Utilize este identificador para referenciar este registo: http://hdl.handle.net/1822/39511

TítuloSensory intensity assessment of olive oils using an electronic tongue
Autor(es)Veloso, Ana C. A.
Dias, Luís G.
Rodrigues, Nuno
Pereira, José A.
Peres, António M.
Palavras-chaveSingle Cultivar Extra Virgin Olive Oil
Sensory Intensity Perception Classification
Potentiometric Electronic Tongue
Linear Discriminant Analysis
Simulated Annealing Algorithm
Data2016
EditoraElsevier B.V.
RevistaTalanta
CitaçãoVeloso, Ana C. A.; Dias, Luís G.; Rodrigues, Nuno; Pereira, José A.; Peres, António M., Sensory intensity assessment of olive oils using an electronic tongue. Talanta, 146, 585-593, 2016
Resumo(s)Olive oils may be commercialized as intense, medium or light, according to the intensity perception of fruitiness, bitterness and pungency attributes, assessed by a sensory panel. In this work, the capability of an electronic tongue to correctly classify olive oils according to the sensory intensity perception levels was evaluated. Cross-sensitivity and non-specific lipid polymeric membranes were used as sensors. The sensor device was firstly tested using quinine monohydrochloride standard solutions. Mean sensitivities of 14±2 to 25±6 mV/decade, depending on the type of plasticizer used in the lipid membranes, were obtained showing the device capability for evaluating bitterness. Then, linear discriminant models based on sub-sets of sensors, selected by a meta-heuristic simulated annealing algorithm, were established enabling to correctly classify 91% of olive oils according to their intensity sensory grade (leave-one-out cross-validation procedure). This capability was further evaluated using a repeated K-fold cross-validation procedure, showing that the electronic tongue allowed an average correct classification of 80% of the olive oils used for internal-validation. So, the electronic tongue can be seen as a taste sensor, allowing differentiating olive oils with different sensory intensities, and could be used as a preliminary, complementary and practical tool for panelists during olive oil sensory analysis.
Tipoarticle
URIhttp://hdl.handle.net/1822/39511
DOI10.1016/j.talanta.2015.08.071
ISSN0039-9140
Versão da editorahttp://www.journals.elsevier.com/talanta
Arbitragem científicayes
AcessoopenAccess
Aparece nas coleções:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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