Application of an electronic tongue as a single-run tool for olive oils physicochemical and sensory simultaneous assessment
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/58392 |
Resumo: | Olive oil is highly appreciated due to its nutritional and organoleptic characteristics. However, a huge compositional variation is observed between olive oils, requiring the use of diverse analytical techniques for its classification including titration, spectrophotometry and chromatography, as well as sensory analysis. Chemical analysis is usually time-consuming, expensive and require skilled technicians, while the sensorial ones are dependent upon individual subjective evaluations, even if performed by trained panellists. This work evaluated and demonstrated the feasibility of using a potentiometric electronic tongue, comprising non-specific lipid polymeric and cross-sensitive sensor membranes, coupled with chemometric tools based on different sub-sets of sensors (from 11 to 14 sensors), to predict key quality parameters of olive oils based on single-run assays. The multivariate linear models established for 23 centenarian olive trees from different cultivars allowed predicting peroxide value, oxidative stability, total phenols and tocopherols contents, CIELAB scale parameters (L*, a* and b* values), as well as 11 gustatory-retronasal positive attributes (green, sweet, bitter, pungent, tomato and tomato leaves, apple, banana, cabbage, fresh herbs and dry fruits) with satisfactory accuracy (0.90±0.07 R2 0.98±0.02 for the repeated K-fold-CV procedure, which ensured that 25% of the data was used for internal-validation purposes). The electronic tongue device had an accuracy statistically similar to that achieved with standard analytical techniques, pointing out the versatility of the device for the fast and simultaneous chemical and sensory analysis of olive oil. |
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Application of an electronic tongue as a single-run tool for olive oils physicochemical and sensory simultaneous assessmentOlive oilPhysicochemical-sensory analysisElectronic tongueChemometricsPredictive performanceCiências Agrárias::Biotecnologia Agrária e AlimentarEngenharia e Tecnologia::Biotecnologia IndustrialScience & TechnologyOlive oil is highly appreciated due to its nutritional and organoleptic characteristics. However, a huge compositional variation is observed between olive oils, requiring the use of diverse analytical techniques for its classification including titration, spectrophotometry and chromatography, as well as sensory analysis. Chemical analysis is usually time-consuming, expensive and require skilled technicians, while the sensorial ones are dependent upon individual subjective evaluations, even if performed by trained panellists. This work evaluated and demonstrated the feasibility of using a potentiometric electronic tongue, comprising non-specific lipid polymeric and cross-sensitive sensor membranes, coupled with chemometric tools based on different sub-sets of sensors (from 11 to 14 sensors), to predict key quality parameters of olive oils based on single-run assays. The multivariate linear models established for 23 centenarian olive trees from different cultivars allowed predicting peroxide value, oxidative stability, total phenols and tocopherols contents, CIELAB scale parameters (L*, a* and b* values), as well as 11 gustatory-retronasal positive attributes (green, sweet, bitter, pungent, tomato and tomato leaves, apple, banana, cabbage, fresh herbs and dry fruits) with satisfactory accuracy (0.90±0.07 R2 0.98±0.02 for the repeated K-fold-CV procedure, which ensured that 25% of the data was used for internal-validation purposes). The electronic tongue device had an accuracy statistically similar to that achieved with standard analytical techniques, pointing out the versatility of the device for the fast and simultaneous chemical and sensory analysis of olive oil.Project POCI-01-0145-FEDER-006984 – Associate Laboratory LSRE-LCM, Project UID/BIO/04469/2013 – CEB, Project UID/QUI/50006/2013 - REQUIMTE-LAQV and strategic project PEst-OE/AGR/UI0690/2014 – CIMO all funded by European Regional Development Fund (ERDF) through COMPETE2020 – Programa Operacional Competitividade e Internacionalização (POCI) – and by national funds through FCT – Fundação para a Ciência e a Tecnologia I.P.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoRodrigues, NunoMarx, Ítala M. G.Casal, SusanaDias, Luís G.Veloso, Ana C. A.Pereira, José A.Peres, António M.2019-05-152019-05-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/58392engRodrigues, Nuno; Marx, Ítala M. G.; Casal, Susana; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José A.; Peres, António M., Application of an electronic tongue as a single-run tool for olive oils physicochemical and sensory simultaneous assessment. Talanta, 197, 363-373, 20190039-91401873-357310.1016/j.talanta.2019.01.05530771949https://www.sciencedirect.com/science/article/pii/S0039914019300542info: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:RCAAP2023-07-21T12:54:22Zoai:repositorium.sdum.uminho.pt:1822/58392Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:53:53.365835Repositório 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 |
