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Electronic nose: a tool to verify the PDO declaration of Portuguese olive oils

2024Artigo científico Acesso aberto
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dc.contributor.authorRodrigues, Nuno
dc.contributor.authorFerreiro, Nuno Manuel
dc.contributor.authorRuano, Daniela Filipa Magalhães
dc.contributor.authorDias, Francisco
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2024-05-14T09:16:04Z
dc.date.available2024-05-14T09:16:04Z
dc.date.issued2024
dc.description.abstractThe volatile and olfactory profiles of three Portuguese olive oils with protected designations of origin (PDO) were studied: "Azeite do Alentejo Interior", "Azeites da Beira Interior", and "Azeite de Tras-os-Montes". Seven classes of volatiles were identified, with aldehydes, followed by hydrocarbons and alcohols, the most prevalent (5.63, 2.92, and 2.79 mg/kg olive oil, respectively). The "Azeites da Beira Interior" oils exhibited the highest amount of volatiles (18.2 +/- 4.6 mg/kg olive oil) compared to the oils from the other two PDOs. Ten positive olfactory sensations were detected, and a significant effect of the PDO on the intensities of fruity, apple, cabbage, tomato, dry and fresh herbs was observed. Specifically, "Azeite do Alentejo Interior" PDO oils were characterized as fruity-ripe, while "Azeite de Tras-os-Montes" PDO oils were labelled as fruity-green. Conversely, "Azeites da Beira Interior" PDO oils encompassed both fruity-ripe and fruity-green oils. Unique volatile and olfactory fingerprints were established for each PDO, allowing the linear discrimination of the oils according to the PDO, with a predictive sensitivity of 98.0 +/- 4.2% (repeated K-fold-CV). Furthermore, a lab-made electronic nose successfully discriminated the studied oils based on the PDO, with a predictive accuracy of 99.7 +/- 2.0% (repeated K-fold-CV). This device also allowed predicting the concentrations of the three main volatile classes found in the oils through multiple linear regression models (R2 >= 0.923 +/- 0.101 and RMSE <= 1.32 +/- 0.72 mg/kg oil; repeated K-fold-CV). These findings underscore the potential of the electronic nose as a reliable traceability tool to authenticate the PDO declaration of Portuguese olive oils, and broaden its use beyond non-PDO oils from a specific geographical area to encompass a national scale.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020, https://doi.org/10.54499/UIDB/00690/2020; and UIDP/00690/2020, https://doi.org/10.54499/UIDP/00690/2020) and CEB (UIDB/04469/2020) units as well as to the Associate Laboratory SusTEC (LA/P/0007/2020, https://doi.org/10.54499/LA/P/0007/2020). The authors are also grateful to the "Project OLIVE4ALL-Olive Heritage for Sustainable Development: Raising Community Awareness of Living Heritage" (ref. JPICH/0001/2020, https://doi.org/10.54499/JPICH/0001/2020), financed by FCT (Portugal). Nuno Rodrigues thanks the FCT- Foundation for Science and Technology, P.I., for the National funding through the institutional program contract for scientific employment. Nuno Ferreiro also acknowledges the Ph.D. research grant (2022.10072.BD) provided by FCT.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRodrigues, Nuno; Ferreiro, Nuno; Ruano, Daniela; Dias, Francisco; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M. (2024). Electronic nose: a tool to verify the PDO declaration of Portuguese olive oils. Journal of Food Measurement and Characterization. ISSN 2193-4126. 18:4, p. 2952-2964pt_PT
dc.identifier.doi10.1007/s11694-024-02374-4pt_PT
dc.identifier.eissn2193-4134
dc.identifier.issn2193-4126
dc.identifier.urihttp://hdl.handle.net/10198/29764
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationMountain Research Center - UIDB/00690/2020
dc.relationMountain Research Center - UIDP/00690/2020
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
dc.relationOlive Heritage for Sustainable Development: Raising Community Awareness of Living Heritage
dc.relationExtra virgin olive oil shelf-life prediction based on an integrated approach from farm to fork
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectChemometricspt_PT
dc.subjectGeographical originpt_PT
dc.subjectGas sensorspt_PT
dc.subjectSensory panelpt_PT
dc.subjectVolatile profilept_PT
dc.titleElectronic nose: a tool to verify the PDO declaration of Portuguese olive oilspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardNumberUIDB/04469/2020
oaire.awardNumberLA/P/0007/2020
oaire.awardNumberJPICH/0001/2020
oaire.awardNumber2022.10072.BD
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardTitleMountain Research Center - UIDP/00690/2020
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
oaire.awardTitleOlive Heritage for Sustainable Development: Raising Community Awareness of Living Heritage
oaire.awardTitleExtra virgin olive oil shelf-life prediction based on an integrated approach from farm to fork
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/Concurso de 2020 da JPI CH “Cultural Heritage, Identities & Perspectives: Responding to Changing Societies”/JPICH%2F0001%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2022.10072.BD/PT
oaire.citation.endPage2964pt_PT
oaire.citation.issue4pt_PT
oaire.citation.startPage2952pt_PT
oaire.citation.titleJournal of Food Measurement and Characterizationpt_PT
oaire.citation.volume18pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamConcurso de 2020 da JPI CH “Cultural Heritage, Identities & Perspectives: Responding to Changing Societies”
oaire.fundingStreamPOR_NORTE
person.familyNameRodrigues
person.familyNamePereira
person.familyNamePeres
person.givenNameNuno
person.givenNameJosé Alberto
person.givenNameAntónio M.
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person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-2260-0600
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person.identifier.ridL-6798-2014
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
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project.funder.nameFundação para a Ciência e a Tecnologia
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project.funder.nameFundação para a Ciência e a Tecnologia
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rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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