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Roveda AC, Dias BC, Passini LN, Manzani D, Petruci JFDS. Transparent, flexible, and eco-friendly starch-based films for reversible optoelectronic noses for food spoilage monitoring in smart packaging. Mikrochim Acta 2024; 191:354. [PMID: 38809328 DOI: 10.1007/s00604-024-06426-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Accepted: 05/10/2024] [Indexed: 05/30/2024]
Abstract
A reversible optoelectronic nose is presented consisting of ten acid-base indicators incorporated into a starch-based film, covering a wide pH range. The starch substrate is odorless, biocompatible, flexible, and exhibits high tensile resistance. This optical artificial olfaction system was used to detect the early stages of food decomposition by exposing it to the volatile compounds produced during the spoialge process of three food products (beef, chicken, and pork). A smartphone was used to capture the color changes caused by intermolecular interactions between each dye and the emitted volatiles over time. Digital images were processed to generate a differential color map, which uses the observed color shifts to create a unique signature for each food product. To effectively discriminate among different samples and exposure times, we employed chemometric tools, including hierarchical cluster analysis (HCA) and principal component analysis (PCA). This approach detects food deterioration in a practical, cost-effective, and user-friendly manner, making it suitable for smart packaging. Additionally, the use of starch-based films in the food industry is preferable due to their biocompatibility and biodegradability characteristics.
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Affiliation(s)
- Antonio Carlos Roveda
- São Carlos Institute of Chemistry - IQSC, University of São Paulo - USP, São Carlos, SP, Brazil
- Institute of Geosciences and Exact Sciences, São Paulo State University - UNESP, Rio Claro, SP, Brazil
| | | | - Luan N Passini
- São Carlos Institute of Chemistry - IQSC, University of São Paulo - USP, São Carlos, SP, Brazil
| | - Danilo Manzani
- São Carlos Institute of Chemistry - IQSC, University of São Paulo - USP, São Carlos, SP, Brazil
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2
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Ge L, Wu Y, Zou W, Mao X, Wang Y, Du J, Zhao H, Zhu C. Analysis of the trend of volatile compounds by HS-SPME-GC-MS and the main factors affecting the formation of rancid odor during the oxidation process of infant nutrition package. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3367-3378. [PMID: 35875207 PMCID: PMC9304473 DOI: 10.1007/s13197-021-05320-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/27/2021] [Accepted: 11/04/2021] [Indexed: 06/15/2023]
Abstract
In this study, headspace solid-phase micro-extraction (HS-SPME) coupled with GC-MS was used to analyze the trend of volatile compounds in fresh and oxidative infant nutrition package. Among the volatile compounds, aldehydes and ketones, alcohols, lipids, cycloalkenes, alkanes, alkenes, aromatic hydrocarbons, oxygenated compound were identified. A total of 65 volatile compounds were detected in the fresh nutrition package, whereas 9 new volatile compounds were detected during the accelerated oxidation process, which was oxidized at 45 °C for 4 weeks. The main components of the rancid flavor formed and the relative content of volatile substances gradually changed during the accelerated oxidation process. The volatile substances hexanal, nonanal, and 2-pentylfuran substantially increased. Linalool, α-terpineol, d-limonene, and 1-methoxy-nonane presented an evidently downward trend. The relative content of the newly formed compound 3-hydroxy-2-methylpyran-4-one during the oxidation process was always large, its relative content initially increased, then decreased, and finally increased again. The formation of rancid flavor of the nutrient package was speculated to have been formed by the interaction of hexanal, nonanal, 2-pentylfuran, and 3-hydroxy-2-methylpyran-4-one.
