Publicação
Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue
| Resumo: | Olive oil quality grading is traditionally assessed by human sensory evaluation of positive and negative attributes (olfactory, gustatory, and final olfactory–gustatory sensations). However, it is not guaranteed that trained panelist can correctly classify monovarietal extra-virgin olive oils according to olive cultivar. In this work, the potential application of human (sensory panelists) and artificial (electronic tongue) sensory evaluation of olive oils was studied aiming to discriminate eight single-cultivar extra-virgin olive oils. Linear discriminant, partial least square discriminant, and sparse partial least square discriminant analyses were evaluated. The best predictive classification was obtained using linear discriminant analysis with simulated annealing selection algorithm. A low-level data fusion approach (18 electronic tongue signals and nine sensory attributes) enabled 100 % leave-one-out cross-validation correct classification, improving the discrimination capability of the individual use of sensor profiles or sensory attributes (70 and 57 % leave-one-out correct classifications, respectively). So, human sensory evaluation and electronic tongue analysis may be used as complementary tools allowing successful monovarietal olive oil discrimination. |
|---|---|
| Autores principais: | Dias, L.G. |
| Outros Autores: | Rodrigues, Nuno; Veloso, Ana C.A.; Pereira, J.A.; Peres, António M. |
| Assunto: | Single-cultivar extra-virgin olive oil Sensory analysis Potentiometric electronic tongue Linear multivariate methods Simulated annealing algorithm |
| Ano: | 2016 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173269618032640 |
|---|---|
| author | Dias, L.G. |
| author2 | Rodrigues, Nuno Veloso, Ana C.A. Pereira, J.A. Peres, António M. |
| author2_role | author author author author |
| author_facet | Dias, L.G. Rodrigues, Nuno Veloso, Ana C.A. Pereira, J.A. Peres, António M. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Dias, L.G.\",\"Person.identifier.orcid\":\"0000-0002-1210-4259\"},{\"Person.name\":\"Rodrigues, Nuno\",\"Person.identifier.orcid\":\"0000-0002-9305-0976\"},{\"Person.name\":\"Veloso, Ana C.A.\"},{\"Person.name\":\"Pereira, J.A.\",\"Person.identifier.orcid\":\"0000-0002-2260-0600\"},{\"Person.name\":\"Peres, António M.\",\"Person.identifier.orcid\":\"0000-0001-6595-9165\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Dias, L.G. Rodrigues, Nuno Veloso, Ana C.A. Pereira, J.A. Peres, António M. |
| datacite.date.Accepted.fl_str_mv | 2016-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2016-03-29T16:59:06Z |
| datacite.date.embargoed.fl_str_mv | 2016-03-29T16:59:06Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Single-cultivar extra-virgin olive oil Sensory analysis Potentiometric electronic tongue Linear multivariate methods Simulated annealing algorithm |
| datacite.titles.title.fl_str_mv | Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Dias, L.G. Rodrigues, Nuno Veloso, Ana C.A. Pereira, J.A. Peres, António M. |
| dc.date.Accepted.fl_str_mv | 2016-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2016-03-29T16:59:06Z |
| dc.date.embargoed.fl_str_mv | 2016-03-29T16:59:06Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/12837 |
| dc.language.none.fl_str_mv | eng |
| 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 | Single-cultivar extra-virgin olive oil Sensory analysis Potentiometric electronic tongue Linear multivariate methods Simulated annealing algorithm |
| dc.title.fl_str_mv | Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Olive oil quality grading is traditionally assessed by human sensory evaluation of positive and negative attributes (olfactory, gustatory, and final olfactory–gustatory sensations). However, it is not guaranteed that trained panelist can correctly classify monovarietal extra-virgin olive oils according to olive cultivar. In this work, the potential application of human (sensory panelists) and artificial (electronic tongue) sensory evaluation of olive oils was studied aiming to discriminate eight single-cultivar extra-virgin olive oils. Linear discriminant, partial least square discriminant, and sparse partial least square discriminant analyses were evaluated. The best predictive classification was obtained using linear discriminant analysis with simulated annealing selection algorithm. A low-level data fusion approach (18 electronic tongue signals and nine sensory attributes) enabled 100 % leave-one-out cross-validation correct classification, improving the discrimination capability of the individual use of sensor profiles or sensory attributes (70 and 57 % leave-one-out correct classifications, respectively). So, human sensory evaluation and electronic tongue analysis may be used as complementary tools allowing successful monovarietal olive oil discrimination. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/681ac7ee-a820-48af-a982-72298a765431/download |
