A fuzzy filter to study the selectivity and sensitivity of a SPME enhanced SAW sensor system characterizing virgin olive oil aroma

García‐González, Diego L.; Barie, Nicole; Rapp, M.; Aparicio, Ramón

doi:10.1016/j.snb.2005.11.071

Cited by 10 publications

(2 citation statements)

References 11 publications

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“…Laboratory preparation [83] 2005 MOS/QCM 8/8 MOSES II [68] 2006 SAW 8 Laboratory preparation [84] 2006 MOS (SnO 2 ) 5 Laboratory preparation [85] 2006 MOS/MOSFET 12/10 Applied Sensor 3320 [86] 2006 MOS/MOSFET 12/10 Applied Sensor 3320 P3MT, poly-3-methylthiophene; PAN, polyaniline; PANI, poly(2-methoxyaniline); PDOTT, poly(4,4'dipentoxy-2,2'-terthiophene); PPy, polypyrrole.…”

Section: Ref Year Sensor Typementioning

confidence: 99%

Instrumental technique evolution for olive oil sensory analysis

Escuderos

Uceda

Sánchez

et al. 2007

Euro J Lipid Sci & Tech

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At present, two systems have been usually used to identify olive oil aroma: the official panel test, according to the European Union Regulation [1], and the gas chromatographic method and its improvements. However, both types of techniques have two principal disadvantages: They need a long time for analysis and cannot be applied on‐line. Recently, there has been increasing interest in the development of a new device, the so‐called “electronic nose”. The aim of this work is to perform both a review of these techniques used for olive oil sensory analysis and their advantages and disadvantages.

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Section: Ref Year Sensor Typementioning

confidence: 99%

Instrumental technique evolution for olive oil sensory analysis

Escuderos

Uceda

Sánchez

et al. 2007

Euro J Lipid Sci & Tech

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“…Virgin olive oil aroma is not obviously an exception and its volatile compounds, quantified by several analytical methods [1][2][3][4][5], have been used to characterize varietal oils [6,7] and to determine the oil geographical origins [5,8], among other applications [9]. Less attention, however, has been paid to explain the olive oil sensory descriptors [10] by means of the chemical compounds, though some attempts have been made [8,[11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Characterization of olive paste volatiles to predict the sensory quality of virgin olive oil

García‐González

Tena

Aparicio

2007

Euro J Lipid Sci & Tech

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One of the main challenges that virgin olive oil producers face today is an accurate prediction of the sensory quality of the final product prior to the milling of the olives. The possibility that olive paste aroma can be used as a predictive measurement of virgin olive oil quality is studied in this paper. The study was centered on distinguishing the aroma of olive pastes that produced virgin olive oils without sensory defects from the aroma of olive pastes the virgin olive oils of which showed sensory defects. Olive pastes were analyzed by solid-phase microextraction-gas chromatography and a sensor system based on metal oxide sensors. Forty-four volatile compounds were identified in olive pastes, all of them being also present in virgin olive oil. Six volatile compounds -acetic acid, octane, methyl benzene, (E)-2-hexenal, hexyl acetate and 3-methyl-1-butanol -distinguished both kinds of pastes with only five misclassified samples. Five metal oxide sensors were able to classify the olive pastes with only two erroneous classifications.

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