Publicação

Olive Oil Quality and Sensory Changes During House-Use Simulation and Temporal Assessment Using an Electronic Tongue

Detalhes bibliográficos
Resumo:	During domestic usage, olive oil bottle manipulation may lead to a quality decrease due to agitation and oxygenation. Therefore, assessing the domestic consumption time period during which the initial quality grade is retained may allow including this information as a recommendation, ensuring olive oil consumers’ satisfaction. Temporal changes of physicochemical, chemical, and sensory parameters of extra-virgin olive oils (EVOO) were monitored during 1-month simulated house-use conditions. It was observed that K232 (R-Pearson ≥+0.81) and ΔK increased resulting in a signiﬁcant olive oil quality decrease from EVOO (during the initial 21 days of simulated usage) to lampante olive oil (after 28 days of simulated usage) as well as the appearance of rancid sensation. As lampante olive oils cannot be commercialized, it is pertinent to establish olive oil shelf life under usual home-use conditions. Principal component analysis allowed grouping the olive oils according to home-use time period and how bottles are stored after their ﬁrst opening, showing that the overall olive oil physicochemical and sensory characteristics changed with the domestic-use time period. Finally, a potentiometric electronic tongue coupled with linear discriminant analysis was used to discriminate olive oils according to the domestic-use time period (leave-one-out crossvalidation sensitivities ≥95%). Thus, this device could be used to indirectly assess the quality of the remaining bottled olive oil by establishing for how long an olive oil bottle has been used under domestic conditions.
Autores principais:	Rodrigues, Nuno
Outros Autores:	Oliveira, Letícia; Mendanha, Lorena; Sebti, Mohamed; Dias, L.G.; Oueslati, Souheib; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M.
Assunto:	Electronic tongue Olive oil Physicochemical analysis Sensory analysis Temporal changes
Ano:	2018
País:	Portugal
Tipo de documento:	artigo
Tipo de acesso:	acesso aberto
Instituição associada:	Instituto Politécnico de Bragança
Idioma:	inglês
Origem:	Biblioteca Digital do IPB

Descrição
Resumo:	During domestic usage, olive oil bottle manipulation may lead to a quality decrease due to agitation and oxygenation. Therefore, assessing the domestic consumption time period during which the initial quality grade is retained may allow including this information as a recommendation, ensuring olive oil consumers’ satisfaction. Temporal changes of physicochemical, chemical, and sensory parameters of extra-virgin olive oils (EVOO) were monitored during 1-month simulated house-use conditions. It was observed that K232 (R-Pearson ≥+0.81) and ΔK increased resulting in a signiﬁcant olive oil quality decrease from EVOO (during the initial 21 days of simulated usage) to lampante olive oil (after 28 days of simulated usage) as well as the appearance of rancid sensation. As lampante olive oils cannot be commercialized, it is pertinent to establish olive oil shelf life under usual home-use conditions. Principal component analysis allowed grouping the olive oils according to home-use time period and how bottles are stored after their ﬁrst opening, showing that the overall olive oil physicochemical and sensory characteristics changed with the domestic-use time period. Finally, a potentiometric electronic tongue coupled with linear discriminant analysis was used to discriminate olive oils according to the domestic-use time period (leave-one-out crossvalidation sensitivities ≥95%). Thus, this device could be used to indirectly assess the quality of the remaining bottled olive oil by establishing for how long an olive oil bottle has been used under domestic conditions.