Discrimination of Olive Oil by Cultivar, Geographical Origin and Quality Using Potentiometric Electronic Tongue Fingerprints

JAOCS, Journal of the American Oil Chemists' Society

Volumn 94, Issue 12, 2017, Pages 1417-1429

  Souayah, Fatma ^a,b   Rodrigues, Nuno ^a,c   Veloso, Ana C A ^d,e   Dias, Luís G ^a,f   Pereira, José A ^a   Oueslati, Souheib ^b   Peres, António M ^g  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITÉ DE CARTHAGE   (Tunisia)

^c UNIVERSITY OF LEÓN   (Spain)

^d POLYTECHNIC INSTITUTE OF COIMBRA   (Portugal)

^e UNIVERSITY OF MINHO   (Portugal)

^f UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^g UNIVERSITY OF PORTO   (Portugal)

Author keywords

Chemometrics; Electronic tongue; Geographical origin classification; Physicochemical analysis; Sensory analysis; Tunisian monovarietal olive oil

Indexed keywords

BEVERAGES; DISCRIMINANT ANALYSIS; LAWS AND LEGISLATION; OLIVE OIL; POTENTIOMETERS (ELECTRIC MEASURING INSTRUMENTS); QUALITY CONTROL; SENSORY ANALYSIS; SIMULATED ANNEALING;

CHEMOMETRICES; GEOGRAPHICAL ORIGIN CLASSIFICATION; GEOGRAPHICAL ORIGINS; OLIVE CULTIVARS; PHYSICOCHEMICAL ANALYSIS; POTENTIOMETRIC ELECTRONIC TONGUE; POTENTIOMETRICS; QUALITY GRADE; TUNISIAN MONOVARIETAL OLIVE OIL; TUNISIAN OLIVE OIL;

ELECTRONIC TONGUES;

EID: 85031397318     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/s11746-017-3051-6     Document Type: Article

References (42)