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Affiliation(s)
- Liqin Ge
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
| | - Yuqin Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
| | - Wenhaotian Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
| | - Xuejin Mao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
| | - Yuanxing Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
| | - Jinlin Du
- Ganzhou Quanbiao Biological Technology Co., Ltd, Ganzhou, 341100 Jiangxi China
| | - Haibin Zhao
- Ganzhou Quanbiao Biological Technology Co., Ltd, Ganzhou, 341100 Jiangxi China
| | - Chunyan Zhu
- Ganzhou Quanbiao Biological Technology Co., Ltd, Ganzhou, 341100 Jiangxi China
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Hsu HI, Lee TA, Wang MF, Li PH, Ho JH. Influence of an Edible Oil-Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise. Molecules 2022; 27:molecules27154983. [PMID: 35956940 PMCID: PMC9370733 DOI: 10.3390/molecules27154983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 07/28/2022] [Accepted: 08/01/2022] [Indexed: 01/18/2023] Open
Abstract
Mayonnaise is a semisolid oil-in-water emulsion comprised of egg yolk, oil, and vinegar. One main problem with mayonnaise is its high fat content, so efforts have been made to develop low-fat sauces with similar characteristics to real mayonnaise. The purpose of this study was to evaluate the effect of medium-chain triglycerides (MCTs) blended with edible oil (soybean and olive oil) on the rheological, physicochemical, and sensory properties of low-fat mayonnaise. The results revealed that the shear viscosity decreased with the increase in medium-chain fatty acid (MCFA) contents and decreased with an increasing shear rate. Tan δ was <1, and a semisolid fluid with shear-thinning behavior was formed. The oscillation frequency test showed that the MCFA-containing mayonnaise was viscoelastic. The particle size and oil droplet analyses revealed that the emulsion droplet size and distribution were not significantly different in the MCT group compared to the control. The sensory evaluation demonstrated that the MCFA-containing mayonnaise was acceptable. This study illustrates that MCTs are a good substitute to produce the proper physicochemical properties of mayonnaise.
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Affiliation(s)
- Heng-I Hsu
- Department of Food Science, Tunghai University, 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung City 40704, Taiwan
| | - Tan-Ang Lee
- Department of Food Science, Tunghai University, 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung City 40704, Taiwan
| | - Ming-Fu Wang
- Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan
| | - Po-Hsien Li
- Department of Food and Nutrition, Providence University, 200, Sec. 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan
| | - Jou-Hsuan Ho
- Department of Food Science, Tunghai University, 1727, Sec. 4, Taiwan Boulevard, Xitun District, Taichung City 40704, Taiwan
- Correspondence: ; Tel.: +886-4-23590121 (ext. 37330); Fax: +886-4-23599059
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Analyzing the Organoleptic Quality of Commercial Extra Virgin Olive Oils: IOC Recognized Panel Tests vs. Electronic Nose. Foods 2022; 11:foods11101477. [PMID: 35627047 PMCID: PMC9141220 DOI: 10.3390/foods11101477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 05/03/2022] [Accepted: 05/16/2022] [Indexed: 02/05/2023] Open
Abstract
Virgin olive oil (VOO) classification into quality categories determines its labeling and market price. This procedure involves performing a series of chemical–physical analyses and, ultimately, a sensory analysis through the panel test. This work explores the analysis of VOOs quality with an electronic olfactory system (EOS) and examines its abilities using the panel test as a reference. To do this, six commercial olive oils labelled as extra virgin were analyzed with an EOS and classified by three panels recognized by the International Olive Council. The organoleptic analysis of the oils by the panels indicated that most of the oils in the study were in fact not extra virgin. Besides this, the classifications showed inconsistencies between panels, needing statistical treatment to be used as a reference for the EOS training. The analysis of the same oils by the EOS and their subsequent statistical analysis by PCA revealed a good correlation between the first principal component and the olive oil quality from the panels using average scores. It also showed a more consistent classification than the panels. Overall, the EOS proved to be a cheaper, faster, and highly reliable method as a complement to the panel test for the olive oil classification.
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Rodrigues N, Silva K, Veloso ACA, Pereira JA, Peres AM. The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils. Foods 2021; 10:foods10112886. [PMID: 34829167 PMCID: PMC8618962 DOI: 10.3390/foods10112886] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/04/2021] [Accepted: 11/19/2021] [Indexed: 01/18/2023] Open
Abstract
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.
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Affiliation(s)
- Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; (N.R.); (K.S.); (J.A.P.)
| | - Kevin Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; (N.R.); (K.S.); (J.A.P.)
| | - Ana C. A. Veloso
- Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, Portugal;
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; (N.R.); (K.S.); (J.A.P.)
| | - António M. Peres
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; (N.R.); (K.S.); (J.A.P.)
