Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity

被引:29
|
作者
Teixeira, Guilherme G. [1 ]
Dias, Luis G. [1 ]
Rodrigues, Nuno [1 ]
Marx, Itala M. G. [1 ,2 ]
Veloso, Ana C. A. [3 ,4 ]
Pereira, Jose A. [1 ]
Peres, Antonio M. [1 ]
机构
[1] Inst Politecn Braganca, Ctr Invest Montanha CIMO, ESA, Campus Santa Apolonia, P-5300253 Braganca, Portugal
[2] Univ Porto, Fac Pharm, Lab Bromatol & Hydrol, LAQV REQUIMTE, Rua Jorge Viterbo Ferreira 228, P-4050313 Porto, Portugal
[3] Inst Politecn Coimbra, DEQB, ISEC, Rua Pedro Nunes, P-3030199 Coimbra, Portugal
[4] Univ Minho, CEB Ctr Biol Engn, Campus Gualtar, P-4710057 Braga, Portugal
关键词
Olive oil; Fruity intensity commercial grade; Electronic nose; Metal oxide sensors; Linear discriminant analysis; Simulated annealing algorithm; VOLATILE COMPOUNDS; AROMA COMPOUNDS; E-TONGUE; E-EYE; CULTIVARS; EVOLUTION; SENSORS;
D O I
10.1016/j.talanta.2021.122122
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
An electronic nose, comprising nine metal oxide sensors, has been built aiming to classify olive oils according to the fruity intensity commercial grade (ripely fruity or light, medium and intense greenly fruity), following the European regulated complementary terminology. The lab-made sensor device was capable to differentiate standard aqueous solutions (acetic acid, cis-3-hexenyl, cis-3-hexen-1-ol, hexanal, 1-hexenol and nonanal) that mimicked positive sensations (e.g., fatty, floral, fruit, grass, green and green leaves attributes) and negative attributes (e.g., sour and vinegary defects), as well as to semi-quantitatively classify them according to the concentration ranges (0.05-2.25 mg/kg). For that, unsupervised (principal component analysis) and supervised (linear discriminant analysis: sensitivity of 92% for leave-one-out cross validation) classification multivariate models were established based on nine or six gas sensors, respectively. It was also showed that the built E-nose allowed differentiating/discriminating (sensitivity of 81% for leave-one-out cross validation) extra virgin olive oils according to the perceived intensity of fruitiness as ripely fruity, light, medium or intense greenly fruity. In conclusion, the gas sensor device could be used as a practical preliminary non-destructive tool for guaranteeing the correctness of olive oil fruitiness intensity labelling.
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页数:8
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