Quality assessment and authentication of virgin olive oil by NMR spectroscopy: A critical review

Dais, Photis; Hatzakis, Emmanuel

doi:10.1016/j.aca.2012.12.003

Cited by 206 publications

(161 citation statements)

References 128 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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“…In parallel, 1 H and 13 C NMR have been widely used for identification and quantitative evaluation of triglycerides in olive oil (saturated fatty acid chains, mono-unsaturated, poly-unsaturated, stereochemistry of the double bonds, etc.) and for quality assessment and authentication [25][26][27]. Using the fingerprint technique, characteristic resonances of individual components of the unsaponifiable fraction (sterols, alcohols, tocopherol) have been identified using 1 H NMR, and the results allowed the determination of geographical origin of olive oil [28].…”

Section: C Nmr Data Of Squalene and Olive Oilmentioning

confidence: 99%

“…and for quality assessment and authentication [25][26][27]. Using the fingerprint technique, characteristic resonances of individual components of the unsaponifiable fraction (sterols, alcohols, tocopherol) have been identified using 1 H NMR, and the results allowed the determination of geographical origin of olive oil [28].…”

Section: Introductionmentioning

confidence: 99%

Quantification of Squalene in Olive Oil Using 13C Nuclear Magnetic Resonance Spectroscopy

et al. 2017

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Abstract:In the course of our ongoing work on the chemical characterization of Corsican olive oil, we have developed and validated a method for direct quantification of squalene using 13 C Nuclear Magnetic Resonance (NMR) spectroscopy without saponification, extraction, or fractionation of the investigated samples. Good accuracy, linearity, and precision of the measurements have been observed. The experimental procedure was applied to the quantification of squalene in 24 olive oil samples from Corsica. Squalene accounted for 0.35-0.83% of the whole composition.

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Quality assessment and authentication of virgin olive oil by NMR spectroscopy: A critical review

Cited by 206 publications

References 128 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

Quantification of Squalene in Olive Oil Using 13C Nuclear Magnetic Resonance Spectroscopy

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