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Tytuł pozycji:

Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity.

Tytuł :
Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity.
Autorzy :
Teixeira GG; Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolonia, 5300-253, Bragança, Portugal.
Dias LG; Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolonia, 5300-253, Bragança, Portugal. Electronic address: .
Rodrigues N; Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolonia, 5300-253, Bragança, Portugal.
Marx ÍMG; Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolonia, 5300-253, Bragança, Portugal; LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal.
Veloso ACA; Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal; CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal.
Pereira JA; Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolonia, 5300-253, Bragança, Portugal.
Peres AM; Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolonia, 5300-253, Bragança, Portugal. Electronic address: .
Pokaż więcej
Źródło :
Talanta [Talanta] 2021 May 01; Vol. 226, pp. 122122. Date of Electronic Publication: 2021 Jan 21.
Typ publikacji :
Journal Article
Język :
English
Imprint Name(s) :
Publication: Amsterdam : Elsevier
Original Publication: Oxford : Pergamon Press
Contributed Indexing :
Keywords: Electronic nose; Fruity intensity commercial grade; Linear discriminant analysis; Metal oxide sensors; Olive oil; Simulated annealing algorithm
Entry Date(s) :
Date Created: 20210307 Date Completed: 20210317 Latest Revision: 20210317
Update Code :
20210318
DOI :
10.1016/j.talanta.2021.122122
PMID :
33676677
Czasopismo naukowe
An electronic nose, comprising nine metal oxide sensors, has been built aiming to classify olive oils according to the fruity intensity commercial grade (ripely fruity or light, medium and intense greenly fruity), following the European regulated complementary terminology. The lab-made sensor device was capable to differentiate standard aqueous solutions (acetic acid, cis-3-hexenyl, cis-3-hexen-1-ol, hexanal, 1-hexenol and nonanal) that mimicked positive sensations (e.g., fatty, floral, fruit, grass, green and green leaves attributes) and negative attributes (e.g., sour and vinegary defects), as well as to semi-quantitatively classify them according to the concentration ranges (0.05-2.25 mg/kg). For that, unsupervised (principal component analysis) and supervised (linear discriminant analysis: sensitivity of 92% for leave-one-out cross validation) classification multivariate models were established based on nine or six gas sensors, respectively. It was also showed that the built E-nose allowed differentiating/discriminating (sensitivity of 81% for leave-one-out cross validation) extra virgin olive oils according to the perceived intensity of fruitiness as ripely fruity, light, medium or intense greenly fruity. In conclusion, the gas sensor device could be used as a practical preliminary non-destructive tool for guaranteeing the correctness of olive oil fruitiness intensity labelling.
(Copyright © 2021 Elsevier B.V. All rights reserved.)

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