E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach

Talanta

Volumn 182, Issue , 2018, Pages 131-141

  Buratti, Susanna ^a   Malegori, Cristina ^b   Benedetti, Simona ^a   Oliveri, Paolo ^b   Giovanelli, Gabriella ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF GENOA   (Italy)

Author keywords

Electronic eye; Electronic nose; Electronic tongue; K NN model; Mid level data fusion; Olive oil

Indexed keywords

CHEMICAL ANALYSIS; DATA FUSION; DATA HANDLING; DIGITAL STORAGE; ELECTRONIC NOSE; ELECTRONIC TONGUES; NEAREST NEIGHBOR SEARCH;

ELECTRONIC EYE; EXTRA VIRGIN OLIVE OIL; NORMALIZATION METHODS; NUTRITIONAL PARAMETERS; OIL CHARACTERIZATIONS; PHYSICO-CHEMICAL ANALYSIS; PHYSICO-CHEMICAL DATA; PROCESSING STRATEGIES;

OLIVE OIL;

OLIVE OIL;

CHEMISTRY; ELECTRONIC NOSE; FOOD PRESERVATION; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; LIPID PEROXIDATION; ODOR; OLIVE TREE; PHYSIOLOGY; PRINCIPAL COMPONENT ANALYSIS; STATISTICS AND NUMERICAL DATA; TASTE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTRONIC NOSE; FOOD PRESERVATION; FOOD STORAGE; HUMANS; LIPID PEROXIDATION; OLEA; OLIVE OIL; PRINCIPAL COMPONENT ANALYSIS; SMELL; TASTE;

EID: 85042664670     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2018.01.096     Document Type: Article

References (37)

