Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/12837
Título: Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue
Autor: Dias, L.G.
Rodrigues, Nuno
Veloso, Ana C.A.
Pereira, J.A.
Peres, António M.
Palavras-chave: Single-cultivar extra-virgin olive oil
Sensory analysis
Potentiometric electronic tongue
Linear multivariate methods
Simulated annealing algorithm
Data: 2016
Citação: Dias, L.G.; Rodrigues, Nuno; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M. (2016). Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue. European Food Research and Technology. ISSN 1438-2377. 242:2, p. 259–270
Resumo: Olive oil quality grading is traditionally assessed by human sensory evaluation of positive and negative attributes (olfactory, gustatory, and final olfactory–gustatory sensations). However, it is not guaranteed that trained panelist can correctly classify monovarietal extra-virgin olive oils according to olive cultivar. In this work, the potential application of human (sensory panelists) and artificial (electronic tongue) sensory evaluation of olive oils was studied aiming to discriminate eight single-cultivar extra-virgin olive oils. Linear discriminant, partial least square discriminant, and sparse partial least square discriminant analyses were evaluated. The best predictive classification was obtained using linear discriminant analysis with simulated annealing selection algorithm. A low-level data fusion approach (18 electronic tongue signals and nine sensory attributes) enabled 100 % leave-one-out cross-validation correct classification, improving the discrimination capability of the individual use of sensor profiles or sensory attributes (70 and 57 % leave-one-out correct classifications, respectively). So, human sensory evaluation and electronic tongue analysis may be used as complementary tools allowing successful monovarietal olive oil discrimination.
Peer review: yes
URI: http://hdl.handle.net/10198/12837
DOI: 10.1007/s00217-015-2537-4
ISSN: 1438-2377
Aparece nas colecções:CIMO - Artigos em Revistas Indexados à WoS/Scopus

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