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https://hdl.handle.net/1822/48443
Título: | A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil |
Autor(es): | Harzalli, Ussama Rodrigues, Nuno Veloso, Ana C. A. Dias, Luís G. Pereira, José A. Oueslati, Souheib Peres, António M. |
Palavras-chave: | Electronic tongue Chemometrics Olive oil Physicochemical analysis Sensory analysis Adulteration detection |
Data: | 2018 |
Editora: | Elsevier 1 |
Revista: | Computers and Electronics in Agriculture |
Citação: | 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 |
Resumo(s): | 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. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/48443 |
DOI: | 10.1016/j.compag.2017.12.016 |
ISSN: | 0168-1699 |
Versão da editora: | https://www.journals.elsevier.com/computers-and-electronics-in-agriculture |
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_47352_1.pdf | 555,1 kB | Adobe PDF | Ver/Abrir |