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Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue

2014Journal article Open access
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dc.contributor.authorDias, L.G.
dc.contributor.authorFernandes, Andreia
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorMachado, Adélio A.M.
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2015-05-11T15:07:31Z
dc.date.available2015-05-11T15:07:31Z
dc.date.issued2014
dc.description.abstractLabel authentication of monovarietal extra virgin olive oils is of great importance. A novel approach based on a potentiometric electronic tongue is proposed to classify oils obtained from single olive cultivars (Portuguese cvs. Cobrançosa, Madural, Verdeal Transmontana; Spanish cvs. Arbequina, Hojiblanca, Picual). A meta-heuristic simulated annealing algorithm was applied to select the most informative sets of sensors to establish predictive linear discriminant models. Olive oils were correctly classified according to olive cultivar (sensitivities greater than 97%) and each Spanish olive oil was satisfactorily discriminated from the Portuguese ones with the exception of cv. Arbequina (sensitivities from 61% to 98%). Also, the discriminant ability was related to the polar compounds contents of olive oils and so, indirectly, with organoleptic properties like bitterness, astringency or pungency. Therefore the proposed E-tongue can be foreseen as a useful auxiliary tool for trained sensory panels for the classification of monovarietal extra virgin olive oils.por
dc.description.sponsorshipFCT and FEDER under Program COMPETE (Project PEst-C/EQB/LA0020/2013)por
dc.identifier.citationDias, Luís G.; Fernandes, Andreia; Veloso, Ana C.A.; Machado, Adélio A.S.C.; Pereira, José A.; Peres, António M. (2014). Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue. Food Chemistry. ISSN 0308-8146. 160, p. 321-329por
dc.identifier.doi10.1016/j.foodchem.2014.03.072
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/11816
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectExtra virgin olive oilpor
dc.subjectSingle olive cultivarpor
dc.subjectPotentiometric electronic tonguepor
dc.subjectLinear discriminant analysispor
dc.subjectSimulated annealing algorithmpor
dc.titleSingle-cultivar extra virgin olive oil classification using a potentiometric electronic tonguepor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage329por
oaire.citation.startPage321por
oaire.citation.titleFood Chemistrypor
oaire.citation.volume160por
person.familyNameDias
person.familyNamePereira
person.familyNamePeres
person.givenNameLuís G.
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-1210-4259
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-id57204366348
person.identifier.scopus-author-id7102331969
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationeac8c166-4056-4ed0-8d8d-7ecb2c4481a5
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication.latestForDiscoveryeac8c166-4056-4ed0-8d8d-7ecb2c4481a5

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