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Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity

2021Journal article Open access
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dc.contributor.authorTeixeira, Guilherme Gobbi
dc.contributor.authorDias, L.G.
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorMarx, Ítala
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPereira, J.A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T12:12:37Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T12:12:37Z
dc.date.issued2021
dc.description.abstractAn electronic nose, comprising nine metal oxide sensors, has been built aiming to classify olive oils according to the fruity intensity commercial grade (ripely fruity or light, medium and intense greenly fruity), following the European regulated complementary terminology. The lab-made sensor device was capable to differentiate standard aqueous solutions (acetic acid, cis-3-hexenyl, cis-3-hexen-1-ol, hexanal, 1-hexenol and nonanal) that mimicked positive sensations (e.g., fatty, floral, fruit, grass, green and green leaves attributes) and negative attributes (e.g., sour and vinegary defects), as well as to semi-quantitatively classify them according to the concentration ranges (0.05–2.25 mg/kg). For that, unsupervised (principal component analysis) and supervised (linear discriminant analysis: sensitivity of 92% for leave-one-out cross validation) classification multivariate models were established based on nine or six gas sensors, respectively. It was also showed that the built E-nose allowed differentiating/discriminating (sensitivity of 81% for leave-one-out cross validation) extra virgin olive oils according to the perceived intensity of fruitiness as ripely fruity, light, medium or intense greenly fruity. In conclusion, the gas sensor device could be used as a practical preliminary non-destructive tool for guaranteeing the correctness of olive oil fruitiness intensity labelling.en_EN
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020), to CEB (UIDB/04469/2020) and to BioTecNorte operation (NORTE-01-0145-FEDER-000004) and Project “GreenHealth - Digital strategies in biological assets to improve wellbeing and promote green health” (Norte-01-0145-FEDER-000042) funded by the European Regional Development Fund (ERDF) under the scope of Regional Operational Program North 2020. Ítala Marx acknowledges the Ph.D. research grant (SFRH/BD/137283/2018) provided by FCT. Nuno Rodrigues thanks the National funding by FCT Foundation for Science and Technology, P.I., through the Institutional Scientific Employment Program-contract.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationTeixeira, Guilherme G.; Dias, Luís G.; Rodrigues, Nuno; Marx, Ítala M.G.; Veloso, Ana C.A.; Pereira, José A.; Peres, António M. (2021). Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity. Talanta. ISSN 0039-9140. 226, p. 1-en_EN
dc.identifier.doi10.1016/j.talanta.2021.122122en_EN
dc.identifier.issn0039-9140
dc.identifier.urihttp://hdl.handle.net/10198/24361
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationImprovement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices
dc.subjectElectronic noseen_EN
dc.subjectFruity intensity commercial gradeen_EN
dc.subjectLinear discriminant analysisen_EN
dc.subjectMetal oxide sensorsen_EN
dc.subjectOlive oilen_EN
dc.subjectSimulated annealing algorithmen_EN
dc.titleApplication of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensityen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleImprovement of olive oil flavor and bioactive composition by optimizing industrial extraction using taste sensor devices
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137283%2F2018/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
person.familyNameTeixeira
person.familyNameDias
person.familyNameRodrigues
person.familyNameMarx
person.familyNamePereira
person.familyNamePeres
person.givenNameGuilherme Gobbi
person.givenNameLuís G.
person.givenNameNuno
person.givenNameÍtala
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier1676851
person.identifier107333
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person.identifier.ciencia-id2717-C420-DEAE
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-3734-1592
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-7049-2114
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0001-6595-9165
person.identifier.ridGLV-5485-2022
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57191503603
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.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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