Orientador(es)
Resumo(s)
The capability of determining the phenolic and volatile profiles of olive oils is of major relevance since these
compounds are known to greatly influence the gustatory and olfactory positive attributes of olive oils. An
electronic tongue with multiple linear regression models was used to evaluate both profiles based on olive oils
potentiometric data generated during a single assay. The proposed electronic tongue-chemometric procedure
enabled the quantification of flavonoids, phenolic acids and phenol alcohols of Arbequina extra-virgin olive oils
with a similar accuracy of UPLC-MS (0.93 ± 0.03≤R2≤0.98 ± 0.08 for the repeated K-fold cross-validation
procedure). Also, it was verified that the potentiometric device should not be applied to evaluate volatile
compounds in solution (0.80 ± 0.14≤R2≤0.94 ± 0.05 for the repeated K-fold cross-validation procedure),
showing a lower accuracy than HS-SPME-GS-MS. The overall satisfactory results showed that electronic tongue
could be used as a practical sensing instrument to generate a chemical profile of the compounds known to
influence the positive sensory attributes of olive oils.
Descrição
Palavras-chave
Electronic tongue Monovarietal olive oil Multiple linear regression models Phenolic profile Volatile profiles
Contexto Educativo
Citação
Borges, Thays H.; Peres, António M.; Dias, Luís G.; Seiquer, Isabel; Pereira, José A. (2018). Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils. LWT - Food Science and Technology. ISSN 0023-6438. 93, p. 150-157