Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/48443
Registo completo
Campo DC | Valor | Idioma |
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dc.contributor.author | Harzalli, Ussama | por |
dc.contributor.author | Rodrigues, Nuno | por |
dc.contributor.author | Veloso, Ana C. A. | por |
dc.contributor.author | Dias, Luís G. | por |
dc.contributor.author | Pereira, José A. | por |
dc.contributor.author | Oueslati, Souheib | por |
dc.contributor.author | Peres, António M. | por |
dc.date.accessioned | 2017-12-19T16:17:03Z | - |
dc.date.available | 2017-12-19T16:17:03Z | - |
dc.date.issued | 2018 | - |
dc.identifier.citation | 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 | por |
dc.identifier.issn | 0168-1699 | por |
dc.identifier.uri | https://hdl.handle.net/1822/48443 | - |
dc.description.abstract | 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. | por |
dc.description.sponsorship | 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. | por |
dc.language.iso | eng | por |
dc.publisher | Elsevier 1 | por |
dc.relation | info:eu-repo/grantAgreement/FCT/5876/147416/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/5876/147337/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/5876/135938/PT | por |
dc.relation | SFRH/BD/104038/2014 | por |
dc.rights | openAccess | por |
dc.subject | Electronic tongue | por |
dc.subject | Chemometrics | por |
dc.subject | Olive oil | por |
dc.subject | Physicochemical analysis | por |
dc.subject | Sensory analysis | por |
dc.subject | Adulteration detection | por |
dc.title | A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.journals.elsevier.com/computers-and-electronics-in-agriculture | por |
dc.comments | CEB47352 | por |
oaire.citationStartPage | 222 | por |
oaire.citationEndPage | 231 | por |
oaire.citationConferencePlace | Netherlands | - |
oaire.citationVolume | 144 | por |
dc.date.updated | 2017-12-19T15:30:33Z | - |
dc.identifier.doi | 10.1016/j.compag.2017.12.016 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Computers and Electronics in Agriculture | 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_47352_1.pdf | 555,1 kB | Adobe PDF | Ver/Abrir |