Assessment of table olives' organoleptic defect intensities based on the potentiometric fingerprint recorded by an electronic tongue
Autor(a) principal: | |
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Data de Publicação: | 2017 |
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/1822/46350 |
Resumo: | Table olives are prone to the appearance of sensory defects that decrease their quality and in some cases result in olives unsuitable for consumption. The evaluation of the type and intensity of the sensory negative attributes of table olives is recommended by the International Olive Council, although not being legally required for commercialization. However, the accomplishment of this task requires the training and implementation of sensory panels according to strict directives, turning out in a time-consuming and expensive procedure that involves a degree of subjectivity. In this work, an electronic tongue is proposed as a taste sensor device for evaluating the intensity of sensory defects of table olives. The potentiometric signal profiles gathered allowed establishing multiple linear regression models, based on the most informative subsets of signals (from 24 to 29 recorded during the analysis of olive aqueous pastes and brine solutions) selected using a simulated annealing meta-heuristic algorithm. The models enabled the prediction of the median intensities (R2 ≥ 0.942 and RMSE ≤ 0.356, for leave-one-out or repeated K-fold cross-validation procedures) of butyric, musty, putrid, winey-vinegary, and zapateria negative sensations being, in general, the predicted intensities within the range of intensities perceived by the sensory panel. Indeed, based on the predicted mean intensities of the sensory defects, the electrochemical-chemometric approach developed could correctly classify 86.4% of the table olive samples according to their trade category based on a sensory panel evaluation and following the International Olive Council regulations (i.e., extra, 1st choice, 2nd choice, and olives that may not be sold as table olives). So, the satisfactory overall predictions achieved demonstrate that the electronic tongue could be a complementary tool for assessing table olive defects, reducing the effort of trained panelists and minimizing the risk of subjective evaluations. |
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Assessment of table olives' organoleptic defect intensities based on the potentiometric fingerprint recorded by an electronic tongueTable olivesSensory defects intensityElectronic tongueMultivariate linear regression modelsSimulated annealing algorithmScience & TechnologyTable olives are prone to the appearance of sensory defects that decrease their quality and in some cases result in olives unsuitable for consumption. The evaluation of the type and intensity of the sensory negative attributes of table olives is recommended by the International Olive Council, although not being legally required for commercialization. However, the accomplishment of this task requires the training and implementation of sensory panels according to strict directives, turning out in a time-consuming and expensive procedure that involves a degree of subjectivity. In this work, an electronic tongue is proposed as a taste sensor device for evaluating the intensity of sensory defects of table olives. The potentiometric signal profiles gathered allowed establishing multiple linear regression models, based on the most informative subsets of signals (from 24 to 29 recorded during the analysis of olive aqueous pastes and brine solutions) selected using a simulated annealing meta-heuristic algorithm. The models enabled the prediction of the median intensities (R2 ≥ 0.942 and RMSE ≤ 0.356, for leave-one-out or repeated K-fold cross-validation procedures) of butyric, musty, putrid, winey-vinegary, and zapateria negative sensations being, in general, the predicted intensities within the range of intensities perceived by the sensory panel. Indeed, based on the predicted mean intensities of the sensory defects, the electrochemical-chemometric approach developed could correctly classify 86.4% of the table olive samples according to their trade category based on a sensory panel evaluation and following the International Olive Council regulations (i.e., extra, 1st choice, 2nd choice, and olives that may not be sold as table olives). So, the satisfactory overall predictions achieved demonstrate that the electronic tongue could be a complementary tool for assessing table olive defects, reducing the effort of trained panelists and minimizing the risk of subjective evaluations.This work was financially supported by Project POCI-01-0145-FEDER-006984—Associate Laboratory LSRE-LCM, by Project UID/QUI/00616/2013 —CQ-VR, and UID/AGR/00690/ 2013—CIMO, all funded by Fundo Europeu de Desenvolvimento Regional (FEDER) through COMPETE2020—Programa Operacional Competitividade e Internacionalização (POCI) and by national funds through Fundação para a Ciência e a Tecnologia (FCT), Portugal. Strategic funding of UID/BIO/04469/2013 unit is also acknowledged. Nuno Rodrigues thanks FCT, POPH-QREN, and FSE for the Ph.D. Grant (SFRH/BD/104038/2014).info:eu-repo/semantics/publishedVersionSpringerUniversidade do MinhoMarx, Ítala M. G.Rodrigues, NunoDias, Luís G.Veloso, Ana C. A.Pereira, José A.Drunkler, Deisy A.Peres, António M.2017-072017-07-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/46350engMarx, Ítala M. G.; Rodrigues, Nuno; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José A.; Drunkler, Deisy A.; Peres, António M., Assessment of table olives' organoleptic defect intensities based on the potentiometric fingerprint recorded by an electronic tongue. Food and Bioprocess Technology, 10(7), 1310-1323, 20171935-51301935-514910.1007/s11947-017-1902-7http://www.springer.com/food+science/journal/11947info: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:RCAAP2023-07-21T12:23:13Zoai:repositorium.sdum.uminho.pt:1822/46350Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:16:53.835218Repositório 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 |
