Publicação
Application of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regions
| Resumo: | Olive oils produced in the Douro’s region (north of Portugal) are greatly appreciated due to their specific chemical-sensory characteristics, which can be associated to the region’s “Terroir”. Thus, for olive oil producers and consumers, the capability to guarantee the authenticity of the geographical origin of these oils is of utmost importance. In this sense, this study aimed to evaluate the possibility of using an electronic nose (E-nose), with nine metal oxide semiconductors (MOS), as a non-invasive analytical tool to recognize the geographical origin of olive oils from two geographical sub-regions: “Côa” and “Douro”. For each region, 40 different oils were collected, and the chemical quality (acidity, peroxide value and extinction coefficients) and sensory profiles were evaluated. From the initial samples, only those fulfilling the legal thresholds of extra virgin olive oil (EVOO) category were further used [1], being kept 38 and 31 different EVOO from “Côa” and “Douro” regions, respectively. For the majority of the oils, 9 olfactory attributes were perceived by the panellists (fruity – green or ripe; apple; banana; tomato and tomato leaves; dry fruits; cabbage; fresh and dry herbs) and 14 gustatory attributes (sweet; bitter; pungent; fruity – green or ripe; apple; banana; tomato and tomato leaves; dry fruits; cabbage; fresh and dry herbs; plum; olive leaves). Oils from “Douro” region were more sweet and had greater intensities of fruity-ripe, banana and dry herbs sensations. On the other hand, “Côa” oils were bitter and pungent showing higher intensities of fruity-green, tomato and tomato leaves, cabbage, fresh herbs and olive leaves sensations. Considering the differences perceived at the sensory level, namely at the olfactory profile, a lab-made E-nose [2] was applied. The results showed that this sensor-based device could identify the geographical origin of the studied olive oils. In fact, the principal component analysis (PCA) of the average response curve of the sensors’ signals (resistance data) enabled a satisfactory unsupervised differentiation of the 69 olive oils according to the two geographical regions studied (Figure 1). The satisfactory performance could be tentatively attributed to the abovementioned different olfactory profiles found for the oils, depending on their origin. |
|---|---|
| Autores principais: | Ferreiro, Nuno Manuel |
| Outros Autores: | Peres, António M.; Veloso, Ana C.A.; Pereira, J.A.; Rodrigues, Nuno |
| Assunto: | Olive oil Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1863851015175929856 |
|---|---|
| author | Ferreiro, Nuno Manuel |
| author2 | Peres, António M. Veloso, Ana C.A. Pereira, J.A. Rodrigues, Nuno |
| author2_role | author author author author |
| author_facet | Ferreiro, Nuno Manuel Peres, António M. Veloso, Ana C.A. Pereira, J.A. Rodrigues, Nuno |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Ferreiro, Nuno Manuel\"},{\"Person.name\":\"Peres, António M.\",\"Person.identifier.orcid\":\"0000-0001-6595-9165\"},{\"Person.name\":\"Veloso, Ana C.A.\"},{\"Person.name\":\"Pereira, J.A.\",\"Person.identifier.orcid\":\"0000-0002-2260-0600\"},{\"Person.name\":\"Rodrigues, Nuno\",\"Person.identifier.orcid\":\"0000-0002-9305-0976\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Ferreiro, Nuno Manuel Peres, António M. Veloso, Ana C.A. Pereira, J.A. Rodrigues, Nuno |
| datacite.date.Accepted.fl_str_mv | 2022-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2023-02-13T10:57:42Z |
| datacite.date.embargoed.fl_str_mv | 2023-02-13T10:57:42Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Olive oil Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| datacite.titles.title.fl_str_mv | Application of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regions |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Ferreiro, Nuno Manuel Peres, António M. Veloso, Ana C.A. Pereira, J.A. Rodrigues, Nuno |
| dc.date.Accepted.fl_str_mv | 2022-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2023-02-13T10:57:42Z |
