The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils

Cv. Arbequina extra virgin olive oils (EVOO) were flavored with cinnamon, garlic, and rosemary and characterized. Although flavoring significantly affected the physicochemical quality parameters, all oils fulfilled the legal thresholds for EVOO classification. Flavoring increased (20 to 40%) the tot...

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Autores principales:	Nuno Rodrigues, Kevin Silva, Ana C. A. Veloso, José Alberto Pereira, António M. Peres
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	cinnamon garlic rosemary flavored oils quality oxidative stability Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/9be5142dac994e29a63e000f2b0829dd
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spelling	oai:doaj.org-article:9be5142dac994e29a63e000f2b0829dd2021-11-25T17:36:56ZThe Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils10.3390/foods101128862304-8158https://doaj.org/article/9be5142dac994e29a63e000f2b0829dd2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2886https://doaj.org/toc/2304-8158Cv. Arbequina extra virgin olive oils (EVOO) were flavored with cinnamon, garlic, and rosemary and characterized. Although flavoring significantly affected the physicochemical quality parameters, all oils fulfilled the legal thresholds for EVOO classification. Flavoring increased (20 to 40%) the total phenolic contents, whereas oxidative stability was dependent on the flavoring agent (a slight increase for rosemary and a decrease for cinnamon and garlic). Flavoring also had a significant impact on the sensory profiles. Unflavored oils, cinnamon, and garlic flavored oils had a fruity-ripe sensation while rosemary flavored oils were fruity-green oils. Fruit-related sensations, perceived in unflavored oils, disappeared with flavoring. Flavoring decreased the sweetness, enhanced the bitterness, and did not influence the pungency of the oils. According to the EU regulations, flavored oils cannot be commercialized as EVOO. Thus, to guarantee the legal labelling requirement and to meet the expectations of the market-specific consumers for differentiated olive oils, a lab-made electronic nose was applied. The device successfully discriminated unflavored from flavored oils and identified the type of flavoring agent (90 ± 10% of correct classifications for the repeated K-fold cross-validation method). Thus, the electronic nose could be used as a practical non-destructive preliminary classification tool for recognizing olive oils’ flavoring practice.Nuno RodriguesKevin SilvaAna C. A. VelosoJosé Alberto PereiraAntónio M. PeresMDPI AGarticlecinnamongarlicrosemaryflavored oilsqualityoxidative stabilityChemical technologyTP1-1185ENFoods, Vol 10, Iss 2886, p 2886 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	cinnamon garlic rosemary flavored oils quality oxidative stability Chemical technology TP1-1185
spellingShingle	cinnamon garlic rosemary flavored oils quality oxidative stability Chemical technology TP1-1185 Nuno Rodrigues Kevin Silva Ana C. A. Veloso José Alberto Pereira António M. Peres The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils
description	Cv. Arbequina extra virgin olive oils (EVOO) were flavored with cinnamon, garlic, and rosemary and characterized. Although flavoring significantly affected the physicochemical quality parameters, all oils fulfilled the legal thresholds for EVOO classification. Flavoring increased (20 to 40%) the total phenolic contents, whereas oxidative stability was dependent on the flavoring agent (a slight increase for rosemary and a decrease for cinnamon and garlic). Flavoring also had a significant impact on the sensory profiles. Unflavored oils, cinnamon, and garlic flavored oils had a fruity-ripe sensation while rosemary flavored oils were fruity-green oils. Fruit-related sensations, perceived in unflavored oils, disappeared with flavoring. Flavoring decreased the sweetness, enhanced the bitterness, and did not influence the pungency of the oils. According to the EU regulations, flavored oils cannot be commercialized as EVOO. Thus, to guarantee the legal labelling requirement and to meet the expectations of the market-specific consumers for differentiated olive oils, a lab-made electronic nose was applied. The device successfully discriminated unflavored from flavored oils and identified the type of flavoring agent (90 ± 10% of correct classifications for the repeated K-fold cross-validation method). Thus, the electronic nose could be used as a practical non-destructive preliminary classification tool for recognizing olive oils’ flavoring practice.
format	article
author	Nuno Rodrigues Kevin Silva Ana C. A. Veloso José Alberto Pereira António M. Peres
author_facet	Nuno Rodrigues Kevin Silva Ana C. A. Veloso José Alberto Pereira António M. Peres
author_sort	Nuno Rodrigues
title	The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils
title_short	The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils
title_full	The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils
title_fullStr	The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils
title_full_unstemmed	The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils
title_sort	use of electronic nose as alternative non-destructive technique to discriminate flavored and unflavored olive oils
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/9be5142dac994e29a63e000f2b0829dd
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The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils

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