title: Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors.
abstract: An array of semiconductor sensors has been developed to discriminate virgin olive oil samples based on their organoleptic characteristics. The multisensor, developed at laboratory, is composed by 14 sensing elements of tin dioxide thin layers (doped with Cr and In, and undoped) deposited by the reactive sputtering technique. The sensors are stable and show good repeatability. Off-flavors and extra-virgin olive oil samples, taken at the outlet of the vertical centrifuge of a small experimental olive oil mill and sensory evaluated, have been used. A good discrimination of edible (extra-virgin and virgin) from non-edible (lampante) olive oils has been obtained through the statistical method of principal component analysis (PCA).
authors.affiliation: IFAPA Venta del Llano, Andalusia Regional Government, Bailén-Motril Road, Kilometre 18'5, 23620 Mengíbar, Jaén, Spain. mariae.escuderos@hotmail.com
authors.forename: María E
authors.initials: ME
authors.lastname: Escuderos
authors.forename: María
authors.initials: M
authors.lastname: García
authors.forename: Antonio
authors.initials: A
authors.lastname: Jiménez
authors.forename: María C
authors.initials: MC
authors.lastname: Horrillo
mesh_terms: D015374:Biosensing Techniques / Q000295:instrumentation / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*
chemical_list: D000069463:Olive Oil; D010938:Plant Oils