Discrimination of virgin olive oil defects—comparison of two evaluation methods: HS-SPME GC-MS and electronic nose

Esposto, Sonia; Servili, Maurizio; Selvaggini, Roberto; Riccò, Isabella; Taticchi, Agnese; Urbani, Stefania; Montedoro, Gian Francesco

doi:10.1016/s0167-4501(06)80075-0

Cited by 6 publications

(4 citation statements)

References 2 publications

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“…Electronic nose and SPME have been coupled for the volatile analysis to get accurate and reliable classification of samples including olive oil (Esposto and others 2006) and infant formula oxidation (Fenaille and others 2003). Vinaixa and others (2005) successfully determine the rancidity of potato chips using electronic nose/MS and electronic nose/MOS.…”

Section: Resultsmentioning

confidence: 99%

Application of Solid Phase‐Microextraction (SPME) and Electronic Nose Techniques to Differentiate Volatiles of Sesame Oils Prepared with Diverse Roasting Conditions

Park¹,

Jeong²,

Yeo³

et al. 2011

Journal of Food Science

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Headspace volatiles of sesame oil (SO) from sesame seeds roasted at 9 different conditions were analyzed by a combination of solid phase microextraction (SPME)-gas chromatography/mass spectrometry (GC/MS), electronic nose/metal oxide sensors (MOS), and electronic nose/MS. As roasting temperature increased from 213 to 247 °C, total headspace volatiles and pyrazines increased significantly (P < 0.05). Pyrazines were major volatiles in SO and furans, thiazoles, aldehydes, and alcohols were also detected. Roasting temperature was more discrimination factor than roasting time for the volatiles in SO through the principal component analysis (PCA) of SPME-GC/MS, electronic nose/MOS, and electronic nose/MS. Electronic nose/MS showed that ion fragment 52, 76, 53, and 51 amu played important roles in discriminating volatiles in SO from roasted sesame seeds, which are the major ion fragments from pyrazines, furans, and furfurals. SO roasted at 213, 230, and 247 °C were clearly differentiated from each other on the base of volatile distribution by SPME-GC/MS, electronic nose/MOS, and electronic nose/MS analyses. Practical Application: The results of this study are ready to apply for the discriminating samples using a combinational analysis of volatiles. Not only vegetable oils prepared from roasting process but also any food sample possessing volatiles could be targets for the SPME-GC/MS and electronic nose assays. Contents and types of pyrazines in sesame seed oil could be used as markers to track down the degree of roasting and oxidation during oil preparation.

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Section: Resultsmentioning

confidence: 99%

Application of Solid Phase‐Microextraction (SPME) and Electronic Nose Techniques to Differentiate Volatiles of Sesame Oils Prepared with Diverse Roasting Conditions

Park¹,

Jeong²,

Yeo³

et al. 2011

Journal of Food Science

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“…This would allow an improvement in process control. To achieve this aim, the use of alternative analysis technologies of the olive oil, such as electronic nose, could be a good opportunity (Aparicio et al, 2000;Esposto et al, 2006;Tena et al, 2007). To date there is only one research (Esposto et al, 2009) in which the monitoring of virgin olive oil volatile compounds during an industrial process was made by using an on-line electronic nose.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of a multisensorial system for a rapid preliminary screening of the olive oil chemical compounds in an industrial process

Tamborrino

Leone

Romaniello

et al. 2020

J Agricult Engineer

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In this study, a sensory system, named BIONOTE, based on gas and liquid analyses was used to analyse the headspace of olive oil samples obtained at the end of the extraction process for a preliminary screening of the volatile and phenolic compounds. Olive oil samples were obtained using different olive paste conditioning systems, including microwave and megasound machines at different processing time. The same olives batch was used for the entire test. BIONOTE showed the ability to discriminate between 64 virgin olive oils originated from different technologies or by using different process parameters, as demonstrated by the partial least square discriminant analysis (PLS-DA) models calculated. The percentage of correct classification in different conditions are in a range from 92.19% to 100%. In addition, the research shown that the multisensorial system can provide a preliminary estimation of some volatile and phenolic compounds concentrations detected by laboratory analysis. Data analysis has been performed using multivariate data analysis techniques: PLS-DA cross validation via leave one out criterion. Future perspectives are to further develop BIONOTE in order to increase the number of detected chemical compounds and finally to include the mathematical models obtained in the BIONOTE microcontroller for a rapid chemical characterization of olive oil in the mill.

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“…Such instruments (also called MOS E-noses or smart sensor arrays), are a fast and low-cost alternative to the conventional SolidPhase Microextraction (SPME) Gas Chromatography (G-C) systems for VC analysis. Their fast response time (minutes) makes MOS E-noses suitable for online analysis of VCs [5]. Despite such advantages for industrial applications, the use of MOS e-noses has some serious disadvantages, for example, sensor drifts [6], sensor poisoning due to aggressive species and the influence of extrinsic factors on their response such as temperature and humidity [7].…”

Section: Introductionmentioning

confidence: 99%

“…Sensor poisoning is an effect that cannot be compensated for and requires the replacement of the sensor, so special care must be observed [5]. The problem of compensating for humidity effects is dealt with by Bekir Mumyakmaza et al [10]in their 2010 article regarding a general purpose application.…”

Section: Introductionmentioning

confidence: 99%

Precision of volatile compound analysis in extra virgin olive oil: The influence of MOS electronic nose acquisition factors

Ortega¹,

García

Ortega

2015

2015 IEEE International Conference on Industrial Technology (ICIT)

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The Agri-Food Industry in developed countries is becoming a fully automated sector, integrating concepts such as sensory perception. Undoubtedly the ability to check the quality of the final product, especially its flavour and odour, are extremely important. To this end, a correctly tuned electronic nose can improve the early detection of flavour defects and quality control in modern automatic supervised systems. In the Extra Virgin Olive Oil (EVOO) Industry, sensory perception is a critical factor in increasing the value of the final product. In order to incorporate an olfactometric sensor in the EVOO extraction process, it is necessary to identify the probable factors that need to be controlled. A study of the acquisition factors of a general purpose metal oxide semiconductor electronic nose during the analysis of EVOO volatile compounds (VC) was conducted in order to understand which factors are critical for an online industrial olfactometric application. Also, a design of experiment (DoE) approach was undertaken, by means of a two level full factorial experiment focused on the headspace injection flow, the static headspace mass, time of stabilisation and temperature factors. The coefficient of variation (CV) in the steady state of the VC acquisition was the variable used to evaluate precision during the measurement.

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Discrimination of virgin olive oil defects—comparison of two evaluation methods: HS-SPME GC-MS and electronic nose

Cited by 6 publications

References 2 publications

Application of Solid Phase‐Microextraction (SPME) and Electronic Nose Techniques to Differentiate Volatiles of Sesame Oils Prepared with Diverse Roasting Conditions

Application of Solid Phase‐Microextraction (SPME) and Electronic Nose Techniques to Differentiate Volatiles of Sesame Oils Prepared with Diverse Roasting Conditions

Evaluation of a multisensorial system for a rapid preliminary screening of the olive oil chemical compounds in an industrial process

Precision of volatile compound analysis in extra virgin olive oil: The influence of MOS electronic nose acquisition factors

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