Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS‐GC/MS analysis and voltammetric electronic tongue

Tahri, Khalid; Duarte, Andreia A.; Carvalho, Gonçalo; Ribeiro, Paulo A.; Silva, Marco Gomes da; Mendes, Davide; Bari, Nezha El; Raposo, Maria; Bouchikhi, Benachir

doi:10.1002/jsfa.8515

Cited by 31 publications

(15 citation statements)

References 57 publications

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“…Amongst the available linear pattern recognition approaches [131], Principal Component Analysis (PCA) [91,92,94,95,98,124,132,133], K-Nearest Neighbor (KNN) [134] and Linear Discriminant Analysis (LDA) [97,99,132] features or characteristics of the sample by means of chemometric tools [73]. In some cases, feature extraction strategies or data preprocessing methods must be applied in order to transform an initial larger redundant and complex dataset into a better and reduced data input, which may be achieved by applying pattern recognition tools or variable selection algorithms [130].…”

Section: Data Processing-chemometric Methodsmentioning

confidence: 99%

“…Still within the scope of olive oils bioactive compounds, Tahri et al [132] showed that a multisensor system combined with chemometric techniques, could be satisfactorily used for olive oil discrimination and identification. These authors used a voltammetric electronic tongue to determine chlorophyll and carotenoids content in olive oils.…”

Section: Electrochemical Evaluation Of Olive Oils Bioactive Compoundsmentioning

confidence: 99%

“…91,92,94,95,98,124,132,133], K-Nearest Neighbor (KNN)[134] and Linear Discriminant Analysis (LDA)[97,99,132] are widely applied. For quantitative assessment[131], Multiple Linear Regression (MLR)[100], Principal Component Regression (PCR)[77] and Partial Least-Squares (PLS)[91][92][93]95,100,122,132,133,135] models are often used. Regarding qualitative and/or quantitative non-linear strategies, Artificial Neural Networks (ANNs) are the most common approaches…”

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confidence: 99%

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Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review

et al. 2018

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Electrochemical bioinspired sensor devices combined with chemometric tools have experienced great advances in the last years, being extensively used for food qualitative and quantitative evaluation, namely for olive oil analysis. Olive oil plays a key role in the Mediterranean diet, possessing unique and recognized nutritional and health properties as well as highly appreciated organoleptic characteristics. These positive attributes are mainly due to olive oil richness in bioactive compounds such as phenolic compounds. In addition, these compounds enhance their overall sensory quality, being mainly responsible for the usual olive oil pungency and bitterness. This review aims to compile and discuss the main research advances reported in the literature regarding the use of electrochemical sensor based-devices for assessing bioactive compounds in olive oil. The main advantages and limitations of these fast, accurate, bioinspired voltammetric, potentiometric and/or amperometric sensor green-approaches will be addressed, aiming to establish the future challenges for becoming a practical quality analytical tool for industrial and commercial applications.

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Section: Data Processing-chemometric Methodsmentioning

confidence: 99%

Section: Electrochemical Evaluation Of Olive Oils Bioactive Compoundsmentioning

confidence: 99%

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confidence: 99%

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Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review

et al. 2018

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“…The values are experimentally determined using colorimeters, requiring this additional equipment, if an overall characterization of an olive oil sample is intended. Chlorophylls and carotenoids quantification in olive oil organic extracts, using a voltammetric E-tongue, has been previously reported [30]. Therefore, the possibility of assessing the L*, a* and b* values of the CIELAB scale using the novel potentiometric E-tongue was evaluated for the first time.…”

Section: Colour Scale Cielab Valuesmentioning

confidence: 99%

Application of an electronic tongue as a single-run tool for olive oils’ physicochemical and sensory simultaneous assessment

