Using optical NIR sensor for on-line virgin olive oils characterization

Márquez, Antonio Jiménez; Molina‐Díaz, Antonio; Reguera, María Isabel Pascual

doi:10.1016/j.snb.2004.11.103

Cited by 62 publications

(42 citation statements)

References 5 publications

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“…Spectroscopic techniques in combination with chemometric methods present an alternative to chromatography. [1] Thus, near-infrared (NIR) and mid-infrared (MIR) spectroscopic techniques [2,3] allow the determination of the fatty acid and triacylglycerol compositions of VOOs.…”

Section: Introductionmentioning

confidence: 99%

Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra

Korifi

Dréau

Molinet

et al. 2011

J Raman Spectroscopy

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International audienceThe search for the origin and the authentication of virgin olive oils (VOOs) is a problem of topical interest. VOOs with the protected designation of origin (PDO) label can be subject to fraudulent practices owing to high price commanded by these oils. This work evaluates the capability of confocal Raman spectroscopy combined with chemometric treatments for determining the fatty acid and triacylglycerol (TAG) compositions of VOOs and for authenticating the PDO labels of six French VOOs. Fatty acid and TAG compositions were determined by chemometric analysis of the Raman spectra using the partial least square (PLS) algorithms. Predictions have provided good results on the high percentage compounds, but for the fatty acids at very low percentages the predicted results were very poor. The PLS-discriminant analysis model on Raman spectra was able to correctly classify 92.3% of French PDOs and 100% of PDO samples made with only one principal cultivar. However, it was noticeable that the first regression coefficient (which explains the greatest amount of variation of the data) obtained for each PDO could be compared one by one with the first regression coefficient obtained for the quantitative analysis of fatty acids and TAGs. The first regression coefficients obtained for PDOs differed widely from each other. Their study allowed interpreting the PDOs according to their chemical composition. This work confirms that fatty acid and TAG percentages may be used to authenticate French VOOs into PDO

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Section: Introductionmentioning

confidence: 99%

Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra

Korifi

Dréau

Molinet

et al. 2011

J Raman Spectroscopy

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“…For industrial in-process analysis of olive oil, spectroscopic techniques (mostly, NIR and MID-IR spectroscopy) in tandem with chemometric methods are the cornerstone for quality control. According to Marquez et al (2005) these techniques have shown a high potential as an alternative to time-consuming and expensive chromatographic or wet chemistry analysis. In fact the application of optical on-line NIR sensor for olive oil characterization is an appealing approach for real-time chemical evaluation, allowing the estimation of acid value, bitter taste (K 255 ) and fatty acids (Marquez et al 2005).…”

Section: Quantification Of Chemical Parameters In Olive Oilmentioning

confidence: 99%

“…According to Marquez et al (2005) these techniques have shown a high potential as an alternative to time-consuming and expensive chromatographic or wet chemistry analysis. In fact the application of optical on-line NIR sensor for olive oil characterization is an appealing approach for real-time chemical evaluation, allowing the estimation of acid value, bitter taste (K 255 ) and fatty acids (Marquez et al 2005). Near infrared spectroscopy has been valuable for the assessment of physicochemical parameters of vegetable oils (Sato 1994;Hourant et al 2000;Takamura et al 1995;Franco et al 2006).…”

Section: Quantification Of Chemical Parameters In Olive Oilmentioning

confidence: 99%

Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy

Delgadillo¹,

Barros²,

Nunes³

2012

Olive Oil - Constituents, Quality, Health Properties and Bioconversions

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“…In 2004, Mailer studied rapid evaluation of olive oil quality by NIR reflectance spectroscopy. Marquez et al (2005) used optical NIR sensor for on-line virgin olive oil characterisation. Bendini et al (2007) presented a preliminary evaluation of the application of Fourier transform infrared spectroscopy to control the geographical origin and quality of virgin olive oils.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of olive fruit for the milling process by using visible/near infrared spectroscopy

Beghi

Giovenzana

Civelli

et al. 2013

J Agricult Engineer

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Increasing consumption of olive oil and table olives has recently determined an expansion of olive tree cultivation in the world. This trend is supported by the documented nutritional value of the Mediterranean diet. The aim of this work was to test a portable visible/near infrared (vis/NIR) system (400-1000 nm) for the analysis of physical-chemical parameters, such as olive soluble solid content (SSC) and texture before the olive oil extraction process. The final goal is to provide the sector with post-harvest methods and sorting systems for a quick evaluation of important properties of olive fruit. In the present study, a total of 109 olives for oil production were analysed. Olive spectra registered with the optical device and values obtained with destructive analysis in the laboratory were analysed. Specific statistical models were elaborated to study correlations between optical and laboratory analysis, and to evaluate predictions of reference parameters obtained through the analysis of the visible-near infrared range. Statistical models were processed using chemometric techniques to extract maximum data information. Principal component analysis (PCA) was performed on vis/NIR spectra to examine sample groupings and identify outliers, while partial least square (PLS) regression algorithm was used to correlate samples spectra and physical-chemical properties. Results are encouraging. PCA showed a significant sample grouping among different ranges of SSC and texture. PLS models gave fairly good predictive capabilities in validation for SSC (R 2 =0.67 and RMSECV%=7.5%) and texture (R 2 =0.68 and RMSECV%=8.2%).

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Using optical NIR sensor for on-line virgin olive oils characterization

Cited by 62 publications

References 5 publications

Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra

Composition and authentication of virgin olive oil from French PDO regions by chemometric treatment of Raman spectra

Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy

Characterisation of olive fruit for the milling process by using visible/near infrared spectroscopy

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