Assessment of table olives' organoleptic defect intensities based on the potentiometric fingerprint recorded by an electronic tongue |
title |
Assessment of table olives' organoleptic defect intensities based on the potentiometric fingerprint recorded by an electronic tongue |
spellingShingle |
Assessment of table olives' organoleptic defect intensities based on the potentiometric fingerprint recorded by an electronic tongue Marx, Ítala M. G. Table olives Sensory defects intensity Electronic tongue Multivariate linear regression models Simulated annealing algorithm Science & Technology |
title_short |
Assessment of table olives' organoleptic defect intensities based on the potentiometric fingerprint recorded by an electronic tongue |
title_full |
Assessment of table olives' organoleptic defect intensities based on the potentiometric fingerprint recorded by an electronic tongue |
title_fullStr |
Assessment of table olives' organoleptic defect intensities based on the potentiometric fingerprint recorded by an electronic tongue |
title_full_unstemmed |
Assessment of table olives' organoleptic defect intensities based on the potentiometric fingerprint recorded by an electronic tongue |
title_sort |
Assessment of table olives' organoleptic defect intensities based on the potentiometric fingerprint recorded by an electronic tongue |
author |
Marx, Ítala M. G. |
author_facet |
Marx, Ítala M. G. Rodrigues, Nuno Dias, Luís G. Veloso, Ana C. A. Pereira, José A. Drunkler, Deisy A. Peres, António M. |
author_role |
author |
author2 |
Rodrigues, Nuno Dias, Luís G. Veloso, Ana C. A. Pereira, José A. Drunkler, Deisy 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 |
Marx, Ítala M. G. Rodrigues, Nuno Dias, Luís G. Veloso, Ana C. A. Pereira, José A. Drunkler, Deisy A. Peres, António M. |
dc.subject.por.fl_str_mv |
Table olives Sensory defects intensity Electronic tongue Multivariate linear regression models Simulated annealing algorithm Science & Technology |
topic |
Table olives Sensory defects intensity Electronic tongue Multivariate linear regression models Simulated annealing algorithm Science & Technology |
description |
Table olives are prone to the appearance of sensory defects that decrease their quality and in some cases result in olives unsuitable for consumption. The evaluation of the type and intensity of the sensory negative attributes of table olives is recommended by the International Olive Council, although not being legally required for commercialization. However, the accomplishment of this task requires the training and implementation of sensory panels according to strict directives, turning out in a time-consuming and expensive procedure that involves a degree of subjectivity. In this work, an electronic tongue is proposed as a taste sensor device for evaluating the intensity of sensory defects of table olives. The potentiometric signal profiles gathered allowed establishing multiple linear regression models, based on the most informative subsets of signals (from 24 to 29 recorded during the analysis of olive aqueous pastes and brine solutions) selected using a simulated annealing meta-heuristic algorithm. The models enabled the prediction of the median intensities (R2 ≥ 0.942 and RMSE ≤ 0.356, for leave-one-out or repeated K-fold cross-validation procedures) of butyric, musty, putrid, winey-vinegary, and zapateria negative sensations being, in general, the predicted intensities within the range of intensities perceived by the sensory panel. Indeed, based on the predicted mean intensities of the sensory defects, the electrochemical-chemometric approach developed could correctly classify 86.4% of the table olive samples according to their trade category based on a sensory panel evaluation and following the International Olive Council regulations (i.e., extra, 1st choice, 2nd choice, and olives that may not be sold as table olives). So, the satisfactory overall predictions achieved demonstrate that the electronic tongue could be a complementary tool for assessing table olive defects, reducing the effort of trained panelists and minimizing the risk of subjective evaluations. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-07 2017-07-01T00:00:00Z |
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/1822/46350 |
url |
http://hdl.handle.net/1822/46350 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Marx, Ítala M. G.; Rodrigues, Nuno; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José A.; Drunkler, Deisy A.; Peres, António M., Assessment of table olives' organoleptic defect intensities based on the potentiometric fingerprint recorded by an electronic tongue. Food and Bioprocess Technology, 10(7), 1310-1323, 2017 1935-5130 1935-5149 10.1007/s11947-017-1902-7 http://www.springer.com/food+science/journal/11947 |
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 |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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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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