6533b7ddfe1ef96bd127403c
RESEARCH PRODUCT
Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content
Ernesto F. Simó-alfonsoMaría Jesús Lerma-garcíaAlessandra BendiniLorenzo Cerretanisubject
Electronic noseELECTRONIC NOSEFood storageFood preservationGeneral MedicineVIRGIN OLIVE OILSensory analysisAnalytical ChemistryMetalAbsorbanceOXIDATIVE STABILITYchemistry.chemical_compoundVegetable oilchemistrySENSORY ANALYSISvisual_artvisual_art.visual_art_mediumOrganic chemistryPhenolsFood scienceFood ScienceSTORAGEdescription
An electronic nose based on an array of six metal oxide semiconductor sensors was used to monitor the oxidative status of virgin olive oils (VOO) during storage. VOO samples, with and without phenolic compounds, were stored at 60 °C for 7 weeks. Once a week, absorbance at 232 and 270 nm, oxidized stability index, electronic nose, and sensory analysis were evaluated. Linear discriminant analysis models were constructed in order to classify samples according to oxidative levels. Based on these models, VOO samples with and without phenolic compounds at different storage times, divided in eight categories, were correctly classified also achieving a good correlation for sensory analysis. The method is a fast and economical tool for on-line monitoring of VOO oxidation status.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2009-12-15 |