Classification of olive oils according to geographical origin by using 1H NMR fingerprinting combined with multivariate analysis

Longobardi, Francesco; Ventrella, Andrea; Napoli, Claudia Di; Humpfer, Eberhard; Schütz, Birk; Schäfer, Hartmut; Kontominas, Michael G.; Sacco, Antonio

doi:10.1016/j.foodchem.2011.06.045

Cited by 136 publications

(116 citation statements)

References 22 publications

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“…The economic value of olive oils make this food product very prone to fraud, including mislabeling of olive oil commercial category, geographical or olive cultivar origin [3][4][5][6][7]. So, several gas-, liquid-and mass-spectrometry chromatography, DNA and spectroscopy based methods have been developed to assess olive oil quality and authenticity as well as to detect possible adulterations [3,5,6,[8][9][10][11][12][13][14][15][16]. Electrochemical sensors have also been extensively used, including electronic noses and electronic tongues (E-tongues), individually or in combination, mainly with the aim of identifying possible adulterations or classifying olive oils according to quality level, geographical origin or olive cultivar [16][17][18][19][20][21][22][23][24][25][26][27][28].…”

Section: Introductionmentioning

confidence: 99%

Sensory intensity assessment of olive oils using an electronic tongue

Veloso

Dias

Rodrigues

et al. 2016

Talanta

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a b s t r a c tOlive oils may be commercialized as intense, medium or light, according to the intensity perception of fruitiness, bitterness and pungency attributes, assessed by a sensory panel. In this work, the capability of an electronic tongue to correctly classify olive oils according to the sensory intensity perception levels was evaluated. Cross-sensitivity and non-specific lipid polymeric membranes were used as sensors. The sensor device was firstly tested using quinine monohydrochloride standard solutions. Mean sensitivities of 14 7 2 to 257 6 mV/decade, depending on the type of plasticizer used in the lipid membranes, were obtained showing the device capability for evaluating bitterness. Then, linear discriminant models based on sub-sets of sensors, selected by a meta-heuristic simulated annealing algorithm, were established enabling to correctly classify 91% of olive oils according to their intensity sensory grade (leave-one-out cross-validation procedure). This capability was further evaluated using a repeated K-fold cross-validation procedure, showing that the electronic tongue allowed an average correct classification of 80% of the olive oils used for internal-validation. So, the electronic tongue can be seen as a taste sensor, allowing differentiating olive oils with different sensory intensities, and could be used as a preliminary, complementary and practical tool for panelists during olive oil sensory analysis.

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Section: Introductionmentioning

confidence: 99%

Sensory intensity assessment of olive oils using an electronic tongue

Veloso

Dias

Rodrigues

et al. 2016

Talanta

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“…Moreover, sensory evaluation is mainly used to classify olive oils as LOO, VOO, or EVOO according to their positive and/or negative organoleptic sensations. In the last years, several analytical approaches, ranging from expensive chromatographic [2,6,[9][10][11][12][13]]-, DNA [14]-, or nondestructive spectroscopy [15,16]-based methods to fast and low-cost electrochemical devices [3,13,[17][18][19], have been reported. These methods showed satisfactory predictive performances regarding olive oil quality assessment and classification, including the successful Abstract Olive oil quality grading is traditionally assessed by human sensory evaluation of positive and negative attributes (olfactory, gustatory, and final olfactorygustatory sensations).…”

Section: Introductionmentioning

confidence: 99%

Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue

Dias

Rodrigues

Veloso

et al. 2015

Eur Food Res Technol

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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.

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“…NMR can be used for determining food origin (98-100), quality and purity (97,98,101). The most important application of NMR in the fi eld of safety is the use of this method for the determination of changes in food during storage, with particular emphasis on degradation processes and possible contamination with food pathogens and their toxins (93,94).…”

Section: Nuclear Magnetic Resonance Spectroscopymentioning

confidence: 99%

“…In general, 1 H NMR spectroscopy is the most frequently used method (95)(96)(97)(98)(99)108), but NMR spectroscopy can also detect other isotopes such as 13 C, 15 N, 17 O and 31 P (79,89,91,92,108). The advantages of NMR spectroscopy are that minimal sample preparation is necessary, and practically every kind of biological fl uids or food extracts can be analyzed using this method (91,92,108).…”

Section: Nuclear Magnetic Resonance Spectroscopymentioning

confidence: 99%

Foodomics and Food Safety: Where We Are

Andjelković

Gajdošik

Gašo-Sokač

et al. 2017

Food Technol. Biotechnol.

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SummaryThe power of foodomics as a discipline that is now broadly used for quality assurance of food products and adulteration identifi cation, as well as for determining the safety of food, is presented. Concerning sample preparation and application, maintenance of highly sophisticated instruments for both high-performance and high-throughput techniques, and analysis and data interpretation, special att ention has to be paid to the development of skilled analysts. The obtained data shall be integrated under a strong bioinformatics environment. Modern mass spectrometry is an extremely powerful analytical tool since it can provide direct qualitative and quantitative information about a molecule of interest from only a minute amount of sample. Quality of this information is infl uenced by the sample preparation procedure, the type of mass spectrometer used and the analyst's skills. Technical advances are bringing new instruments of increased sensitivity, resolution and speed to the market. Other methods presented here give additional information and can be used as complementary tools to mass spectrometry or for validation of obtained results. Genomics and transcriptomics, as well as affi nity-based methods, still have a broad use in food analysis. Serious drawbacks of some of them, especially the affi nity-based methods, are the cross-reactivity between similar molecules and the infl uence of complex food matrices. However, these techniques can be used for pre-screening in order to reduce the large number of samples. Great progress has been made in the application of bioinformatics in foodomics. These developments enabled processing of large amounts of generated data for both identifi cation and quantifi cation, and for corresponding modeling.

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Classification of olive oils according to geographical origin by using 1H NMR fingerprinting combined with multivariate analysis

Cited by 136 publications

References 22 publications

Sensory intensity assessment of olive oils using an electronic tongue

Sensory intensity assessment of olive oils using an electronic tongue

Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue

Foodomics and Food Safety: Where We Are

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