Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue
Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue
复制标题
DOI：
10.1016/j.foodchem.2006.02.005
复制
发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Gigliotti, C.
中科院分区：
文献类型：
--
作者：
Cosio, M. S.;Ballabio, D.;Gigliotti, C.
在目前的工作中，特级初榨橄榄油的氧化被认为是在不同的存储时间和条件。通常通过应用加速热氧化来评价氧化，而在这种情况下，使用了真实的储存条件。为了研究不同贮藏条件下橄榄油氧化程度的差异，采用多元统计分析方法，对经典化学指标、电子鼻和电子舌的响应进行了分析，结果表明，电子鼻能够准确地描述橄榄油的氧化程度，而经典化学指标和电子舌的响应不相关。事实上，通过线性判别分析（LDA）建立的分类模型通过考虑所有变量或仅考虑电子鼻传感器响应来给出相等的分类性能。与经典方法相比，这种新方法可以代表一种替代和创新的工具，用于更快，更便宜地评估特级初榨油氧化。(c)2006爱思唯尔有限公司保留所有权利。
In the present work, the oxidation of extra virgin olive oils was considered at different storage periods and conditions. The oxidation is usually evaluated by applying an accelerated thermoxidation, while in this case real storage conditions were used. In order to study the differences of the storage situations, multivariate statistical analysis was applied on classical chemical determinations, electronic nose and electronic tongue responses.Results showed how the electronic nose was enough to define the extra virgin olive oil oxidation and appeared to be able to describe the different storage conditions, while classical chemical parameters and electronic tongue were not relevant. In fact, the classification model built by means of linear discriminant analysis (LDA) gave an equal classification performance by considering all the variables or just the electronic nose sensor responses. Compared to classical methods, this new approach could represent an alternative and innovative tool for faster and cheaper evaluation of extra virgin oil oxidation. (c) 2006 Elsevier Ltd. All rights reserved.