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Application of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regions

2022Conference object Open access
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dc.contributor.authorFerreiro, Nuno Manuel
dc.contributor.authorPeres, António M.
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPereira, J.A.
dc.contributor.authorRodrigues, Nuno
dc.date.accessioned2023-02-13T10:57:42Z
dc.date.available2023-02-13T10:57:42Z
dc.date.issued2022
dc.description.abstractOlive oils produced in the Douro’s region (north of Portugal) are greatly appreciated due to their specific chemical-sensory characteristics, which can be associated to the region’s “Terroir”. Thus, for olive oil producers and consumers, the capability to guarantee the authenticity of the geographical origin of these oils is of utmost importance. In this sense, this study aimed to evaluate the possibility of using an electronic nose (E-nose), with nine metal oxide semiconductors (MOS), as a non-invasive analytical tool to recognize the geographical origin of olive oils from two geographical sub-regions: “Côa” and “Douro”. For each region, 40 different oils were collected, and the chemical quality (acidity, peroxide value and extinction coefficients) and sensory profiles were evaluated. From the initial samples, only those fulfilling the legal thresholds of extra virgin olive oil (EVOO) category were further used [1], being kept 38 and 31 different EVOO from “Côa” and “Douro” regions, respectively. For the majority of the oils, 9 olfactory attributes were perceived by the panellists (fruity – green or ripe; apple; banana; tomato and tomato leaves; dry fruits; cabbage; fresh and dry herbs) and 14 gustatory attributes (sweet; bitter; pungent; fruity – green or ripe; apple; banana; tomato and tomato leaves; dry fruits; cabbage; fresh and dry herbs; plum; olive leaves). Oils from “Douro” region were more sweet and had greater intensities of fruity-ripe, banana and dry herbs sensations. On the other hand, “Côa” oils were bitter and pungent showing higher intensities of fruity-green, tomato and tomato leaves, cabbage, fresh herbs and olive leaves sensations. Considering the differences perceived at the sensory level, namely at the olfactory profile, a lab-made E-nose [2] was applied. The results showed that this sensor-based device could identify the geographical origin of the studied olive oils. In fact, the principal component analysis (PCA) of the average response curve of the sensors’ signals (resistance data) enabled a satisfactory unsupervised differentiation of the 69 olive oils according to the two geographical regions studied (Figure 1). The satisfactory performance could be tentatively attributed to the abovementioned different olfactory profiles found for the oils, depending on their origin.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFerreiro, Nuno Manuel; Peres, António M.; Veloso, Ana C.A.; Pereira, J.A.; Rodrigues, Nuno (2022). Application of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regions. In Ofélia Anjos; Soraia I. Pedro; Natália Martins Roque; Carlos Antunes (Eds.) XVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumos. Castelo Brancopt_PT
dc.identifier.isbn978-989-8124-36-4
dc.identifier.urihttp://hdl.handle.net/10198/26915
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOlive oilpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleApplication of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regionspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre of Biological Engineering of the University of Minho
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.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.endPage257pt_PT
oaire.citation.startPage256pt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumospt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePeres
person.familyNamePereira
person.familyNameRodrigues
person.givenNameAntónio M.
person.givenNameJosé Alberto
person.givenNameNuno
person.identifier107333
person.identifier.ciencia-idCF16-5443-F420
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.orcid0000-0001-6595-9165
person.identifier.orcid0000-0002-2260-0600
person.identifier.orcid0000-0002-9305-0976
person.identifier.ridI-8470-2012
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id7102331969
person.identifier.scopus-author-id57204366348
person.identifier.scopus-author-id55258560600
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.typeconferenceObjectpt_PT
relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublication.latestForDiscovery7932162e-a2da-4913-b00d-17babbe51857
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