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Olive Oil Quality and Sensory Changes During House-Use Simulation and Temporal Assessment Using an Electronic Tongue

2018Journal article Open access
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dc.contributor.authorRodrigues, Nuno
dc.contributor.authorOliveira, Letícia
dc.contributor.authorMendanha, Lorena
dc.contributor.authorSebti, Mohamed
dc.contributor.authorDias, L.G.
dc.contributor.authorOueslati, Souheib
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.accessioned2019-02-04T17:07:55Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2019-02-04T17:07:55Z
dc.date.issued2018
dc.description.abstractDuring domestic usage, olive oil bottle manipulation may lead to a quality decrease due to agitation and oxygenation. Therefore, assessing the domestic consumption time period during which the initial quality grade is retained may allow including this information as a recommendation, ensuring olive oil consumers’ satisfaction. Temporal changes of physicochemical, chemical, and sensory parameters of extra-virgin olive oils (EVOO) were monitored during 1-month simulated house-use conditions. It was observed that K232 (R-Pearson ≥+0.81) and ΔK increased resulting in a significant olive oil quality decrease from EVOO (during the initial 21 days of simulated usage) to lampante olive oil (after 28 days of simulated usage) as well as the appearance of rancid sensation. As lampante olive oils cannot be commercialized, it is pertinent to establish olive oil shelf life under usual home-use conditions. Principal component analysis allowed grouping the olive oils according to home-use time period and how bottles are stored after their first opening, showing that the overall olive oil physicochemical and sensory characteristics changed with the domestic-use time period. Finally, a potentiometric electronic tongue coupled with linear discriminant analysis was used to discriminate olive oils according to the domestic-use time period (leave-one-out crossvalidation sensitivities ≥95%). Thus, this device could be used to indirectly assess the quality of the remaining bottled olive oil by establishing for how long an olive oil bottle has been used under domestic conditions.en_EN
dc.description.sponsorshipThis study was financially supported by Project POCI-01-0145-FEDER-006984—Associate Laboratory LSRE-LCM, 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 from the Tunisian Ministry of Agriculture.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationRodrigues, Nuno; Oliveira, Letícia; Mendanha, Lorena; Sebti, Mohamed; Dias, L.G.; Oueslati, Souheib; Veloso, Ana C.A.; Pereira, José A.; Peres, António M. (2018). Olive Oil Quality and Sensory Changes During House-Use Simulation and Temporal Assessment Using an Electronic Tongue. JAOCS, Journal of the American Oil Chemists' Society. ISSN 0003-021X. 95, p. 1121-1137en_EN
dc.identifier.doi10.1002/aocs.12093en_EN
dc.identifier.issn0003-021X
dc.identifier.urihttp://hdl.handle.net/10198/18719
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationCharacterization of wild and ancient olive trees for its valorization”
dc.subjectElectronic tongueen_EN
dc.subjectOlive oilen_EN
dc.subjectPhysicochemical analysisen_EN
dc.subjectSensory analysisen_EN
dc.subjectTemporal changesen_EN
dc.titleOlive Oil Quality and Sensory Changes During House-Use Simulation and Temporal Assessment Using an Electronic Tongueen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCharacterization of wild and ancient olive trees for its valorization”
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F104038%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIO%2F04469%2F2013/PT
oaire.fundingStream5876
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.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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