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A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

2018Journal article Open access
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dc.contributor.authorHarzalli, Ussama
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorDias, L.G.
dc.contributor.authorPereira, J.A.
dc.contributor.authorOueslati, Souheib
dc.contributor.authorPeres, António M.
dc.date.accessioned2018-01-25T10:00:00Z
dc.date.accessioned2018-01-29T10:39:31Z
dc.date.available2018-01-25T10:00:00Z
dc.date.available2018-01-29T10:39:31Z
dc.date.issued2018
dc.description.abstractElectrochemical sensor devices have gathered great attention in food analysis namely for olive oil evaluation. The adulteration of extra-virgin olive oil with lower-grade olive oil is a common worldwide fraudulent practice, which detection is a challenging task. The potentiometric fingerprints recorded by lipid polymeric sensor membranes of an electronic tongue, together with linear discriminant analysis and simulated annealing meta-heuristic algorithm, enabled the detection of extra-virgin olive oil adulterated with olive oil for which an intense sensory defect could be perceived, specifically rancid or winey-vinegary negative sensations. The homemade designed taste device allowed the identification of admixing of extra-virgin olive oil with more than 2.5% or 5% of rancid or winey-vinegary olive oil, respectively. Predictive mean sensitivities of 84 ± 4% or 92 ± 4% and specificities of 79 ± 6% or 93 ± 3% were obtained for rancid or winey-vinegary adulterations, respectively, regarding an internal-validation procedure based on a repeated K-fold cross-validation variant (4 folds × 10 repeats, ensuring that the dataset was forty times randomly split into 4 folds, leaving 25% of the data for validation purposes). This performance was satisfactory since, according to the legal physicochemical and sensory analysis, the intentionally adulterated olive oil with percentages of 2.5–10%, could still be commercialized as virgin olive oil. It could also be concluded that at a 5% significance level, the trained panelists could not distinguish extra-virgin olive oil samples from those adulterated with 2.5% of rancid olive oil or up to 5% of winey-vinegary olive oil. Thus, the electronic tongue proposed in this study can be foreseen as a practical and powerful tool to detect this kind of worldwide common fraudulent practice of high quality olive oil.pt_PT
dc.description.sponsorshipThis work was financially supported by Project POCI-01–0145-FEDER-006984 – Associate Laboratory LSRE-LCM, Project UID/QUI/00616/2013 – CQ-VR, Project UID/BIO/04469/2013 – CEB and strategic project PEst-OE/AGR/UI0690/2014 – CIMO all funded by FEDER - Fundo Europeu de Desenvolvimento Regional through COMPETE2020 - Programa Operacional Competitividade e Internacionalização (POCI) – and by national funds through FCT - Fundação para a Ciência e a Tecnologia, Portugal. Nuno Rodrigues thanks FCT, POPH-QREN and FSE for the Ph.D. Grant (SFRH/BD/104038/2014). Souheib Oueslati is also grateful for the support of the Tunisian Ministry of Agriculture.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationHarzalli, Ussama; Rodrigues, Nuno; Veloso, Ana C.A.; Dias, L.G.; Pereira, J.A.; Oueslati, Souheib; Peres, António M. (2018) – A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil. Computers and Electronics in Agriculture. ISSN 0168-1699. 144, p. 222-231
dc.identifier.doi10.1016/j.compag.2017.12.016pt_PT
dc.identifier.issn0168-1699
dc.identifier.urihttp://hdl.handle.net/10198/15056
dc.language.isoeng
dc.peerreviewedyespt_PT
dc.relationStrategic Project - UI 690 - 2014
dc.subjectElectronic tongue
dc.subjectChemometrics
dc.subjectOlive oil
dc.subjectPhysicochemical analysis
dc.subjectSensory analysis
dc.subjectAdulteration detection
dc.titleA taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oilen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2014
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00616%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIO%2F04469%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStream5876
oaire.fundingStream6817 - DCRRNI ID
person.familyNameRodrigues
person.familyNameDias
person.familyNamePereira
person.familyNamePeres
person.givenNameNuno
person.givenNameLuís G.
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-9305-0976
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-id55258560600
person.identifier.scopus-author-id23569169900
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.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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticlept_PT
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