Quartz Crystal Microbalance (QCM) sensor arrays selection for olive oil sensory evaluation

Escuderos, María E.; Sánchez, Sebastián; Jiménez, Antonio

doi:10.1016/j.foodchem.2010.07.007

Cited by 51 publications

(26 citation statements)

References 10 publications

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“…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].…”

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

View full text Add to dashboard Cite

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“…Indeed, electronic noses (E-noses) and electronic tongues (E-tongues), individually or combined, have been proposed in the last decade for olive oil characterisation (Ruiz-Samblás et al, 2012) using different multivariate statistical techniques. E-noses have been successfully used to classify and discriminate EVOO, VOO and LOO (Escuderos, Sánchez, & Jiménez, 2010;Escuderos, Sánchez, & Jiménez, 2011;García-González, & Aparicio, 2004); to classify VOO according to their geographical origin (Haddi et al, 2011), and to differentiate single-cultivar or multi-cultivar EVOO according to Protected Designation of Origin (Cimato et al, 2006). Voltammetric E-tongues have been applied with success to separate EVOO, VOO, LOO and refined olive oils (Apetrei, & Apetrei, 2013;Apetrei, Rodríguez-Méndez, & de Saja, 2005;Oliveri, Baldo, Daniele, & Forina, 2009) and to distinguish EVOO from maize oils, different EVOO from the same geographical region or EVOO from different countries (Oliveri et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2014

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a b s t r a c tLabel authentication of monovarietal extra virgin olive oils is of great importance. A novel approach based on a potentiometric electronic tongue is proposed to classify oils obtained from single olive cultivars (Portuguese cvs. Cobrançosa, Madural, Verdeal Transmontana; Spanish cvs. Arbequina, Hojiblanca, Picual). A meta-heuristic simulated annealing algorithm was applied to select the most informative sets of sensors to establish predictive linear discriminant models. Olive oils were correctly classified according to olive cultivar (sensitivities greater than 97%) and each Spanish olive oil was satisfactorily discriminated from the Portuguese ones with the exception of cv. Arbequina (sensitivities from 61% to 98%). Also, the discriminant ability was related to the polar compounds contents of olive oils and so, indirectly, with organoleptic properties like bitterness, astringency or pungency. Therefore the proposed E-tongue can be foreseen as a useful auxiliary tool for trained sensory panels for the classification of monovarietal extra virgin olive oils.

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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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Quartz Crystal Microbalance (QCM) sensor arrays selection for olive oil sensory evaluation

Cited by 51 publications

References 10 publications

Sensory intensity assessment of olive oils using an electronic tongue

Sensory intensity assessment of olive oils using an electronic tongue

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

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

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