A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil
Autor(a) principal: | |
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Data de Publicação: | 2018 |
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/1822/48443 |
Resumo: | Electrochemical sensor devices have gathered great attention in food analysis namely for olive oil evaluation. The adulteration of extra-virgin olive oil with lower-grade olive oil is a common worldwide fraudulent practice, which detection is a challenging task. The potentiometric fingerprints recorded by lipid polymeric sensor membranes of an electronic tongue, together with linear discriminant analysis and simulated annealing meta-heuristic algorithm, enabled the detection of extra-virgin olive oil adulterated with olive oil for which an intense sensory defect could be perceived, specifically rancid or winey-vinegary negative sensations. The homemade designed taste device allowed the identification of admixing of extra-virgin olive oil with more than 2.5% or 5% of rancid or winey-vinegary olive oil, respectively. Predictive mean sensitivities of 84±4% or 92±4% and specificities of 79±6% or 93±3% were obtained for rancid or winey-vinegary adulterations, respectively, regarding an internal-validation procedure based on a repeated K-fold cross-validation variant (4 folds×10 repeats, ensuring that the dataset was forty times randomly split into 4 folds, leaving 25% of the data for validation purposes). This performance was satisfactory since, according to the legal physicochemical and sensory analysis, the intentionally adulterated olive oil with percentages of 2.510%, could still be commercialized as virgin olive oil. It could also be concluded that at a 5% significance level, the trained panelists could not distinguish extra-virgin olive oil samples from those adulterated with 2.5% of rancid olive oil or up to 5% of winey-vinegary olive oil. Thus, the electronic tongue proposed in this study can be foreseen as a practical and powerful tool to detect this kind of worldwide common fraudulent practice of high quality olive oil. |
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A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oilElectronic tongueChemometricsOlive oilPhysicochemical analysisSensory analysisAdulteration detectionScience & TechnologyElectrochemical sensor devices have gathered great attention in food analysis namely for olive oil evaluation. The adulteration of extra-virgin olive oil with lower-grade olive oil is a common worldwide fraudulent practice, which detection is a challenging task. The potentiometric fingerprints recorded by lipid polymeric sensor membranes of an electronic tongue, together with linear discriminant analysis and simulated annealing meta-heuristic algorithm, enabled the detection of extra-virgin olive oil adulterated with olive oil for which an intense sensory defect could be perceived, specifically rancid or winey-vinegary negative sensations. The homemade designed taste device allowed the identification of admixing of extra-virgin olive oil with more than 2.5% or 5% of rancid or winey-vinegary olive oil, respectively. Predictive mean sensitivities of 84±4% or 92±4% and specificities of 79±6% or 93±3% were obtained for rancid or winey-vinegary adulterations, respectively, regarding an internal-validation procedure based on a repeated K-fold cross-validation variant (4 folds×10 repeats, ensuring that the dataset was forty times randomly split into 4 folds, leaving 25% of the data for validation purposes). This performance was satisfactory since, according to the legal physicochemical and sensory analysis, the intentionally adulterated olive oil with percentages of 2.510%, could still be commercialized as virgin olive oil. It could also be concluded that at a 5% significance level, the trained panelists could not distinguish extra-virgin olive oil samples from those adulterated with 2.5% of rancid olive oil or up to 5% of winey-vinegary olive oil. Thus, the electronic tongue proposed in this study can be foreseen as a practical and powerful tool to detect this kind of worldwide common fraudulent practice of high quality olive oil.This work was financially supported by Project POCI-01–0145FEDER-006984 – Associate Laboratory LSRE-LCM, Project UID/QUI/ 00616/2013 – CQ-VR, Project UID/BIO/04469/2013 – CEB and strategic project PEst-OE/AGR/UI0690/2014 – CIMO all funded by FEDER - Fundo Europeu de Desenvolvimento Regional through COMPETE2020 - Programa Operacional Competitividade e Internacionalização (POCI) – and by national funds through FCT - Fundação para a Ciência e a Tecnologia, Portugal. Nuno Rodrigues thanks FCT, POPH-QREN and FSE for the Ph.D. Grant (SFRH/BD/104038/2014). Souheib Oueslati is also grateful for the support of the Tunisian Ministry of Agriculture.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoHarzalli, UssamaRodrigues, NunoVeloso, Ana C. A.Dias, Luís G.Pereira, José A.Oueslati, SouheibPeres, António M.20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/48443engHarzalli, Ussama; Rodrigues, Nuno; Veloso, Ana C. A.; Dias, Luís G.; Pereira, José A.; Oueslati, Souheib; Peres, António M., A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil. Computers and Electronics in Agriculture, 144, 222-231, 20180168-169910.1016/j.compag.2017.12.016https://www.journals.elsevier.com/computers-and-electronics-in-agricultureinfo: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:RCAAP2023-07-21T12:23:36Zoai:repositorium.sdum.uminho.pt:1822/48443Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:17:23.230761Repositório 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 |