1. EU No 61/2011 (2011) Commision Regulation of 24 January 2011 amending Regulation No 2568/91/EEC on the characteristics of olive oil and olive pomace oil and on the relevant methods of analysis. Off J Eur Union L23:1–13
2. EU No 1348/2013 (2013) Commission implementing regulation of 16 December 2013 amending Regulation No 2568/91/EEC on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Off J Eur Union L338:31–67
3. Valli E, Bendini A, Berardinelli A, Ragni L, Riccò B, Grossi M, Toschi TG (2016) Rapid and innovative instrumental approaches for quality and authenticity of olive oils. Eur J Lipid Sci Tech 118:1601–1619
4. Portarena S, Baldacchini C, Brugnoli E (2017) Geographical discrimination of extra-virgin olive oils from the Italian coasts by combining stable isotope data and carotenoid content within a multivariate analysis. Food Chem 215:1–6
5. Tena N, Wang SC, Aparicio-Ruiz R, García-González DL, Aparicio R (2015) In-depth assessment of analytical methods for olive oil purity, safety, and quality characterization. J Agric Food Chem 63:4509–4526
6. EU No 1335/2013 (2013) Commision implementing regulation of 13 December 2013 amending Implementing Regulation (EU) No 29/2012 on marketing standards for olive oil. Off J Eur Union L335:14–16
7. Aparicio R, Aparicio-Ruíz R (2000) Authentication of vegetable oils by chromatographic techniques. J Chromatogr A 881:93–104
8. Christopoulou E, Lazaraki M, Komaitis M, Kaselimis K (2004) Effectiveness of determinations of fatty acids and triglycerides for the detection of adulteration of olive oils with vegetable oils. Food Chem 84:463–474
9. Spangenberg JE, Ogrinc N (2001) Authentication of vegetable oils by bulk and molecular carbon isotope analyses with emphasis on olive oil and pumpkin seed oil. J Agric Food Chem 49:1534–1540
10. Camin F, Larcher R, Nicolini G, Bontempo L, Bertoldi D, Perini M, Schlicht C, Schellenberg A, Thomas F, Heinrich K, Voerkelius S, Horacek M, Ueckermann H, Froeschl H, Wimmer B, Heiss G, Baxter M, Rossmann A, Hoogewerff J (2010) Isotopic and elemental data for tracing the origin of European olive oils. Food Chem 58:570–577
11. Casale M, Casolino C, Oliveri P, Forina M (2010) The potential of coupling information using three analytical techniques for identifying the geographical origin of Liguria extra virgin olive oil. Food Chem 118:163–170
12. Korifi R, Le Dreau Y, Molinet J, Artaud J, Dupuy N (2011) Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra. J Raman Spectrosc 42:1540–1547
13. Mannina L, Patumi M, Proietti N, Bassi D, Segre AL (2001) Geographical characterization of Italian extra virgin olive oils using high-field H-1 NMR spectroscopy. J Agric Food Chem 49:2687–2696
14. Tapp HS, Defernez M, Kemsley EK (2003) FTIR Spectroscopy and multivariate analysis can distinguish the geographic origin of extra virgin olive oils. J Agric Food Chem 51:6110–6115
15. Cosio MS, Ballabio D, Benedetti S, Gigliotti C (2006) Geographical origin and authentication of extra virgin olive oils by an electronic nose in combination with artificial neural networks. Anal Chim Acta 567:202–210
16. Guadarrama A, Rodríguez-Méndez ML, Sanz C, Ríos JL, de Saja JA (2001) Electronic nose based on conducting polymers for the quality control of the olive oil aroma. Discrimination of quality, variety of olive and geographic origin. Anal Chim Acta 432:283–292
17. Haddi Z, Amari A, Ali AO, El Bari N, Barhoumi H, Maaref A, Jaffrezic-Renault N, Bouchikhi B (2011) Discrimination and identification of geographical origin virgin olive oil by an e-nose based on MOS sensors and pattern recognition techniques. Proc Eng 2:1137–1140
18. Haddi Z, Alami H, El Bari N, Tounsi M, Barhoumi H, Maaref A, Jaffrezic-Renault N, Bouchikhi B (2013) Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles. Food Res Int 54:1488–1498
19. Mabrouk S, Braham Y, Barhoumi H, Maaref A (2015) Characterization and classification of different tunisian geographical olive oils using voltammetric electronic tongue. J Food Process Technol 7:534 (article 1000535)
20. IOC (2014) International Olive Council: IOC Mario Solinas quality award—Rules of the International competition for extra virgin olive oils. T.30/Doc. No 17 June 2014, p 9 (http://www.internationaloliveoil.org/)
21. IOC (2015) International Olive Council: Sensory analysis of olive oil – Method for the organoleptic assessment of virgin olive oil. COI/T.20/Doc. No 15/Rev. 8 November 2015, p 20 (http://www.internationaloliveoil.org/)
22. Veloso ACA, Silva LM, Rodrigues N, Rebello LPG, Dias LG, Pereira JA, Peres AM (2018) Perception of olive oils sensory defects using a potentiometric taste device. Talanta 176:610–618
23. Dias LG, Veloso ACA, Sousa MEBC, Estevinho L, Machado AASC, Peres AM (2015) A novel approach for honey pollen profile assessment using an electronic tongue and chemometric tools. Anal Chim Acta 900:36–45
24. Dias LG, Fernandes A, Veloso ACA, Machado AASC, Pereira JA, Peres AM (2014) Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue. Food Chem 160:321–329
25. Apetrei C, Apetrei IM, Villanueva S, de Saja JA, Gutierrez-Rosales F, Rodriguez-Mendez ML (2010) Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness. Anal Chim Acta 663:91–97
26. Kobayashi Y, Habara M, Ikezazki H, Chen R, Naito Y, Toko K (2010) Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores. Sensors 10:3411–3443
27. Marx ÍMG, Rodrigues N, Dias LG, Veloso ACA, Pereira JA, Drunkler DA, Peres AM (2017) Quantification of table olives’ acid, bitter and salty tastes using potentiometric electronic tongue fingerprints. LWT Food Sci Technol 79:394–401
28. Marx ÍMG, Rodrigues N, Dias LG, Veloso ACA, Pereira JA, Drunkler DA, Peres AM (2017) Assessment of table olives´ organoleptic defects intensities based on the potentiometric fingerprint recorded by an electronic tongue. Food Bioprocess Tech 10:1310–1323
29. Marx Í, Rodrigues N, Dias LG, Veloso ACA, Pereira JA, Drunkler DA, Peres AM (2017) Sensory classification of table olives using an electronic tongue: analysis of aqueous pastes and brines. Talanta 162:98–106
30. Veloso ACA, Dias LG, Rodrigues N, Pereira JA, Peres AM (2016) Sensory intensity assessment of olive oils using an electronic tongue. Talanta 146:585–593
31. Slim S, Rodrigues N, Dias LG, Veloso ACA, Pereira JA, Oueslati S, Peres AM (2017) Application of an electronic tongue for Tunisian olive oils’ classification according to olive cultivar or physicochemical parameters. Eur Food Res Technol 243:1459–1470
32. Rodrigues N, Dias LG, Veloso ACA, Pereira JA, Peres AM (2016) Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue. LWT Food Sci Technol 73:683–692
33. Dias LG, Peres AM, Veloso ACA, Reis FS, Vilas Boas M, Machado AASC (2009) An electronic tongue taste evaluation: identification goat milk adulterations with bovine milk. Sens. Actuator B Chem 136:209–217
34. Bertsimas D, Tsitsiklis J (1992) Simulated annealing. Stat Sci 8:10–15
35. Cadima J, Cerdeira JO, Minhoto M (2004) Computational aspects of algorithms for variable selection in the context of principal components. Comput Stat Data Anal 47:225–236
36. Kirkpatrick S, Gelatt CD, Vecchi MP (1983) Optimization by simulated annealing. Science 220:671–680
37. Dias LG, Rodrigues N, Veloso ACA, Pereira JA, Peres AM (2016) Monovarietal extra virgin olive oils classification: a fusion of human sensory attributes and an electronic tongue. Eur Food Res Technol 242:259–270
38. Kuhn M, Johnson K (2013) Applied predictive modeling. Springer Science Business Media, New York
39. Bishop CM (2006) Pattern recognition and machine learning, 1st edn. Springer, New York
40. Cadima J, Cerdeira JO, Silva PD, Minhoto M (2012) The subselect R package (http://cran.rproject.org/web/packages/subselect/vignettes/subselect.pdf.%20Accessed%2015/02/2016)
41. Venables WN, Ripley BD (2002) Modern applied statistics with S (statistics and computing), 4th edn. Springer, New York
42. Loubiri A, Taamalli A, Talhaoui N, Mohamed SN, Carretero AS, Zarrouk M (2017) Usefulness of phenolic profile in the classification of extra virgin olive oils from autochthonous and introduced cultivars in Tunisia. Eur Food Res Technol 243:467–479