| id | ipb_fd15bcc9bd5e072cf7f0cd4b829900cd |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/12837 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/12837 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Dias, L.G. Dias, L.G. https://www.ciencia-id.pt/2F11-9092-FAAF 2F11-9092-FAAF http://orcid.org/0000-0002-1210-4259 0000-0002-1210-4259 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 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 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 |
| publishDate | 2016 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engpt_PTOlive oil quality grading is traditionally assessed by human sensory evaluation of positive and negative attributes (olfactory, gustatory, and final olfactory–gustatory sensations). However, it is not guaranteed that trained panelist can correctly classify monovarietal extra-virgin olive oils according to olive cultivar. In this work, the potential application of human (sensory panelists) and artificial (electronic tongue) sensory evaluation of olive oils was studied aiming to discriminate eight single-cultivar extra-virgin olive oils. Linear discriminant, partial least square discriminant, and sparse partial least square discriminant analyses were evaluated. The best predictive classification was obtained using linear discriminant analysis with simulated annealing selection algorithm. A low-level data fusion approach (18 electronic tongue signals and nine sensory attributes) enabled 100 % leave-one-out cross-validation correct classification, improving the discrimination capability of the individual use of sensor profiles or sensory attributes (70 and 57 % leave-one-out correct classifications, respectively). So, human sensory evaluation and electronic tongue analysis may be used as complementary tools allowing successful monovarietal olive oil discrimination.application/pdfpt_PTMonovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tonguePersonalDias, L.G.DSpacehttp://dspace.org/items/eac8c166-4056-4ed0-8d8d-7ecb2c4481a5DSpacehttp://dspace.org/items/eac8c166-4056-4ed0-8d8d-7ecb2c4481a5DiasLuís G.Ciência IDhttps://www.ciencia-id.pt2F11-9092-FAAFORCIDhttp://orcid.org0000-0002-1210-4259Scopus Author IDhttps://www.scopus.com23569169900PersonalRodrigues, 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.com55258560600Veloso, 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.com57204366348PersonalPeres, 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.com7102331969HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf1438-2377DOIIsPartOf10.1007/s00217-015-2537-42016-03-29T16:59:06Z20162016-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/12837http://purl.org/coar/access_right/c_abf2open accessSingle-cultivar extra-virgin olive oilSensory analysisPotentiometric electronic tongueLinear multivariate methodsSimulated annealing algorithm645091 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal article2016http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/681ac7ee-a820-48af-a982-72298a765431/downloadEuropean Food Research and Technology |
| spellingShingle | Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue Dias, L.G. Single-cultivar extra-virgin olive oil Sensory analysis Potentiometric electronic tongue Linear multivariate methods Simulated annealing algorithm |
| status | SINGLETON |
| subject.fl_str_mv | Single-cultivar extra-virgin olive oil Sensory analysis Potentiometric electronic tongue Linear multivariate methods Simulated annealing algorithm |
| title | Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue |
| title_full | Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue |
| title_fullStr | Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue |
| title_full_unstemmed | Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue |
| title_short | Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue |
| title_sort | Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue |
| topic | Single-cultivar extra-virgin olive oil Sensory analysis Potentiometric electronic tongue Linear multivariate methods Simulated annealing algorithm |
| topic_facet | Single-cultivar extra-virgin olive oil Sensory analysis Potentiometric electronic tongue Linear multivariate methods Simulated annealing algorithm |
| url | http://hdl.handle.net/10198/12837 |
| visible | 1 |