Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors

Sensory intensity assessment of olive oils using an electronic tongue

“…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].…”

“…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].…”

Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue

“…Some high quality and expensive olive oils (EVOO and VOO) are certified as Protected Denomination of Origin (PDO), which among other features are related to olive oil production and processing made in a specific geographical origin (Casale, Casolino, Oliveri, & Forina, 2010;Cosio, Ballabio, Benedetti, & Gigliotti, 2006;Haddi et al, 2011;Haddi et al, 2013;Karabagias, Michos, Badeka, Kontakos, & Kontominas, 2013;Montealegre, Alegre, & Garcia-Ruíz, 2010;Pizarro, Rodríguez-Tecedor, Pérez-del-Notario, Esteban-Díez, & González-Sáiz, 2013). Recently, extra emphasis has been given to the botanical origin of olive oils, due to the marketing of high-quality and high-price monovarietal hallmark EVOO (Cimato et al, 2006;Cosio et al, 2006;Garcia et al, 2013;Matos et al, 2007;Montealegre et al, 2010;Ruiz-Samblás et al, 2012).…”

“…Their quality and uniqueness is attributed to several factors like cultivar or varietal olive origin, environment, crop season, degree of maturation and cultural practises (Bakhouche et al, 2013;Cosio et al, 2006;Longobardi et al, 2012). Therefore, EVOO are one of the food products most prone to frauds that mainly involve mislabelling, adulteration or mixing with cheaper oils (Moore, Spink, & Lipp, 2012;Nunes, 2013;Pizarro et al, 2013 Several official methods and recommended practises have been established by the American Oil Chemists' Society to assess oil quality (Nunes, 2013). However, some of these methods are quite expensive, non-green techniques, and require fulfilment of straight standardised procedures to ensure accuracy.…”

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

“…On the other hand, some research works aiming for the improvement of olive oil quality assessment and classification according to olive cultivar or geographical origin reported the successful use of data fusion approaches, which merged data from different instrumental analytical methods, such as headspace mass spectrometry (electronic nose), ultraviolet-visible and near-infrared spectroscopy [21]; near-and mid-infrared spectroscopy [1,22]; ultraviolet-visible, near-and mid-infrared spectroscopy together with fatty acid composition profile from gas chromatography analysis [23]; electronic nose and tongue [19]; and visible spectroscopic fingerprints and chemical descriptors [24]. Indeed, data fusion enabled to obtain compatible measurements originated from different sources [25].…”