Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approach

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Nuno
Data de Publicação: 2017
Outros Autores: Dias, Luís G., Veloso, Ana C. A., Pereira, José A., Peres, António M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/45121
Resumo: Physicochemical quality parameters, olfactory and gustatoryretronasal positive sensations of extra-virgin olive oils vary during storage leading to a decrease in the overall quality. Olive oil quality decline may prevent the compliance of olive oil quality with labeling and significantly reduce shelf life, resulting in important economic losses and negatively condition the consumer confidence. The feasibility of applying an electronic tongue to assess olive oils usual commercial light storage conditions and storage time was evaluated and compared with the discrimination potential of physicochemical or positive olfactory/gustatory sensorial parameters. Linear discriminant models, based on subsets of 58 electronic tongue sensor signals, selected by the meta-heuristic simulated annealing variable selection algorithm, allowed the correct classification of olive oils according to the light exposition conditions and/or storage time (sensitivities and specificities for leave-one-out cross-validation: 8296 %). The predictive performance of the E-tongue approach was further evaluated using an external independent dataset selected using the KennardStone algorithm and, in general, better classification rates (sensitivities and specificities for external dataset: 67100 %) were obtained compared to those achieved using physicochemical or sensorial data. So, the work carried out is a proof-of-principle that the proposed electrochemical device could be a practical and versatile tool for, in a single and fast electrochemical assay, successfully discriminate olive oils with different storage times and/or exposed to different light conditions.
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spelling Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approachExtra-virgin olive oilSensory attributes intensity perceptionElectronic tongueLinear discriminant analysisSimulated annealing algorithmScience & TechnologyPhysicochemical quality parameters, olfactory and gustatoryretronasal positive sensations of extra-virgin olive oils vary during storage leading to a decrease in the overall quality. Olive oil quality decline may prevent the compliance of olive oil quality with labeling and significantly reduce shelf life, resulting in important economic losses and negatively condition the consumer confidence. The feasibility of applying an electronic tongue to assess olive oils usual commercial light storage conditions and storage time was evaluated and compared with the discrimination potential of physicochemical or positive olfactory/gustatory sensorial parameters. Linear discriminant models, based on subsets of 58 electronic tongue sensor signals, selected by the meta-heuristic simulated annealing variable selection algorithm, allowed the correct classification of olive oils according to the light exposition conditions and/or storage time (sensitivities and specificities for leave-one-out cross-validation: 8296 %). The predictive performance of the E-tongue approach was further evaluated using an external independent dataset selected using the KennardStone algorithm and, in general, better classification rates (sensitivities and specificities for external dataset: 67100 %) were obtained compared to those achieved using physicochemical or sensorial data. So, the work carried out is a proof-of-principle that the proposed electrochemical device could be a practical and versatile tool for, in a single and fast electrochemical assay, successfully discriminate olive oils with different storage times and/or exposed to different light conditions.The authors acknowledge the financial support from the strategic funding of UID/BIO/04469/2013 unit, from Project POCI-01-0145-FEDER-006984—Associate Laboratory LSRELCM funded by FEDER funds through COMPETE2020—Programa Operacional Competitividade e Internacionalização (POCI)—and by national funds through FCT—Fundação para a Ciência e a Tecnologia and under the strategic funding of UID/BIO/04469/2013 unit. Nuno Rodrigues thanks FCT, POPH-QREN and FSE for the Ph.D. Grant (SFRH/BD/104038/2014).info:eu-repo/semantics/publishedVersionSpringer NatureUniversidade do MinhoRodrigues, NunoDias, Luís G.Veloso, Ana C. A.Pereira, José A.Peres, António M.2017-042017-04-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/45121engRodrigues, Nuno; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José A.; Peres, António M., Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approach. European Food Research and Technology, 243(4), 597-607, 20171438-23771438-238510.1007/s00217-016-2773-2http://www.springer.com/food+science/journal/217info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:46:57Zoai:repositorium.sdum.uminho.pt:1822/45121Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:45:00.254554Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approach
title Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approach
spellingShingle Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approach
Rodrigues, Nuno
Extra-virgin olive oil
Sensory attributes intensity perception
Electronic tongue
Linear discriminant analysis
Simulated annealing algorithm
Science & Technology
title_short Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approach
title_full Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approach
title_fullStr Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approach
title_full_unstemmed Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approach
title_sort Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approach
author Rodrigues, Nuno
author_facet Rodrigues, Nuno
Dias, Luís G.
Veloso, Ana C. A.
Pereira, José A.
Peres, António M.
author_role author
author2 Dias, Luís G.
Veloso, Ana C. A.
Pereira, José A.
Peres, António M.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Rodrigues, Nuno
Dias, Luís G.
Veloso, Ana C. A.
Pereira, José A.
Peres, António M.
dc.subject.por.fl_str_mv Extra-virgin olive oil
Sensory attributes intensity perception
Electronic tongue
Linear discriminant analysis
Simulated annealing algorithm
Science & Technology
topic Extra-virgin olive oil
Sensory attributes intensity perception
Electronic tongue
Linear discriminant analysis
Simulated annealing algorithm
Science & Technology
description Physicochemical quality parameters, olfactory and gustatoryretronasal positive sensations of extra-virgin olive oils vary during storage leading to a decrease in the overall quality. Olive oil quality decline may prevent the compliance of olive oil quality with labeling and significantly reduce shelf life, resulting in important economic losses and negatively condition the consumer confidence. The feasibility of applying an electronic tongue to assess olive oils usual commercial light storage conditions and storage time was evaluated and compared with the discrimination potential of physicochemical or positive olfactory/gustatory sensorial parameters. Linear discriminant models, based on subsets of 58 electronic tongue sensor signals, selected by the meta-heuristic simulated annealing variable selection algorithm, allowed the correct classification of olive oils according to the light exposition conditions and/or storage time (sensitivities and specificities for leave-one-out cross-validation: 8296 %). The predictive performance of the E-tongue approach was further evaluated using an external independent dataset selected using the KennardStone algorithm and, in general, better classification rates (sensitivities and specificities for external dataset: 67100 %) were obtained compared to those achieved using physicochemical or sensorial data. So, the work carried out is a proof-of-principle that the proposed electrochemical device could be a practical and versatile tool for, in a single and fast electrochemical assay, successfully discriminate olive oils with different storage times and/or exposed to different light conditions.
publishDate 2017
dc.date.none.fl_str_mv 2017-04
2017-04-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/45121
url http://hdl.handle.net/1822/45121
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Rodrigues, Nuno; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José A.; Peres, António M., Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approach. European Food Research and Technology, 243(4), 597-607, 2017
1438-2377
1438-2385
10.1007/s00217-016-2773-2
http://www.springer.com/food+science/journal/217
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer Nature
publisher.none.fl_str_mv Springer Nature
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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