- Correspondence: ; Tel.: +351-273303220
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6
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Majchrzak T, Wojnowski W, Głowacz-Różyńska A, Wasik A. On-line assessment of oil quality during deep frying using an electronic nose and proton transfer reaction mass spectrometry. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107659] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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7
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M Conrado JA, Sequinel R, Dias BC, Silvestre M, Batista AD, Petruci JFDS. Chemical QR Code: A simple and disposable paper-based optoelectronic nose for the identification of olive oil odor. Food Chem 2021; 350:129243. [PMID: 33592360 DOI: 10.1016/j.foodchem.2021.129243] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 01/22/2021] [Accepted: 01/27/2021] [Indexed: 10/22/2022]
Abstract
Olive oil is an appreciated food product with high nutritional value, besides being an essential component in many culture diets. In this study, we present for the first time the application of a simple and non-invasive paper-based optoelectronic nose designed in a QR code configuration to evaluate the odor of olive oils. The chemical QR code was fabricated by the addition of 12 dyes, which provided high dimensional data resulting from the interaction between the volatile compounds and the colorimetric array. The color changes were employed to build differential maps with a unique fingerprint (i) to discriminate between olive oil and other edible oil samples; (ii) to quantify nonanaldehyde as an oxidation marker; and (iii) to identify oxidized oils through principal component analysis (PCA) and hierarchical component analysis (HCA). By developing suitable mobile apps, we anticipate the employment of the chemical QR code for portable, low-cost, and in-situ evaluation of food product quality.
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Affiliation(s)
| | | | - Barbara Cristina Dias
- Federal University of Uberlândia (UFU), Institute of Chemistry, Uberlândia, MG, Brazil
| | - Marcos Silvestre
- Federal University of Uberlândia (UFU), Institute of Chemistry, Uberlândia, MG, Brazil
| | - Alex D Batista
- Federal University of Uberlândia (UFU), Institute of Chemistry, Uberlândia, MG, Brazil
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8
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Teixeira GG, Dias LG, Rodrigues N, Marx ÍMG, Veloso ACA, Pereira JA, Peres AM. Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity. Talanta 2021; 226:122122. [PMID: 33676677 DOI: 10.1016/j.talanta.2021.122122] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 01/12/2021] [Accepted: 01/14/2021] [Indexed: 12/12/2022]
Abstract
An electronic nose, comprising nine metal oxide sensors, has been built aiming to classify olive oils according to the fruity intensity commercial grade (ripely fruity or light, medium and intense greenly fruity), following the European regulated complementary terminology. The lab-made sensor device was capable to differentiate standard aqueous solutions (acetic acid, cis-3-hexenyl, cis-3-hexen-1-ol, hexanal, 1-hexenol and nonanal) that mimicked positive sensations (e.g., fatty, floral, fruit, grass, green and green leaves attributes) and negative attributes (e.g., sour and vinegary defects), as well as to semi-quantitatively classify them according to the concentration ranges (0.05-2.25 mg/kg). For that, unsupervised (principal component analysis) and supervised (linear discriminant analysis: sensitivity of 92% for leave-one-out cross validation) classification multivariate models were established based on nine or six gas sensors, respectively. It was also showed that the built E-nose allowed differentiating/discriminating (sensitivity of 81% for leave-one-out cross validation) extra virgin olive oils according to the perceived intensity of fruitiness as ripely fruity, light, medium or intense greenly fruity. In conclusion, the gas sensor device could be used as a practical preliminary non-destructive tool for guaranteeing the correctness of olive oil fruitiness intensity labelling.
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Affiliation(s)
- Guilherme G Teixeira
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolonia, 5300-253, Bragança, Portugal
| | - Luís G Dias
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolonia, 5300-253, Bragança, Portugal.
| | - Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolonia, 5300-253, Bragança, Portugal
| | - Ítala M G Marx
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolonia, 5300-253, Bragança, Portugal; LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal
| | - Ana C A Veloso
- Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal; CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - José A Pereira
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolonia, 5300-253, Bragança, Portugal
| | - António M Peres
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Santa Apolonia, 5300-253, Bragança, Portugal.
