Detection of rancid defect in virgin olive oil by the electronic nose.
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%).
Aparicio
R
R
Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Sevilla, Spain. aparicio@cica.es
Rocha
S M
SM
Delgadillo
I
I
Morales
M T
MT
D004042:Dietary Fats, Unsaturated / Q000032:analysis* / Q000592:standards; D004581:Electronics; D005519:Food Preservation; D006801:Humans; D009812:Odorants / Q000032:analysis*; D000069463:Olive Oil; D010938:Plant Oils / Q000032:analysis* / Q000592:standards; D012015:Reference Standards; D014835:Volatilization
D004042:Dietary Fats, Unsaturated; D000069463:Olive Oil; D010938:Plant Oils