Utilize este identificador para referenciar este registo: http://hdl.handle.net/1822/40249

TítuloMonovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue
Autor(es)Dias, Luís G.
Rodrigues, Nuno
Veloso, Ana C. A.
Pereira, José A.
Peres, António M.
Palavras-chaveSingle-cultivar extra-virgin olive oil
Sensory analysis
Potentiometric electronic tongue
Linear multivariate methods
Simulated annealing algorithm
DataFev-2016
EditoraSpringer Verlag
RevistaEuropean Food Research and Technology
CitaçãoDias, Luís G.; Rodrigues, Nuno; Veloso, Ana C. A.; Pereira, José A.; Peres, António M., Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue. European Food Research and Technology, 242(2), 259-270, 2016
Resumo(s)Olive oil quality grading is traditionally assessed by human sensory evaluation of positive and negative attributes (olfactory, gustatory, and final olfactorygustatory sensations). However, it is not guaranteed that trained panelist can correctly classify monovarietal extra-virgin olive oils according to olive cultivar. In this work, the potential application of human (sensory panelists) and artificial (electronic tongue) sensory evaluation of olive oils was studied aiming to discriminate eight single-cultivar extra-virgin olive oils. Linear discriminant, partial least square discriminant, and sparse partial least square discriminant analyses were evaluated. The best predictive classification was obtained using linear discriminant analysis with simulated annealing selection algorithm. A low-level data fusion approach (18 electronic tongue signals and nine sensory attributes) enabled 100 % leave-one-out cross-validation correct classification, improving the discrimination capability of the individual use of sensor profiles or sensory attributes (70 and 57 % leave-one-out correct classifications, respectively). So, human sensory evaluation and electronic tongue analysis may be used as complementary tools allowing successful monovarietal olive oil discrimination.
Tipoarticle
URIhttp://hdl.handle.net/1822/40249
DOI10.1007/s00217-015-2537-4
ISSN1438-2377
e-ISSN1438-2385
Versão da editorahttp://www.springer.com/food+science/journal/217
Arbitragem científicayes
AcessoopenAccess
Aparece nas coleções:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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