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Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints

2017Journal article Open access
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dc.contributor.authorMarx, Ítala
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorDias, L.G.
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorPereira, J.A.
dc.contributor.authorDrunkler, Deisy A.
dc.contributor.authorPeres, António M.
dc.date.accessioned2017-02-22T17:16:39Z
dc.date.available2017-02-22T17:16:39Z
dc.date.issued2017
dc.description.abstractThe intensities of the gustatory attributes of table olives is one of the sensory set of parameters evaluated by trained sensory panels accordingly to the recommendations of the International Olive Council. However this is an expensive and time-consuming process that only allows the evaluation of a limited number of samples per day. So, an electronic tongue coupled with multivariate statistical tools, is proposed for assessing the median intensities of acid, bitter and salty tastes perceived in table olives. The results showed that the device, coupled with linear discriminant analysis, could be used as a taste sensor, allowing classifying aqueous standard solutions according to the three basic tastes (repeated K-fold cross-validation: 98% ± 3% of correct classifications) based on the electrochemical signals of 5 sensors. It was demonstrated that the taste sensor with multiple linear regression models, enabled quantifying the median intensities of the three basic tastes (repeated K-fold cross-validation: R2 0.96 ± 0.04) perceived in table olives by a trained sensory panel, based on the potentiometric fingerprints (21e25 signal profiles) of aqueous olive pastes and brines. The overall satisfactory results showed the electronic tongue potential to assess the intensities of gustatory attributes of table olives, formerly only achievable by sensory panels.pt_PT
dc.description.sponsorshipThis work was financially supported by Project POCI-01e0145- FEDER-006984 e Associate Laboratory LSRE-LCM and by Project UID/QUI/00616/2013 e CQ-VR both funded by FEDER - Fundo Europeu de Desenvolvimento Regional through COMPETE2020 - Programa Operacional Competitividade e Internacionalização (POCI) e and by national funds through FCT - Fundaç~ao para a Ci^encia e a Tecnologia, Portugal. Strategic funding of UID/BIO/ 04469/2013 unit is also acknowledged. Nuno Rodrigues thanks FCT, POPH-QREN and FSE for the Ph.D. Grant (SFRH/BD/104038/2014).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMarx, Ítala Maria Gouveia; Rodrigues, Nuno; Dias, L.G.; Veloso, Ana C.A.; Pereira, J.A.; Drunkler, Deisy A.; Peres, António M. (2017). Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints. LWT - Food Science and Technology. ISSN 0023-6438. 79, p. 394-401pt_PT
dc.identifier.doi10.1016/j.lwt.2017.01.060pt_PT
dc.identifier.urihttp://hdl.handle.net/10198/14055
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationCharacterization of wild and ancient olive trees for its valorization”
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectTable olivespt_PT
dc.subjectBasic taste intensitypt_PT
dc.subjectElectronic tonguept_PT
dc.subjectLinear discriminant analysispt_PT
dc.subjectMultiple linear regressionpt_PT
dc.titleQuantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprintspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCharacterization of wild and ancient olive trees for its valorization”
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00616%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FBIO%2F04469%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F104038%2F2014/PT
oaire.citation.endPage401pt_PT
oaire.citation.startPage394pt_PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume79pt_PT
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNameMarx
person.familyNameRodrigues
person.familyNameDias
person.familyNamePereira
person.familyNamePeres
person.givenNameÍtala
person.givenNameNuno
person.givenNameLuís G.
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier1676851
person.identifier107333
person.identifier.ciencia-id2717-C420-DEAE
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person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.ciencia-idCF16-5443-F420
person.identifier.orcid0000-0002-7049-2114
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.ridGLV-5485-2022
person.identifier.ridL-6798-2014
person.identifier.ridI-8470-2012
person.identifier.scopus-author-id57191503603
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.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.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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