1. Bajoub, A., Bendini, A., Fernández-Gutiérrez, A., Carrasco-Pancorbo, A., Olive oil authentication: a comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review. Crit. Rev. Food Sci. Nutr., 2017, 1–26, 10.1080/10408398.2016.1225666.
2. Magdalena, S., Wisniewska, P., Dymerski, T., Namiesnik, J., Wardencki, W., Food analysis using artificial senses ́. J. Agric. Food Chem. 62 (2014), 1423–1448, 10.1021/jf403215.
3. Smyth, H., Cozzolino, D., Instrumental methods (Spectroscopy, Electronic Nose, and Tongue) as tools to predict taste and aroma in beverages: advantages and limitations. Chem. Rev. 113 (2013), 1429–1440, 10.1021/cr300076c.
4. Baldwin, E.A., Bai, J., Plotto, A., Dea, S., Electronic noses and tongues: applications for the food and pharmaceutical industries. Sensors 11 (2011), 4744–4766, 10.3390/s110504744.
5. Wu, D., Sun, D.W., Colour measurements by computer vision for food quality control - A review. Trends Food Sci. Technol. 29 (2013), 5–20, 10.1016/j.tifs.2012.08.004.
6. Gomes, J.F.S., Leta, F.R., Applications of computer vision techniques in the agriculture and food industry: a review. Eur. Food Res. Technol. 235 (2012), 989–1000, 10.1007/s00217-012-1844-2.
7. Borràs, E., Ferré, J., Boqué, R., Mestres, M., Aceña, L., Busto, O., Data fusion methodologies for food and beverage authentication and quality assessment - A review. Anal. Chim. Acta 891 (2015), 1–14, 10.1016/j.aca.2015.04.042.
8. Escuderos, M.E., García, M., Jiménez, A., Horrillo, M.C., Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors. Food Chem. 136 (2013), 1154–1159, 10.1016/j.foodchem.2012.09.051.
9. Oliveri, P., Baldo, M.A., Daniele, S., Forina, M., Development of a voltammetric electronic tongue for discrimination of edible oils. Anal. Bioanal. Chem. 395 (2009), 1135–1143, 10.1007/s00216-009-3070-8.
10. García-González, D.L., Aparicio, R., Detection of defective virgin olive oils by metal-oxide sensors. Eur. Food Res. Technol. 215 (2002), 118–123, 10.1007/s00217-002-0527-9.
11. Lerma-García, M.J., Cerretani, L., Cevoli, C., Simó-Alfonso, E.F., Bendini, A., Toschi, T.G., Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results. Sens. Actuators B Chem. 147 (2010), 283–289, 10.1016/j.snb.2010.03.058.
12. Buratti, S., Benedetti, S., Cosio, M.S., An electronic nose to evaluate olive oil oxidation during storage. Ital. J. Food Sci., 17, 2005.
13. Rodrigues, N., Dias, L.G., Veloso, A.C.A., Pereira, J.A., Peres, A.M., Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach. Eur. Food Res. Technol. 243 (2017), 597–607, 10.1007/s00217-016-2773-2.
14. Dias, L.G., Fernandes, A., Veloso, A.C.A., Machado, A.A.S.C., Pereira, J.A., Peres, A.M., Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue. Food Chem. 160 (2014), 321–329, 10.1016/j.foodchem.2014.03.072.
15. Apetrei, I.M., Apetrei, C., Voltammetric e-tongue for the quantification of total polyphenol content in olive oils. Food Res. Int. 54 (2013), 2075–2082, 10.1016/j.foodres.2013.04.032.
16. Baldo, M.A., Oliveri, P., Simonetti, R., Daniele, S., A novel electroanalytical approach based on the use of a room temperature ionic liquid for the determination of olive oil acidity. Talanta 161 (2016), 881–887, 10.1016/j.talanta.2016.09.045.
17. Cano Marchal, P., Martínez Gila, D., Gámez García, J., Gómez Ortega, J., Expert system based on computer vision to estimate the content of impurities in olive oil samples. J. Food Eng. 119 (2013), 220–228, 10.1016/j.jfoodeng.2013.05.032.
18. Cosio, M.S., Ballabio, D., Benedetti, S., Gigliotti, C., Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue. Food Chem., 101, 2007, 10.1016/j.foodchem.2006.02.005.
19. Cosio, M.S., Ballabio, D., Benedetti, S., Gigliotti, C., Geographical origin and authentication of extra virgin olive oils by an electronic nose in combination with artificial neural networks. Anal. Chim. Acta 567 (2006), 202–210, 10.1016/j.aca.2006.03.035.
20. Haddi, Z., Alami, H., El Bari, N., Tounsi, M., Barhoumi, H., Maaref, A., Jaffrezic-Renault, N., Bouchikhi, B., Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles. Food Res. Int. 54 (2013), 1488–1498, 10.1016/j.foodres.2013.09.036.
21. Apetrei, C., Apetrei, I.M., Villanueva, S., de Saja, J.A., Gutierrez-Rosales, F., Rodriguez-Mendez, M.L., 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 (2010), 91–97, 10.1016/j.aca.2010.01.034.
22. Buratti, S., Benedetti, S., Giovanelli, G., Application of electronic senses to characterize espresso coffees brewed with different thermal profiles. Eur. Food Res. Technol. 243 (2017), 511–520, 10.1007/s00217-016-2769-y.
23. Isabel Minguez-Mosquera, M., Rejano-Navarro, L., Gandul-Rojas, B., SanchezGomez, A.H., Garrido-Fernandez, J., Color-pigment correlation in virgin olive oil. J. Am. Oil Chem. Soc. 68 (1991), 332–336, 10.1007/BF02657688.
24. Kobayashi, Y., Habara, M., Ikezazki, H., Chen, R., Naito, Y., Toko, K., Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores. Sensors 10 (2010), 3411–3443, 10.3390/s100403411.
25. Abdi, H., Williams, L.J., Principal component analysis. Wiley Interdiscip. Rev. Comput. Stat. 2 (2010), 433–459, 10.1002/wics.101.
26. Biancolillo, A., Bucci, R., Magrì, A.L., Magrì, A.D., Marini, F., Data-fusion for multiplatform characterization of an italian craft beer aimed at its authentication. Anal. Chim. Acta 820 (2014), 23–31, 10.1016/j.aca.2014.02.024.
27. Malegori, C., Grassi, S., Ohm, J.B., Anderson, J., Marti, A., GlutoPeak profile analysis for wheat classification: skipping the refinement process. J. Cereal Sci. 79 (2018), 73–79, 10.1016/J.JCS.2017.09.005.
28. Pirro, V., Oliveri, P., Ferreira, C.R., González-Serrano, A.F., Machaty, Z., Cooks, R.G., Lipid characterization of individual porcine oocytes by dual mode DESI-MS and data fusion. Anal. Chim. Acta 848 (2014), 51–60, 10.1016/j.aca.2014.08.001.
29. Ben-Hassine, K., Taamalli, A., Ferchichi, S., Mlaouah, A., Benincasa, C., Romano, E., Flamini, G., Lazzez, A., Grati-kamoun, N., Perri, E., Malouche, D., Hammami, M., Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions. Food Res. Int. 54 (2013), 1915–1925, 10.1016/j.foodres.2013.09.007.
30. Vacca, V., Del Caro, A., Poiana, M., Piga, A., Effect of storage period and exposure conditions on the quality of Bosana extra-virgin olive oil. J. Food Qual. 29 (2006), 139–150, 10.1111/j.1745-4557.2006.00062.x.
31. De Leonardis, A., Angelico, R., Macciola, V., Ceglie, A., Effects of polyphenol enzymatic-oxidation on the oxidative stability of virgin olive oil. Food Res. Int. 54 (2013), 2001–2007, 10.1016/j.foodres.2013.04.034.
32. Gómez-Alonso, S., Mancebo-Campos, V., Salvador, M.D., Fregapane, G., Evolution of major and minor components and oxidation indices of virgin olive oil during 21 months storage at room temperature. Food Chem. 100 (2007), 36–42, 10.1016/j.foodchem.2005.09.006.
33. Krichene, D., Allalout, A., Mancebo-Campos, V., Salvador, M.D., Zarrouk, M., Fregapane, G., Stability of virgin olive oil and behaviour of its natural antioxidants under medium temperature accelerated storage conditions. Food Chem. 121 (2010), 171–177, 10.1016/j.foodchem.2009.12.026.
34. Esposto, S., Taticchi, A., Urbani, S., Selvaggini, R., Veneziani, G., Di Maio, I., Sordini, B., Servili, M., Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition. Food Chem. 229 (2017), 726–733, 10.1016/j.foodchem.2017.02.151.
35. Tena, N., Aparicio, R., García-González, D.L., Virgin olive oil stability study by mesh cell-FTIR spectroscopy. Talanta 167 (2017), 453–461, 10.1016/j.talanta.2017.02.042.
36. Choe, E., Min, D.B., Mechanisms and factors for edible oil oxidation. Compr. Rev. Food Sci. Food Saf. 5 (2006), 169–186, 10.1111/j.1541-4337.2006.00009.x.
37. Bendini, A., Cerretani, L., Salvador, M.D., Fregapane, G., Lercker, G., Stability of the sensory quality of virgin olive oil during storage - An overview. Ital. Food Beverage Technol. LX, 2010, 5–18.