The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/1822/74760 |
Resumo: | Cv. Arbequina extra virgin olive oils (EVOO) were flavored with cinnamon, garlic, and rosemary and characterized. Although flavoring significantly affected the physicochemical quality parameters, all oils fulfilled the legal thresholds for EVOO classification. Flavoring increased (20 to 40%) the total phenolic contents, whereas oxidative stability was dependent on the flavoring agent (a slight increase for rosemary and a decrease for cinnamon and garlic). Flavoring also had a significant impact on the sensory profiles. Unflavored oils, cinnamon, and garlic flavored oils had a fruity-ripe sensation while rosemary flavored oils were fruity-green oils. Fruit-related sensations, perceived in unflavored oils, disappeared with flavoring. Flavoring decreased the sweetness, enhanced the bitterness, and did not influence the pungency of the oils. According to the EU regulations, flavored oils cannot be commercialized as EVOO. Thus, to guarantee the legal labelling requirement and to meet the expectations of the market-specific consumers for differentiated olive oils, a lab-made electronic nose was applied. The device successfully discriminated unflavored from flavored oils and identified the type of flavoring agent (90 ± 10% of correct classifications for the repeated K-fold cross-validation method). Thus, the electronic nose could be used as a practical non-destructive preliminary classification tool for recognizing olive oils’ flavoring practice. |
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The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oilsCinnamonGarlicRosemaryFlavored oilsQualityOxidative stabilityQuality controlElectronic noseChemometricsScience & TechnologyCv. Arbequina extra virgin olive oils (EVOO) were flavored with cinnamon, garlic, and rosemary and characterized. Although flavoring significantly affected the physicochemical quality parameters, all oils fulfilled the legal thresholds for EVOO classification. Flavoring increased (20 to 40%) the total phenolic contents, whereas oxidative stability was dependent on the flavoring agent (a slight increase for rosemary and a decrease for cinnamon and garlic). Flavoring also had a significant impact on the sensory profiles. Unflavored oils, cinnamon, and garlic flavored oils had a fruity-ripe sensation while rosemary flavored oils were fruity-green oils. Fruit-related sensations, perceived in unflavored oils, disappeared with flavoring. Flavoring decreased the sweetness, enhanced the bitterness, and did not influence the pungency of the oils. According to the EU regulations, flavored oils cannot be commercialized as EVOO. Thus, to guarantee the legal labelling requirement and to meet the expectations of the market-specific consumers for differentiated olive oils, a lab-made electronic nose was applied. The device successfully discriminated unflavored from flavored oils and identified the type of flavoring agent (90 ± 10% of correct classifications for the repeated K-fold cross-validation method). Thus, the electronic nose could be used as a practical non-destructive preliminary classification tool for recognizing olive oils’ flavoring practice.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and to CEB (UIDB/04469/2020) units and to the Associate Laboratory SusTEC (LA/P/0007/2020), as well as to BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte 2020—Programa Operacional Regional do Norte. Nuno Rodrigues thanks to National funding by FCT—Foundation for Science and Technology, P.I., through the institutional scientific employment program-contractinfo:eu-repo/semantics/publishedVersionMDPIUniversidade do MinhoRodrigues, NunoSilva, KevinVeloso, Ana C. A.Pereira, José AlbertoPeres, António M.2021-11-222021-11-22T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/74760engRodrigues, Nuno; Silva, Kevin; Veloso, Ana C. A.; Pereira, José Alberto; Peres, António M., The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils. Foods, 10(11), 2886, 20212304-815810.3390/foods10112886https://www.mdpi.com/journal/foodsinfo: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:RCAAP2023-07-21T12:38:34Zoai:repositorium.sdum.uminho.pt:1822/74760Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:35:04.035661Repositório 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 |
The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils |
title |
The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils |
spellingShingle |
The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils Rodrigues, Nuno Cinnamon Garlic Rosemary Flavored oils Quality Oxidative stability Quality control Electronic nose Chemometrics Science & Technology |
title_short |
The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils |
title_full |
The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils |
title_fullStr |
The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils |
title_full_unstemmed |
The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils |
title_sort |
The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils |
author |
Rodrigues, Nuno |
author_facet |
Rodrigues, Nuno Silva, Kevin Veloso, Ana C. A. Pereira, José Alberto Peres, António M. |
author_role |
author |
author2 |
Silva, Kevin Veloso, Ana C. A. Pereira, José Alberto 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 Silva, Kevin Veloso, Ana C. A. Pereira, José Alberto Peres, António M. |
dc.subject.por.fl_str_mv |
Cinnamon Garlic Rosemary Flavored oils Quality Oxidative stability Quality control Electronic nose Chemometrics Science & Technology |
topic |
Cinnamon Garlic Rosemary Flavored oils Quality Oxidative stability Quality control Electronic nose Chemometrics Science & Technology |
description |
Cv. Arbequina extra virgin olive oils (EVOO) were flavored with cinnamon, garlic, and rosemary and characterized. Although flavoring significantly affected the physicochemical quality parameters, all oils fulfilled the legal thresholds for EVOO classification. Flavoring increased (20 to 40%) the total phenolic contents, whereas oxidative stability was dependent on the flavoring agent (a slight increase for rosemary and a decrease for cinnamon and garlic). Flavoring also had a significant impact on the sensory profiles. Unflavored oils, cinnamon, and garlic flavored oils had a fruity-ripe sensation while rosemary flavored oils were fruity-green oils. Fruit-related sensations, perceived in unflavored oils, disappeared with flavoring. Flavoring decreased the sweetness, enhanced the bitterness, and did not influence the pungency of the oils. According to the EU regulations, flavored oils cannot be commercialized as EVOO. Thus, to guarantee the legal labelling requirement and to meet the expectations of the market-specific consumers for differentiated olive oils, a lab-made electronic nose was applied. The device successfully discriminated unflavored from flavored oils and identified the type of flavoring agent (90 ± 10% of correct classifications for the repeated K-fold cross-validation method). Thus, the electronic nose could be used as a practical non-destructive preliminary classification tool for recognizing olive oils’ flavoring practice. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-11-22 2021-11-22T00:00:00Z |
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 |
https://hdl.handle.net/1822/74760 |
url |
https://hdl.handle.net/1822/74760 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Rodrigues, Nuno; Silva, Kevin; Veloso, Ana C. A.; Pereira, José Alberto; Peres, António M., The use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils. Foods, 10(11), 2886, 2021 2304-8158 10.3390/foods10112886 https://www.mdpi.com/journal/foods |
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 |
MDPI |
publisher.none.fl_str_mv |
MDPI |
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 |
reponame_str |
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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