuno Rodrigues thanks to National funding by FCT—Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationRodrigues, Nuno; Silva, Kevin; Veloso, Ana C.A.; Pereira, José Alberto; Peres, António M. (2021). The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils. Foods. ISSN 2304-8158. 10:11, p. 1-12en_EN
dc.identifier.doi10.3390/foods10112886en_EN
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/24453
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationLA/P/0007/2020
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.subjectChemometricsen_EN
dc.subjectCinnamonen_EN
dc.subjectElectronic noseen_EN
dc.subjectFlavored oilsen_EN
dc.subjectGarlicen_EN
dc.subjectOxidative stabilityen_EN
dc.subjectQualityen_EN
dc.subjectQuality controlen_EN
dc.subjectRosemaryen_EN
dc.titleThe use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oilsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRodrigues
person.familyNameSilva
person.familyNamePereira
person.familyNamePeres
person.givenNameNuno
person.givenNameKevin
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
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person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-3474-3561
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id7102331969
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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