Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification

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

“…Regarding monovarietal olive oil classification according to olive cultivar, other approaches have been described in the literature, reporting in some cases slightly less accurate correct classification performances (ranging from 70 to 100 %) depending on the analytical technique used (e.g., NMR, NIR, and MIR spectroscopy; PTR-MS; HS-SPME-GC/MS; SNP-based PCR-RFLP capillary electrophoresis; SNP-based CAPS assays), the number of olive cultivars under study (3,5, or 10 cultivars) and chemometric tool used (e.g., LDA PLS-DA and canonical discriminant analysis) [13,14,22,[50][51][52].…”

“…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).…”

Sensory intensity assessment of olive oils using an electronic tongue

“…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]. Recently, a "magnetic tongue" was used to quantify minor compounds of EVOO that are related to the sensory attributes [29].…”

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). Label information regarding region of origin affects product acceptability, while information about cultivar significantly affects the expectation of bitterness and pungency for olive oils (Delgado, Gómez-Rico, & Guinard, 2013).…”