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Detection of rancid defect in virgin olive oil by the electronic nose.
J Agric Food Chem. 2000 Mar; 48(3):853-60.JA

Abstract

A sensor array of 32 conducting polymer sensors has been used to detect the rancid defect in virgin olive oils. A training set, composed of admixtures of a Portuguese virgin olive oil with different percentages (0-100%) of a rancid standard oil, was used for the selection of the best sensors classifying correctly the samples. Information on volatile compounds responsible for rancidity and the sensory evaluation of samples by assessors were used for explaining the mathematical selection of sensors. A tentative calibration, using unsupervised procedures (PCA and MDS) and a nonlinear regression, was carried out, with the training set, and later confirmed with a test set with which rancid commercial samples of different varieties were used to spike a Greek extra virgin olive oil at low levels of rancidity (0.5-6%).

Authors+Show Affiliations

Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Sevilla, Spain. aparicio@cica.esNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

10725163

Citation

Aparicio, R, et al. "Detection of Rancid Defect in Virgin Olive Oil By the Electronic Nose." Journal of Agricultural and Food Chemistry, vol. 48, no. 3, 2000, pp. 853-60.
Aparicio R, Rocha SM, Delgadillo I, et al. Detection of rancid defect in virgin olive oil by the electronic nose. J Agric Food Chem. 2000;48(3):853-60.
Aparicio, R., Rocha, S. M., Delgadillo, I., & Morales, M. T. (2000). Detection of rancid defect in virgin olive oil by the electronic nose. Journal of Agricultural and Food Chemistry, 48(3), 853-60.
Aparicio R, et al. Detection of Rancid Defect in Virgin Olive Oil By the Electronic Nose. J Agric Food Chem. 2000;48(3):853-60. PubMed PMID: 10725163.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Detection of rancid defect in virgin olive oil by the electronic nose. AU - Aparicio,R, AU - Rocha,S M, AU - Delgadillo,I, AU - Morales,M T, PY - 2000/3/22/pubmed PY - 2000/6/17/medline PY - 2000/3/22/entrez SP - 853 EP - 60 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 48 IS - 3 N2 - A sensor array of 32 conducting polymer sensors has been used to detect the rancid defect in virgin olive oils. A training set, composed of admixtures of a Portuguese virgin olive oil with different percentages (0-100%) of a rancid standard oil, was used for the selection of the best sensors classifying correctly the samples. Information on volatile compounds responsible for rancidity and the sensory evaluation of samples by assessors were used for explaining the mathematical selection of sensors. A tentative calibration, using unsupervised procedures (PCA and MDS) and a nonlinear regression, was carried out, with the training set, and later confirmed with a test set with which rancid commercial samples of different varieties were used to spike a Greek extra virgin olive oil at low levels of rancidity (0.5-6%). SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/10725163/Detection_of_rancid_defect_in_virgin_olive_oil_by_the_electronic_nose_ L2 - https://doi.org/10.1021/jf9814087 DB - PRIME DP - Unbound Medicine ER -