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil |
title |
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil |
spellingShingle |
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil Harzalli, Ussama Electronic tongue Chemometrics Olive oil Physicochemical analysis Sensory analysis Adulteration detection Science & Technology |
title_short |
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil |
title_full |
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil |
title_fullStr |
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil |
title_full_unstemmed |
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil |
title_sort |
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil |
author |
Harzalli, Ussama |
author_facet |
Harzalli, Ussama Rodrigues, Nuno Veloso, Ana C. A. Dias, Luís G. Pereira, José A. Oueslati, Souheib Peres, António M. |
author_role |
author |
author2 |
Rodrigues, Nuno Veloso, Ana C. A. Dias, Luís G. Pereira, José A. Oueslati, Souheib 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 |
Harzalli, Ussama Rodrigues, Nuno Veloso, Ana C. A. Dias, Luís G. Pereira, José A. Oueslati, Souheib Peres, António M. |
dc.subject.por.fl_str_mv |
Electronic tongue Chemometrics Olive oil Physicochemical analysis Sensory analysis Adulteration detection Science & Technology |
topic |
Electronic tongue Chemometrics Olive oil Physicochemical analysis Sensory analysis Adulteration detection Science & Technology |
description |
Electrochemical sensor devices have gathered great attention in food analysis namely for olive oil evaluation. The adulteration of extra-virgin olive oil with lower-grade olive oil is a common worldwide fraudulent practice, which detection is a challenging task. The potentiometric fingerprints recorded by lipid polymeric sensor membranes of an electronic tongue, together with linear discriminant analysis and simulated annealing meta-heuristic algorithm, enabled the detection of extra-virgin olive oil adulterated with olive oil for which an intense sensory defect could be perceived, specifically rancid or winey-vinegary negative sensations. The homemade designed taste device allowed the identification of admixing of extra-virgin olive oil with more than 2.5% or 5% of rancid or winey-vinegary olive oil, respectively. Predictive mean sensitivities of 84±4% or 92±4% and specificities of 79±6% or 93±3% were obtained for rancid or winey-vinegary adulterations, respectively, regarding an internal-validation procedure based on a repeated K-fold cross-validation variant (4 folds×10 repeats, ensuring that the dataset was forty times randomly split into 4 folds, leaving 25% of the data for validation purposes). This performance was satisfactory since, according to the legal physicochemical and sensory analysis, the intentionally adulterated olive oil with percentages of 2.510%, could still be commercialized as virgin olive oil. It could also be concluded that at a 5% significance level, the trained panelists could not distinguish extra-virgin olive oil samples from those adulterated with 2.5% of rancid olive oil or up to 5% of winey-vinegary olive oil. Thus, the electronic tongue proposed in this study can be foreseen as a practical and powerful tool to detect this kind of worldwide common fraudulent practice of high quality olive oil. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018 2018-01-01T00:00:00Z |
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/1822/48443 |
url |
http://hdl.handle.net/1822/48443 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Harzalli, Ussama; Rodrigues, Nuno; Veloso, Ana C. A.; Dias, Luís G.; Pereira, José A.; Oueslati, Souheib; Peres, António M., A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil. Computers and Electronics in Agriculture, 144, 222-231, 2018 0168-1699 10.1016/j.compag.2017.12.016 https://www.journals.elsevier.com/computers-and-electronics-in-agriculture |
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info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
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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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