Application of an electronic tongue as a single-run tool for olive oils physicochemical and sensory simultaneous assessment |
title |
Application of an electronic tongue as a single-run tool for olive oils physicochemical and sensory simultaneous assessment |
spellingShingle |
Application of an electronic tongue as a single-run tool for olive oils physicochemical and sensory simultaneous assessment Rodrigues, Nuno Olive oil Physicochemical-sensory analysis Electronic tongue Chemometrics Predictive performance Ciências Agrárias::Biotecnologia Agrária e Alimentar Engenharia e Tecnologia::Biotecnologia Industrial Science & Technology |
title_short |
Application of an electronic tongue as a single-run tool for olive oils physicochemical and sensory simultaneous assessment |
title_full |
Application of an electronic tongue as a single-run tool for olive oils physicochemical and sensory simultaneous assessment |
title_fullStr |
Application of an electronic tongue as a single-run tool for olive oils physicochemical and sensory simultaneous assessment |
title_full_unstemmed |
Application of an electronic tongue as a single-run tool for olive oils physicochemical and sensory simultaneous assessment |
title_sort |
Application of an electronic tongue as a single-run tool for olive oils physicochemical and sensory simultaneous assessment |
author |
Rodrigues, Nuno |
author_facet |
Rodrigues, Nuno Marx, Ítala M. G. Casal, Susana Dias, Luís G. Veloso, Ana C. A. Pereira, José A. Peres, António M. |
author_role |
author |
author2 |
Marx, Ítala M. G. Casal, Susana Dias, Luís G. Veloso, Ana C. A. Pereira, José A. Peres, António M. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Rodrigues, Nuno Marx, Ítala M. G. Casal, Susana Dias, Luís G. Veloso, Ana C. A. Pereira, José A. Peres, António M. |
dc.subject.por.fl_str_mv |
Olive oil Physicochemical-sensory analysis Electronic tongue Chemometrics Predictive performance Ciências Agrárias::Biotecnologia Agrária e Alimentar Engenharia e Tecnologia::Biotecnologia Industrial Science & Technology |
topic |
Olive oil Physicochemical-sensory analysis Electronic tongue Chemometrics Predictive performance Ciências Agrárias::Biotecnologia Agrária e Alimentar Engenharia e Tecnologia::Biotecnologia Industrial Science & Technology |
description |
Olive oil is highly appreciated due to its nutritional and organoleptic characteristics. However, a huge compositional variation is observed between olive oils, requiring the use of diverse analytical techniques for its classification including titration, spectrophotometry and chromatography, as well as sensory analysis. Chemical analysis is usually time-consuming, expensive and require skilled technicians, while the sensorial ones are dependent upon individual subjective evaluations, even if performed by trained panellists. This work evaluated and demonstrated the feasibility of using a potentiometric electronic tongue, comprising non-specific lipid polymeric and cross-sensitive sensor membranes, coupled with chemometric tools based on different sub-sets of sensors (from 11 to 14 sensors), to predict key quality parameters of olive oils based on single-run assays. The multivariate linear models established for 23 centenarian olive trees from different cultivars allowed predicting peroxide value, oxidative stability, total phenols and tocopherols contents, CIELAB scale parameters (L*, a* and b* values), as well as 11 gustatory-retronasal positive attributes (green, sweet, bitter, pungent, tomato and tomato leaves, apple, banana, cabbage, fresh herbs and dry fruits) with satisfactory accuracy (0.90±0.07 R2 0.98±0.02 for the repeated K-fold-CV procedure, which ensured that 25% of the data was used for internal-validation purposes). The electronic tongue device had an accuracy statistically similar to that achieved with standard analytical techniques, pointing out the versatility of the device for the fast and simultaneous chemical and sensory analysis of olive oil. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-05-15 2019-05-15T00:00:00Z |
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/1822/58392 |
url |
http://hdl.handle.net/1822/58392 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Rodrigues, Nuno; Marx, Ítala M. G.; Casal, Susana; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José A.; Peres, António M., Application of an electronic tongue as a single-run tool for olive oils physicochemical and sensory simultaneous assessment. Talanta, 197, 363-373, 2019 0039-9140 1873-3573 10.1016/j.talanta.2019.01.055 30771949 https://www.sciencedirect.com/science/article/pii/S0039914019300542 |
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 |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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