Please use this identifier to cite or link to this item: https://hdl.handle.net/10953/3090
Title: Influence of the Degree of Fruitiness on the Quality Assessment of Virgin Olive Oils Using Electronic Nose Technology
Authors: Navarro Soto, Javiera
Rico Illana, Sergio
Martínez Gila, Diego
Satorres Martínez, Silvia
Abstract: The electronic nose is a non-invasive technology suitable for the analysis of edible oils. One of the practical applications in the olive oil industry is the classification of virgin oils based on their sensory characteristics. Notwithstanding that this technology, at this stage, cannot realistically replace the currently used methods, it is fruitful for a preliminary analysis of the oil quality. This work makes use of this technology to develop a methodology for the detection of the threshold by which an extra-virgin olive oil (EVOO) drops into the virgin olive oil (VOO) category. With this aim, two features were studied: the level of fruitiness level and the type of defect. The results showed a greater influence of the level of fruitiness than the type of defect in the determination of the detection threshold. Furthermore, three of the sensors (S2, S7 and S9) of the commercial e-nose PEN3 were identified as the most discriminating in the classification between EVOO and VOO oils.
Keywords: e-nose
fruitiness
quality assessment
EVOO
VOO
Issue Date: 12-Apr-2024
metadata.dc.description.sponsorship: This research was partially funded by the Spanish Ministry of Science and Innovation under the projects PID2019-110291RB-I00 and PDC2022-133995-I00. Also by the I+D+i project within the cooperative framework of FEDER-Andalucía, with the FEDER code A1123060E00010 and reference 1380776.
Publisher: MDPI
Appears in Collections:DIEA-Artículos

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