| dc.date.embargoed.fl_str_mv | 2023-02-13T10:57:42Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/26915 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Sociedade Portuguesa de Química |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Olive oil Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| dc.title.fl_str_mv | Application of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regions |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | Olive oils produced in the Douro’s region (north of Portugal) are greatly appreciated due to their specific chemical-sensory characteristics, which can be associated to the region’s “Terroir”. Thus, for olive oil producers and consumers, the capability to guarantee the authenticity of the geographical origin of these oils is of utmost importance. In this sense, this study aimed to evaluate the possibility of using an electronic nose (E-nose), with nine metal oxide semiconductors (MOS), as a non-invasive analytical tool to recognize the geographical origin of olive oils from two geographical sub-regions: “Côa” and “Douro”. For each region, 40 different oils were collected, and the chemical quality (acidity, peroxide value and extinction coefficients) and sensory profiles were evaluated. From the initial samples, only those fulfilling the legal thresholds of extra virgin olive oil (EVOO) category were further used [1], being kept 38 and 31 different EVOO from “Côa” and “Douro” regions, respectively. For the majority of the oils, 9 olfactory attributes were perceived by the panellists (fruity – green or ripe; apple; banana; tomato and tomato leaves; dry fruits; cabbage; fresh and dry herbs) and 14 gustatory attributes (sweet; bitter; pungent; fruity – green or ripe; apple; banana; tomato and tomato leaves; dry fruits; cabbage; fresh and dry herbs; plum; olive leaves). Oils from “Douro” region were more sweet and had greater intensities of fruity-ripe, banana and dry herbs sensations. On the other hand, “Côa” oils were bitter and pungent showing higher intensities of fruity-green, tomato and tomato leaves, cabbage, fresh herbs and olive leaves sensations. Considering the differences perceived at the sensory level, namely at the olfactory profile, a lab-made E-nose [2] was applied. The results showed that this sensor-based device could identify the geographical origin of the studied olive oils. In fact, the principal component analysis (PCA) of the average response curve of the sensors’ signals (resistance data) enabled a satisfactory unsupervised differentiation of the 69 olive oils according to the two geographical regions studied (Figure 1). The satisfactory performance could be tentatively attributed to the abovementioned different olfactory profiles found for the oils, depending on their origin. |
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| eu_rights_str_mv | openAccess |
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| funding.funder.alternateName_str_mv | FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID 6817 - DCRRNI ID |
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| identifier.url.fl_str_mv | http://hdl.handle.net/10198/26915 |
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| institution | Instituto Politécnico de Bragança |
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| language | eng |
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| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Ferreiro, Nuno Manuel Peres, António M. Peres, António M. https://www.ciencia-id.pt/CF16-5443-F420 CF16-5443-F420 http://orcid.org/0000-0001-6595-9165 0000-0001-6595-9165 Veloso, Ana C.A. Pereira, J.A. Pereira, J.A. https://www.ciencia-id.pt/611F-80B2-A7C1 611F-80B2-A7C1 http://orcid.org/0000-0002-2260-0600 0000-0002-2260-0600 Rodrigues, Nuno Rodrigues, Nuno https://www.ciencia-id.pt/F41D-B424-5F78 F41D-B424-5F78 http://orcid.org/0000-0002-9305-0976 0000-0002-9305-0976 |
| publishDate | 2022 |
| publisher.none.fl_str_mv | Sociedade Portuguesa de Química |
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| spelling | engSociedade Portuguesa de Químicapt_PTOlive oils produced in the Douro’s region (north of Portugal) are greatly appreciated due to their specific chemical-sensory characteristics, which can be associated to the region’s “Terroir”. Thus, for olive oil producers and consumers, the capability to guarantee the authenticity of the geographical origin of these oils is of utmost importance. In this sense, this study aimed to evaluate the possibility of using an electronic nose (E-nose), with nine metal oxide semiconductors (MOS), as a non-invasive analytical tool to recognize the geographical origin of olive oils from two geographical sub-regions: “Côa” and “Douro”. For each region, 40 different oils were collected, and the chemical quality (acidity, peroxide value and extinction