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https://hdl.handle.net/1822/39511
Título: | Sensory intensity assessment of olive oils using an electronic tongue |
Autor(es): | Veloso, Ana C. A. Dias, Luís G. Rodrigues, Nuno Pereira, José A. Peres, António M. |
Palavras-chave: | Single Cultivar Extra Virgin Olive Oil Sensory Intensity Perception Classification Potentiometric Electronic Tongue Linear Discriminant Analysis Simulated Annealing Algorithm |
Data: | 2016 |
Editora: | Elsevier B.V. |
Revista: | Talanta |
Citação: | 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 |
Resumo(s): | 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. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/39511 |
DOI: | 10.1016/j.talanta.2015.08.071 |
ISSN: | 0039-9140 |
Versão da editora: | http://www.journals.elsevier.com/talanta |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_22358_1.pdf | 1,11 MB | Adobe PDF | Ver/Abrir |