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9
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Luque A, De Las Heras A, Ávila-Gutiérrez MJ, Zamora-Polo F. ADAPTS: An Intelligent Sustainable Conceptual Framework for Engineering Projects. SENSORS 2020; 20:s20061553. [PMID: 32168788 PMCID: PMC7147156 DOI: 10.3390/s20061553] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 03/06/2020] [Accepted: 03/07/2020] [Indexed: 12/30/2022]
Abstract
This paper presents a conceptual framework for the optimization of environmental sustainability in engineering projects, both for products and industrial facilities or processes. The main objective of this work is to propose a conceptual framework to help researchers to approach optimization under the criteria of sustainability of engineering projects, making use of current Machine Learning techniques. For the development of this conceptual framework, a bibliographic search has been carried out on the Web of Science. From the selected documents and through a hermeneutic procedure the texts have been analyzed and the conceptual framework has been carried out. A graphic representation pyramid shape is shown to clearly define the variables of the proposed conceptual framework and their relationships. The conceptual framework consists of 5 dimensions; its acronym is ADAPTS. In the base are: (1) the Application to which it is intended, (2) the available DAta, (3) the APproach under which it is operated, and (4) the machine learning Tool used. At the top of the pyramid, (5) the necessary Sensing. A study case is proposed to show its applicability. This work is part of a broader line of research, in terms of optimization under sustainability criteria.
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Giuffrè A, Capocasale M, Macrì R, Caracciolo M, Zappia C, Poiana M. Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108631] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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11
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Complementary Untargeted and Targeted Metabolomics for Differentiation of Extra Virgin Olive Oils of Different Origin of Purchase Based on Volatile and Phenolic Composition and Sensory Quality. Molecules 2019; 24:molecules24162896. [PMID: 31404955 PMCID: PMC6720806 DOI: 10.3390/molecules24162896] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 07/30/2019] [Accepted: 08/08/2019] [Indexed: 12/20/2022] Open
Abstract
In order to differentiate the extra virgin olive oils (EVOO) of different origin of purchase, such as monovarietal Italian EVOO with protected denomination of origin (PDO) and commercial-blended EVOO purchased in supermarkets, a number of samples was subjected to the analysis of volatile aroma compounds by both targeted gas chromatography/mass spectrometry (GC-MS) and untargeted profiling by comprehensive two-dimensional gas chromatography/mass spectrometry (GC×GC-TOF-MS), analysis of phenols by targeted high-performance liquid chromatography/mass spectrometry (HPLC-DAD-ESI/MS), and quantitative descriptive sensory analysis. Monovarietal PDO EVOOs were characterized by notably higher amounts of positive LOX-derived C6 and C5 volatile compounds, which corresponded to the higher intensities of all the assessed positive fruity and green odor sensory attributes. Commercial-blended EVOOs had larger quantities of generally undesirable esters, alcohols, acids, and aldehydes, which coincided with the occurrence of sensory defects in many samples. Many minor volatile compounds that were identified by GC×GC-TOF-MS were found to differentiate each of the two investigated groups. The differences between the groups with respect to phenols and taste characteristics were evident, but less pronounced. The results that were obtained in this study have undoubtedly confirmed the existence of the large heterogeneity of oils that are sold declared as EVOO. It was shown that GC-MS, GC×GC-TOF-MS, and HPLC-DAD-ESI/MS analyses have complementary outputs, and that their use in combination has advantages in supporting the results of sensory analysis and objectively differentiating these groups of EVOO.