Rodrigues

Marx

Casal

et al. 2019

Talanta

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A B S T R A C TOlive oil is highly appreciated due to its nutritional and organoleptic characteristics. However, a huge compositional variation is observed between olive oils, requiring the use of diverse analytical techniques for its classification including titration, spectrophotometry and chromatography, as well as sensory analysis. Chemical analysis is usually time-consuming, expensive and require skilled technicians, while the sensorial ones are dependent upon individual subjective evaluations, even if performed by trained panellists. This work evaluated and demonstrated the feasibility of using a potentiometric electronic tongue, comprising non-specific lipid polymeric and cross-sensitive sensor membranes, coupled with chemometric tools based on different sub-sets of sensors (from 11 to 14 sensors), to predict key quality parameters of olive oils based on single-run assays. The multivariate linear models established for 23 centenarian olive trees from different cultivars allowed predicting peroxide value, oxidative stability, total phenols and tocopherols contents, CIELAB scale parameters (L*, a* and b* values), as well as 11 gustatory-retronasal positive attributes (green, sweet, bitter, pungent, tomato and tomato leaves, apple, banana, cabbage, fresh herbs and dry fruits) with satisfactory accuracy (0.90 ± 0.07 ≤ R 2 ≤ 0.98 ± 0.02 for the repeated K-fold-CV procedure, which ensured that 25% of the data was used for internalvalidation purposes). The electronic tongue device had an accuracy statistically similar to that achieved with standard analytical techniques, pointing out the versatility of the device for the fast and simultaneous chemical and sensory analysis of olive oil. titrations, spectrophotometry and chromatography, as well as the availability of official sensory panels. Still, these methodologies are, in most cases, time-consuming and/or expensive, requiring sample pretreatments, expensive equipment and skilled technicians [7], which turns them unaffordable for most traditional worldwide olive oil producers.Therefore, several research groups have been trying to overcome some of these economic and technical limitations, by developing fast, accurate, cost-effective and user-friendly sensor-based analytical devices, namely the so-called electronic tongues (E-tongues) [8] or electronic noses (E-noses) [9]. In fact, the use of electrochemical devices (e.g., potentiometric and voltammetric ones) has been widely reported for food analysis and, more specifically for olive oils evaluation. For

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“…The information concerning the nutritional composition and bioactive compounds for Portuguese PDO olive oils and table oils is very scarce . Notwithstanding, several papers were published with the characterization of Portuguese olive oils and table olives, but for products that are not registered with a EU quality scheme . Therefore, PDO Azeite de Trás‐os‐Montes is the most characterized PDO Portuguese olive oil (Table ).…”

Section: Portuguese Pdo Olive Oils and Table Olivesmentioning

confidence: 99%

An Overview of Portuguese Olive Oils and Table Olives with Protected Designation of Origin

Albuquerque

Costa

Oliveira

2019

Euro J Lipid Sci & Tech

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Over the years, consumers’ interest in the diet and health relationship has increased with a demand for high quality foods. To protect consumers, but also producers from unfair practices, European Union (EU) has launched legislation on different EU quality schemes, namely Protected Designation of Origin (PDO), Protected Geographical Indications (PGI), and Traditional Speciality Guaranteed (TSG). This work provides an overview of research concerning Portuguese PDO olive oils and table olives. EU quality schemes applied to agricultural products and foodstuffs are increasing over the years, Portugal being the fourth European country with the highest percentage of registered foods. Up to now, Portugal has registered six olive oils and two table olives as PDO. There is a lack of physicochemical data for Portuguese PDO olive products, especially for table olives. Nonetheless, differences linked to the origin of the olive oils are reported, including within the same region of origin. For instance, a range between 95.9 and 260 mg kg−1 for α‐tocopherol was reported for PDO Azeite de Trás‐os‐Montes, while for PDO Azeites do Norte Alentejano it varied from 92.6 to 198 mg kg−1. Further studies, especially concerning parameters that allow confirming the authenticity and origin of Portuguese PDO olive oils and table olives, are crucial. Practical Applications: Six olive oils and two table olives from Portugal are already registered with PDO. Phytochemical data for these products is scarce. Further studies to evaluate authenticity are needed. Of the table olives and olive oils already registered with Protected Designation of Origin (PDO), there are eight products belonging to the five main regions of Portugal (Trás‐os Montes, Beira Litoral, Beira Interior, Ribatejo, and Alentejo). Furthermore, these PDO products are linked to the history and cultural heritage of these places, being crucial for some local producers and for consumers.

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Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS‐GC/MS analysis and voltammetric electronic tongue

Cited by 31 publications

References 57 publications

Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review

Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review

Application of an electronic tongue as a single-run tool for olive oils’ physicochemical and sensory simultaneous assessment

An Overview of Portuguese Olive Oils and Table Olives with Protected Designation of Origin

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