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Sensory intensity assessment of olive oils using an electronic tongue

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dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorDias, L.G.
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2016-11-16T12:01:32Z
dc.date.available2016-11-16T12:01:32Z
dc.date.issued2016
dc.description.abstractOlive 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.pt_PT
dc.description.sponsorshipThis study was supported by Fundação para a Ciência e a Tecnologia (FCT), Portugal and the European Community fund FEDER, under the Program PT2020 (ProjectUID/EQU/50020/2013); under the strategic funding of UID/BIO/04469/2013 unit; and by Project POCTEP through Project RED/AGROTEC – Experimentation network and transfer for development of agricultural and agroindustrial sectors between Spain and Portugal.pt_PT
dc.identifier.citationVeloso, 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. 585-593pt_PT
dc.identifier.doi10.1016/j.talanta.2015.08.071pt_PT
dc.identifier.issn0039-9140
dc.identifier.urihttp://hdl.handle.net/10198/13503
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSingle cultivar extra virgin olive oilpt_PT
dc.subjectSensory intensity perception classificationpt_PT
dc.subjectPotentiometric electronic tonguept_PT
dc.subjectLinear discriminant analysispt_PT
dc.subjectSimulated annealing algorithmpt_PT
dc.titleSensory intensity assessment of olive oils using an electronic tonguept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FEQU%2F50020%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIO%2F04469%2F2013/PT
oaire.citation.endPage593pt_PT
oaire.citation.startPage585pt_PT
oaire.citation.titleTalantapt_PT
oaire.citation.volume146pt_PT
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNameDias
person.familyNameRodrigues
person.familyNamePereira
person.familyNamePeres
person.givenNameLuís G.
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0002-9305-0976
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-id23569169900
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.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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