期刊
FOODS
卷 11, 期 10, 页码 -出版社
MDPI
DOI: 10.3390/foods11101477
关键词
olive oil; electronic nose; electronic olfactory system; organoleptic analysis; food quality
资金
- State Research Agency (AEI)
- Ministry of Science and Innovation of Spain within the NextGenerationEU funds
- European Regional Development Fund
- Consejeria de Transformacion Economica, Industria, Conocimiento y Universidades de la Junta de Andalucia [P20_01258, UPO-1381028]
- Plan de Recuperacion Transformacion y Resilencia of Spain [PCI2020-112241]
This study compared the quality analysis of VOO using an electronic olfactory system (EOS) with traditional expert panel testing. The results showed that EOS is a cheaper, faster, and more reliable method as a complement to the traditional panel test for olive oil classification.
Virgin olive oil (VOO) classification into quality categories determines its labeling and market price. This procedure involves performing a series of chemical-physical analyses and, ultimately, a sensory analysis through the panel test. This work explores the analysis of VOOs quality with an electronic olfactory system (EOS) and examines its abilities using the panel test as a reference. To do this, six commercial olive oils labelled as extra virgin were analyzed with an EOS and classified by three panels recognized by the International Olive Council. The organoleptic analysis of the oils by the panels indicated that most of the oils in the study were in fact not extra virgin. Besides this, the classifications showed inconsistencies between panels, needing statistical treatment to be used as a reference for the EOS training. The analysis of the same oils by the EOS and their subsequent statistical analysis by PCA revealed a good correlation between the first principal component and the olive oil quality from the panels using average scores. It also showed a more consistent classification than the panels. Overall, the EOS proved to be a cheaper, faster, and highly reliable method as a complement to the panel test for the olive oil classification.
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