coefficients) and sensory profiles were evaluated. From the initial samples, only those fulfilling the legal thresholds of extra virgin olive oil (EVOO) category were further used [1], being kept 38 and 31 different EVOO from “Côa” and “Douro” regions, respectively. For the majority of the oils, 9 olfactory attributes were perceived by the panellists (fruity – green or ripe; apple; banana; tomato and tomato leaves; dry fruits; cabbage; fresh and dry herbs) and 14 gustatory attributes (sweet; bitter; pungent; fruity – green or ripe; apple; banana; tomato and tomato leaves; dry fruits; cabbage; fresh and dry herbs; plum; olive leaves). Oils from “Douro” region were more sweet and had greater intensities of fruity-ripe, banana and dry herbs sensations. On the other hand, “Côa” oils were bitter and pungent showing higher intensities of fruity-green, tomato and tomato leaves, cabbage, fresh herbs and olive leaves sensations. Considering the differences perceived at the sensory level, namely at the olfactory profile, a lab-made E-nose [2] was applied. The results showed that this sensor-based device could identify the geographical origin of the studied olive oils. In fact, the principal component analysis (PCA) of the average response curve of the sensors’ signals (resistance data) enabled a satisfactory unsupervised differentiation of the 69 olive oils according to the two geographical regions studied (Figure 1). The satisfactory performance could be tentatively attributed to the abovementioned different olfactory profiles found for the oils, depending on their origin.application/pdfpt_PTApplication of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regionsFerreiro, Nuno ManuelPersonalPeres, António M.DSpacehttp://dspace.org/items/7d93be47-8dc4-4413-9304-5b978773d3bbDSpacehttp://dspace.org/items/7d93be47-8dc4-4413-9304-5b978773d3bbPeresAntónio M.Ciência IDhttps://www.ciencia-id.ptCF16-5443-F420ORCIDhttp://orcid.org0000-0001-6595-9165Researcher IDhttps://www.researcherid.comI-8470-2012Scopus Author IDhttps://www.scopus.com7102331969Veloso, Ana C.A.PersonalPereira, J.A.DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857PereiraJosé AlbertoCiência IDhttps://www.ciencia-id.pt611F-80B2-A7C1ORCIDhttp://orcid.org0000-0002-2260-0600Researcher IDhttps://www.researcherid.comL-6798-2014Scopus Author IDhttps://www.scopus.com57204366348PersonalRodrigues, NunoDSpacehttp://dspace.org/items/00739d63-995d-4b1f-97d0-03d24c7cf0fdDSpacehttp://dspace.org/items/00739d63-995d-4b1f-97d0-03d24c7cf0fdRodriguesNunoCiência IDhttps://www.ciencia-id.ptF41D-B424-5F78ORCIDhttp://orcid.org0000-0002-9305-0976Scopus Author IDhttps://www.scopus.com55258560600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISBNIsPartOf978-989-8124-36-42023-02-13T10:57:42Z20222022-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/26915http://purl.org/coar/access_right/c_abf2open accessOlive oilResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technology1084996 bytesFundação para a Ciência e a TecnologiaMountain Research Center6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaCentre of Biological Engineering of the University of Minho6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_c94fconference object2022http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/f624a2de-6aec-47f8-8f7e-018fd2f0c21a/downloadXVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumos256257Castelo Branco |
| spellingShingle | Application of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regions Ferreiro, Nuno Manuel Olive oil Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| subject.fl_str_mv | Olive oil Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| title | Application of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regions |
| title_full | Application of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regions |
| title_fullStr | Application of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regions |
| title_full_unstemmed | Application of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regions |
| title_short | Application of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regions |
| title_sort | Application of an electronic nose to differentiate extra virgin olive oils according to the geographical origin: Côa versus Douro regions |
| topic | Olive oil Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| topic_facet | Olive oil Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| url | http://hdl.handle.net/10198/26915 |
| visible | 1 |