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Orientador(es)
Resumo(s)
Olive oils may be commercialized as intense, medium or light, according to the intensity perception of fruitiness, bitterness and pungency attributes, assessed by a sensory panel. In this work, the capability of an electronic tongue to correctly classify olive oils according to the sensory intensity perception levels was evaluated. Cross-sensitivity and non-specific lipid polymeric membranes were used as sensors. The sensor device was firstly tested using quinine monohydrochloride standard solutions. Mean sensitivities of 14±2 to 25±6 mV/decade, depending on the type of plasticizer used in the lipid membranes, were obtained showing the device capability for evaluating bitterness. Then, linear discriminant models based on sub-sets of sensors, selected by a meta-heuristic simulated annealing algorithm, were established enabling to correctly classify 91% of olive oils according to their intensity sensory grade (leave-one-out cross-validation procedure). This capability was further evaluated using a repeated K-fold cross-validation procedure, showing that the electronic tongue allowed an average correct classification of 80% of the olive oils used for internal-validation. So, the electronic tongue can be seen as a taste sensor, allowing differentiating olive oils with different sensory intensities, and could be used as a preliminary, complementary and practical tool for panelists during olive oil sensory analysis.
Descrição
Palavras-chave
Single cultivar extra virgin olive oil Sensory intensity perception classification Potentiometric electronic tongue Linear discriminant analysis Simulated annealing algorithm
Contexto Educativo
Citação
Veloso, Ana C.A.; Dias, L.G.; Rodrigues, Nuno; Pereira, J.A.; Peres, António M. (2016). Sensory intensity assessment of olive oils using an electronic tongue. Talanta. ISSN 0039-9140. 146, p. 585-593