Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/60838

TitleUnmasking sensory defects of olive oils flavored with basil and oregano using an electronic tongue-chemometric tool
Author(s)Bobiano, Marta
Rodrigues, Nuno
Madureira, Marta
Dias, Luís G.
Veloso, Ana C. A.
Pereira, José A.
Peres, António M.
KeywordsOlive oil
Physicochemical analysis
Sensory analysis
Aromatic herbs flavouring
Electronic tongue
Sensory defect detection
Aromatic herbs flavoring
Issue dateJul-2019
PublisherAmerican Oil Chemists' Society Press
JournalJournal of the American Oil Chemists' Society
CitationBobiano, Marta; Rodrigues, Nuno; Madureira, Marta; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José A.; Peres, António M., Unmasking sensory defects of olive oils flavored with basil and oregano using an electronic tongue-chemometric tool. Journal of the American Oil Chemists Society, 96(7), 751-760, 2019
Abstract(s)Olive oil price and consumers preference depend on the commercial grade classification that can decrease if any sensory defect is perceived leading to an economic loss. Enriched oils, obtained by incorporating dried aromatic herbs, spices, or essential oils, which is a common practice in the Mediterranean region, are commercially available. This practice may conceal the fraudulent purpose of masking the perception of sensory defects. The detection of this type of fraud is a difficult task, requiring sensory analysis. Thus, in this study, extra-virgin and lampante olive oils, the latter classification being due to the perception of an intense winey-vinegary defect, were deliberately enriched with different amounts of basil-dried herbs and oregano-dried herbs. Sensory analysis showed that, depending on the aromatic herb and on the added amount (0.0110.110?g herb per kg oil), the defect intensity could be masked leading to an erroneous classification of flavored lampante oils as flavored virgin oils. In contrast, the electronic tongue-chemometric approach could unmask the defect in flavored oils (predictive sensitivities: 7078\%) and semiquantitatively discriminate flavored oils according to the added levels of basil or oregano (predictive sensitivities: 93100\%). The electronic tongue approach showed satisfactory unmasking performance when compared with the sensory panel, and so, its future application as a quality control taste-sensor device for disclosing olive oil sensory defects masked by the incorporation of flavoring agents may be forseen.
TypeArticle
URIhttp://hdl.handle.net/1822/60838
DOI10.1002/aocs.12249
ISSN0003-021X
e-ISSN1558-9331
Publisher versionhttp://link.springer.com/journal/11746
Peer-Reviewedyes
AccessRestricted access (UMinho)
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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