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12
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Majchrzak T, Wojnowski W, Dymerski T, Gębicki J, Namieśnik J. Electronic noses in classification and quality control of edible oils: A review. Food Chem 2018; 246:192-201. [DOI: 10.1016/j.foodchem.2017.11.013] [Citation(s) in RCA: 130] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2017] [Revised: 09/26/2017] [Accepted: 11/02/2017] [Indexed: 12/20/2022]
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13
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Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.082] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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Frying disposal time of sunflower oil using hybrid electronic nose-fuzzy logic approach. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Beltrán Ortega J, Martínez Gila DM, Aguilera Puerto D, Gámez García J, Gómez Ortega J. Novel technologies for monitoring the in-line quality of virgin olive oil during manufacturing and storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4644-4662. [PMID: 27012363 DOI: 10.1002/jsfa.7733] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 03/12/2016] [Accepted: 03/20/2016] [Indexed: 06/05/2023]
Abstract
The quality of virgin olive oil is related to the agronomic conditions of the olive fruits and the process variables of the production process. Nowadays, food markets demand better products in terms of safety, health and organoleptic properties with competitive prices. Innovative techniques for process control, inspection and classification have been developed in order to to achieve these requirements. This paper presents a review of the most significant sensing technologies which are increasingly used in the olive oil industry to supervise and control the virgin olive oil production process. Throughout the present work, the main research studies in the literature that employ non-invasive technologies such as infrared spectroscopy, computer vision, machine olfaction technology, electronic tongues and dielectric spectroscopy are analysed and their main results and conclusions are presented. These technologies are used on olive fruit, olive slurry and olive oil to determine parameters such as acidity, peroxide indexes, ripening indexes, organoleptic properties and minor components, among others. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Julio Beltrán Ortega
- Robotics, Automation and Computer Vision Group, Department of Electronic Engineering and Automation, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain.
| | - Diego M Martínez Gila
- Robotics, Automation and Computer Vision Group, Department of Electronic Engineering and Automation, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain
| | - Daniel Aguilera Puerto
- ANDALTEC, Plastic Technological Center, Avd. Principal s/n. Ampliación Polígono Cañada de la Fuente, C/ Vilches s/n, 23600, Martos, Jaén, Spain
| | - Javier Gámez García
- Robotics, Automation and Computer Vision Group, Department of Electronic Engineering and Automation, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain
| | - Juan Gómez Ortega
- Robotics, Automation and Computer Vision Group, Department of Electronic Engineering and Automation, University of Jaén, Campus las Lagunillas s/n, 23071, Jaén, Spain
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16
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Electronic nose guided determination of frying disposal time of sunflower oil using fuzzy logic analysis. Food Chem 2016; 221:379-385. [PMID: 27979217 DOI: 10.1016/j.foodchem.2016.10.089] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2016] [Revised: 09/30/2016] [Accepted: 10/20/2016] [Indexed: 11/22/2022]
Abstract
An electronic nose (e-nose), having 18 metal oxide semiconductor (MOS) sensors, guided determination of frying disposal time of sunflower oil is reported. The ranking and screening of MOS sensors, specific for volatile organic compounds, was performed using fuzzy logic. A correlation was examined between rancidity indices of fried oil (total polar compounds (TPC), and triglyceride dimers-polymers (TGDP), among others) and e-nose based odor index. Fuzzy logic screened 6 MOS sensors (LY2/G, LY2/AA, LY2/GH, LY2/gCT1, T30/1, and P30/1) to deconvolute the rancid fried oils using hierarchical clustering on principal component space. A good relationship was noted between rancidity indices and odor index (R2>0.85). Based on maximum discard limits of rancidity indices (25% TPC and 10% TGDP), the frying disposal time of 15.2h (TPC) vs. 15.8h (e-nose) and 15.5h (TGDP) vs. 16.3h (e-nose) was determined. The demonstrated methodology holds a potential extension to different fried oils and products.
