title: Novel technologies for monitoring the in-line quality of virgin olive oil during manufacturing and storage.
abstract: The quality of virgin olive oil is related to the agronomic conditions of the olive fruits and the process variables of the production process. Nowadays, food markets demand better products in terms of safety, health and organoleptic properties with competitive prices. Innovative techniques for process control, inspection and classification have been developed in order to to achieve these requirements. This paper presents a review of the most significant sensing technologies which are increasingly used in the olive oil industry to supervise and control the virgin olive oil production process. Throughout the present work, the main research studies in the literature that employ non-invasive technologies such as infrared spectroscopy, computer vision, machine olfaction technology, electronic tongues and dielectric spectroscopy are analysed and their main results and conclusions are presented. These technologies are used on olive fruit, olive slurry and olive oil to determine parameters such as acidity, peroxide indexes, ripening indexes, organoleptic properties and minor components, among others. © 2016 Society of Chemical Industry.
authors.affiliation: Robotics, Automation and Computer Vision Group, Department of Electronic Engineering and Automation, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain. jbeltran@ujaen.es.
authors.forename: Julio
authors.initials: J
authors.lastname: Beltrán Ortega
authors.affiliation: Robotics, Automation and Computer Vision Group, Department of Electronic Engineering and Automation, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain.
authors.forename: Diego M
authors.initials: DM
authors.lastname: Martínez Gila
authors.affiliation: ANDALTEC, Plastic Technological Center, Avd. Principal s/n. Ampliación Polígono Cañada de la Fuente, C/ Vilches s/n, 23600, Martos, Jaén, Spain.
authors.forename: Daniel
authors.initials: D
authors.lastname: Aguilera Puerto
authors.affiliation: Robotics, Automation and Computer Vision Group, Department of Electronic Engineering and Automation, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain.
authors.forename: Javier
authors.initials: J
authors.lastname: Gámez García
authors.affiliation: Robotics, Automation and Computer Vision Group, Department of Electronic Engineering and Automation, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain.
authors.forename: Juan
authors.initials: J
authors.lastname: Gómez Ortega
mesh_terms: D063427:Food Quality; D061353:Food Storage; D005524:Food Technology / Q000379:methods*; D000069463:Olive Oil / Q000737:chemistry*; D013997:Time Factors
chemical_list: D000069463:Olive Oil
keywords: automatic control; computer vision; dielectric spectroscopy; electronic noses; electronic tongues; infrared spectroscopy; virgin olive oil production process