Repository logo
 
Publication

Unmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue-Chemometric Tool

2019Journal article Open access
Simple item page
dc.contributor.authorBobiano, Marta
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorMadureira, Marta
dc.contributor.authorDias, L.G.
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.accessioned2020-01-06T14:10:40Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-01-06T14:10:40Z
dc.date.issued2019
dc.description.abstractOlive oil price and consumers’ preference depend on the commercial grade classification that can decrease if any sensory defect is perceived leading to an economic loss. Enriched oils, obtained by incorporating dried aromatic herbs, spices, or essential oils, which is a common practice in the Mediterranean region, are commercially available. This practice may conceal the fraudulent purpose of masking the perception of sensory defects. The detection of this type of fraud is a difficult task, requiring sensory analysis. Thus, in this study, extra-virgin and lampante olive oils, the latter classification being due to the perception of an intense winey-vinegary defect, were deliberately enriched with different amounts of basil-dried herbs and oregano-dried herbs. Sensory analysis showed that, depending on the aromatic herb and on the added amount (0.011–0.110 g herb per kg oil), the defect intensity could be masked leading to an erroneous classification of flavored lampante oils as flavored virgin oils. In contrast, the electronic tongue-chemometric approach could unmask the defect in flavored oils (predictive sensitivities: 70–78%) and semiquantitatively discriminate flavored oils according to the added levels of basil or oregano (predictive sensitivities: 93–100%). The electronic tongue approach showed satisfactory unmasking performance when compared with the sensory panel, and so, its future application as a quality control tastesensor device for disclosing olive oil sensory defects masked by the incorporation of flavoring agents may be forseen.
dc.description.sponsorshipThis work was financially supported by Associate Laboratory LSRE-LCM—UID/EQU/50020/2019, strategic funding UID/BIO/04469/2019—CEB, BioTecNorte operation (NORTE-01-0145-FEDER-000004), and strategic project PEst-OE/AGR/UI0690/2014—CIMO, funded by national funds through FCT/MCTES (PIDDAC).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationBobiano, Marta; Rodrigues, Nuno; Madureira, Marta; Dias, Luís G.; Veloso, Ana C.A.; Pereira, José A.; Peres, António M. (2019). Unmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue-Chemometric Tool. JAOCS, Journal of the American Oil Chemists' Society. ISSN 0003-021X. 96, p. 751-760en_EN
dc.identifier.doi10.1002/aocs.12249en_EN
dc.identifier.issn0003-021X
dc.identifier.urihttp://hdl.handle.net/10198/20284
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAromatic herbs flavoringen_EN
dc.subjectElectronic tongueen_EN
dc.subjectOlive oilen_EN
dc.subjectPhysicochemical analysisen_EN
dc.subjectSensory analysisen_EN
dc.subjectSensory defect detectionen_EN
dc.titleUnmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue-Chemometric Toolen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT
oaire.fundingStream5876
person.familyNameRodrigues
person.familyNameMadureira
person.familyNameDias
person.familyNamePereira
person.familyNamePeres
person.givenNameNuno
person.givenNameMarta
person.givenNameLuís G.
person.givenNameJosé Alberto
person.givenNameAntónio M.
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id3316-FF59-4ACE
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.orcid0000-0003-4670-6458
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.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublicationf23077f3-e629-4b11-8e7e-ffec02fb3df0
relation.isAuthorOfPublicationeac8c166-4056-4ed0-8d8d-7ecb2c4481a5
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication7d93be47-8dc4-4413-9304-5b978773d3bb
relation.isAuthorOfPublication.latestForDiscoveryf23077f3-e629-4b11-8e7e-ffec02fb3df0
relation.isProjectOfPublicationf3fc3f7e-17b1-488f-abea-2601a44654b1
relation.isProjectOfPublication.latestForDiscoveryf3fc3f7e-17b1-488f-abea-2601a44654b1

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
90.pdf
Size:
1.85 MB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.75 KB
Format:
Plain Text
Description:
Download

Collections

CIMO - Artigos em Revistas Indexados à WoS/Scopus