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https://hdl.handle.net/1822/39511
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Campo DC | Valor | Idioma |
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dc.contributor.author | Veloso, Ana C. A. | por |
dc.contributor.author | Dias, Luís G. | por |
dc.contributor.author | Rodrigues, Nuno | por |
dc.contributor.author | Pereira, José A. | por |
dc.contributor.author | Peres, António M. | por |
dc.date.accessioned | 2016-01-19T10:45:26Z | - |
dc.date.available | 2016-01-19T10:45:26Z | - |
dc.date.issued | 2016 | - |
dc.identifier.citation | 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 | por |
dc.identifier.issn | 0039-9140 | por |
dc.identifier.uri | https://hdl.handle.net/1822/39511 | - |
dc.description.abstract | 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. | por |
dc.description.sponsorship | 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. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier B.V. | por |
dc.relation | info:eu-repo/grantAgreement/FCT/5876/147286/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/5876/147337/PT | por |
dc.rights | openAccess | por |
dc.subject | Single Cultivar Extra Virgin Olive Oil | por |
dc.subject | Sensory Intensity Perception Classification | por |
dc.subject | Potentiometric Electronic Tongue | por |
dc.subject | Linear Discriminant Analysis | por |
dc.subject | Simulated Annealing Algorithm | por |
dc.title | Sensory intensity assessment of olive oils using an electronic tongue | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | http://www.journals.elsevier.com/talanta | por |
dc.comments | CEB22358 | por |
sdum.publicationstatus | published | por |
oaire.citationStartPage | 585 | por |
oaire.citationEndPage | 593 | por |
oaire.citationConferencePlace | Netherlands | - |
oaire.citationTitle | Talanta | por |
oaire.citationVolume | 146 | por |
dc.date.updated | 2015-12-19T15:22:56Z | - |
dc.identifier.doi | 10.1016/j.talanta.2015.08.071 | por |
dc.identifier.pmid | 26695307 | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Talanta | por |
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 |