Sensory intensity assessment of olive oils using an electronic tongue
Autor(a) principal: | |
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Data de Publicação: | 2016 |
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/1822/39511 |
Resumo: | Olive 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±2 to 25±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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Sensory intensity assessment of olive oils using an electronic tongueSingle Cultivar Extra Virgin Olive OilSensory Intensity Perception ClassificationPotentiometric Electronic TongueLinear Discriminant AnalysisSimulated Annealing AlgorithmScience & TechnologyOlive 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±2 to 25±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.This study was supported by Fundação para a Ciência e a Tecnologia (FCT),Portugal and the European Community fund FEDER, under the Program PT2020 (Project UID/EQU/50020/2013); under the strategic funding of UID/BIO/04469/2013 unit; and by Project POCTEP through Project RED/AGROTEC – Experimentation network and transfer for development of agricultural and agroindustrial sectors between Spain and Portugal.Elsevier B.V.Universidade do MinhoVeloso, Ana C. A.Dias, Luís G.Rodrigues, NunoPereira, José A.Peres, António M.20162016-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/39511engVeloso, Ana C. A.; Dias, Luís G.; Rodrigues, Nuno; Pereira, José A.; Peres, António M., Sensory intensity assessment of olive oils using an electronic tongue. Talanta, 146, 585-593, 20160039-914010.1016/j.talanta.2015.08.07126695307http://www.journals.elsevier.com/talantainfo: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:RCAAP2023-07-21T11:58:21Zoai:repositorium.sdum.uminho.pt:1822/39511Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:48:03.984414Repositório 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 |
Sensory intensity assessment of olive oils using an electronic tongue |
title |
Sensory intensity assessment of olive oils using an electronic tongue |
spellingShingle |
Sensory intensity assessment of olive oils using an electronic tongue Veloso, Ana C. A. Single Cultivar Extra Virgin Olive Oil Sensory Intensity Perception Classification Potentiometric Electronic Tongue Linear Discriminant Analysis Simulated Annealing Algorithm Science & Technology |
title_short |
Sensory intensity assessment of olive oils using an electronic tongue |
title_full |
Sensory intensity assessment of olive oils using an electronic tongue |
title_fullStr |
Sensory intensity assessment of olive oils using an electronic tongue |
title_full_unstemmed |
Sensory intensity assessment of olive oils using an electronic tongue |
title_sort |
Sensory intensity assessment of olive oils using an electronic tongue |
author |
Veloso, Ana C. A. |
author_facet |
Veloso, Ana C. A. Dias, Luís G. Rodrigues, Nuno Pereira, José A. Peres, António M. |
author_role |
author |
author2 |
Dias, Luís G. Rodrigues, Nuno 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 |
Veloso, Ana C. A. Dias, Luís G. Rodrigues, Nuno Pereira, José A. Peres, António M. |
dc.subject.por.fl_str_mv |
Single Cultivar Extra Virgin Olive Oil Sensory Intensity Perception Classification Potentiometric Electronic Tongue Linear Discriminant Analysis Simulated Annealing Algorithm Science & Technology |
topic |
Single Cultivar Extra Virgin Olive Oil Sensory Intensity Perception Classification Potentiometric Electronic Tongue Linear Discriminant Analysis Simulated Annealing Algorithm Science & Technology |
description |
Olive 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±2 to 25±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. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016 2016-01-01T00:00:00Z |
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/1822/39511 |
url |
http://hdl.handle.net/1822/39511 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Veloso, Ana C. A.; Dias, Luís G.; Rodrigues, Nuno; Pereira, José A.; Peres, António M., Sensory intensity assessment of olive oils using an electronic tongue. Talanta, 146, 585-593, 2016 0039-9140 10.1016/j.talanta.2015.08.071 26695307 http://www.journals.elsevier.com/talanta |
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 B.V. |
publisher.none.fl_str_mv |
Elsevier B.V. |
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 |
institution |
RCAAP |
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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1799132240909697024 |