Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 96, Issue 14, Pages 4644-4662Publisher
WILEY
DOI: 10.1002/jsfa.7733
Keywords
virgin olive oil production process; automatic control; infrared spectroscopy; computer vision; dielectric spectroscopy; electronic tongues; electronic noses
Funding
- Spanish Ministry of Education and Science [DPI2011-27284]
- Andalusian Goverment [AGR-6616]
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The quality of virgin olive oil is related to the agronomic conditions of the olive fruits and the process variables of the production process. Nowadays, food markets demand better products in terms of safety, health and organoleptic properties with competitive prices. Innovative techniques for process control, inspection and classification have been developed in order to to achieve these requirements. This paper presents a review of the most significant sensing technologies which are increasingly used in the olive oil industry to supervise and control the virgin olive oil production process. Throughout the present work, the main research studies in the literature that employ non-invasive technologies such as infrared spectroscopy, computer vision, machine olfaction technology, electronic tongues and dielectric spectroscopy are analysed and their main results and conclusions are presented. These technologies are used on olive fruit, olive slurry and olive oil to determine parameters such as acidity, peroxide indexes, ripening indexes, organoleptic properties and minor components, among others. (C) 2016 Society of Chemical Industry
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