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17
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Raffo A, Bucci R, D’Aloise A, Pastore G. Combined effects of reduced malaxation oxygen levels and storage time on extra-virgin olive oil volatiles investigated by a novel chemometric approach. Food Chem 2015; 182:257-67. [DOI: 10.1016/j.foodchem.2015.02.128] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2014] [Revised: 02/04/2015] [Accepted: 02/25/2015] [Indexed: 11/28/2022]
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18
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Chemometric Studies on zNose™ and Machine Vision Technologies for Discrimination of Commercial Extra Virgin Olive Oils. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2697-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Messina V, Sancho A, Walsöe de Reca N. Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400651] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Valeria Messina
- (CINSO) - (CITEDEF); UNIDEF (Strategic I & D for Defense)-CONICET-MINDEF (Ministry of Defense); Buenos Aires Argentina
- The National Council for Scientific and Technical Research (CONICET); Buenos Aires Argentina
| | - Ana Sancho
- Food Technology Institute; INTA (B1708WAB); Moron Buenos Aires Argentina
| | - Noemi Walsöe de Reca
- (CINSO) - (CITEDEF); UNIDEF (Strategic I & D for Defense)-CONICET-MINDEF (Ministry of Defense); Buenos Aires Argentina
- The National Council for Scientific and Technical Research (CONICET); Buenos Aires Argentina
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20
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Del Carlo M, Fusella G, Pepe A, Sergi M, Di Martino M, Mascini M, Martino G, Cichelli A, Di Natale C, Compagnone D. Novel oligopeptides based e-nose for food quality control: application to extra-virgin olive samples. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2014. [DOI: 10.3920/qas2013.0377] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Del Carlo
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy
| | - G.C. Fusella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy
| | - A. Pepe
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy
| | - M. Sergi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy
| | - M. Di Martino
- Department of Economy, Food Commodities Laboratory, University d'Annunzio Chieti-Pescara, Viale Pindaro12, 65127 Pescara, Italy
| | - M. Mascini
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy
| | - G. Martino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy
| | - A Cichelli
- Department of Economy, Food Commodities Laboratory, University d'Annunzio Chieti-Pescara, Viale Pindaro12, 65127 Pescara, Italy
| | - C. Di Natale
- Department of Electronic Engineering, University of Tor Vergata, Via del Politecnico, 00133 Rome, Italy
| | - D. Compagnone
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Lerici 1, 64023 Mosciano Sant'Angelo, Teramo, Italy
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21
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Selvaggini R, Esposto S, Taticchi A, Urbani S, Veneziani G, Di Maio I, Sordini B, Servili M. Optimization of the temperature and oxygen concentration conditions in the malaxation during the oil mechanical extraction process of four Italian olive cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3813-22. [PMID: 24697604 DOI: 10.1021/jf405753c] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Response surface modeling (RSM) was used to optimize temperature and oxygen concentration during malaxation for obtaining high quality extra virgin olive oils (EVOOs). With this aim, those chemical variables closely related to EVOO quality, such as the phenolic and the volatile compounds, have been previously analyzed and selected. It is widely known that the presence of these substances in EVOOs is highly dependent on genetic, agronomic, and technological aspects. Based on these data, the two parameters were optimized during malaxation of olive pastes of four important Italian cultivars using some phenols and volatile compounds as markers; the optimal temperatures and oxygen levels, obtained by RSM, were as follows for each cultivar: 33.5 °C and 54 kPa of oxygen (Peranzana), 32 °C and 21.3 kPa (Ogliarola), 25 °C and 21.3 kPa (Coratina), and 33 °C and 21.3 kPa (Itrana). These results indicate the necessity to optimize these malaxing parameters for other olive cultivars.
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Affiliation(s)
- Roberto Selvaggini
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia , Via S. Costanzo, 06126 Perugia, Italy
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22
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Clodoveo ML, Hbaieb RH, Kotti F, Mugnozza GS, Gargouri M. Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities. Compr Rev Food Sci Food Saf 2014; 13:135-154. [PMID: 33412651 DOI: 10.1111/1541-4337.12054] [Citation(s) in RCA: 100] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2013] [Accepted: 11/21/2013] [Indexed: 11/28/2022]
Abstract
This monograph is a critical review of the biological activities that occur during virgin olive oil (VOO) extraction process. Strategic choices of plant engineering systems and of processing technologies should be made to condition the enzymatic activities, in order to modulate the nutritional and the sensory quality of the product toward the consumer expectations. "Modulation" of the product quality properties has the main aim to predetermine the quantity and the quality of 2 classes of substances: polyphenols and volatile compounds responsible of VOO nutritional and sensory characteristics. In the 1st section, a systematic analysis of the literature has been carried out to investigate the main olive enzymatic activities involved in the complex biotransformation that occurs during the mechanical extraction process. In the 2nd section, a critical and interpretative discussion of the influence of each step of the extraction process on the polyphenols and the volatile compounds has been performed. The effect of the different mechanical devices that are part of the extraction process is analyzed and recommendations, strategies, and possible avenues for future researches are suggested.
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Affiliation(s)
- Maria Lisa Clodoveo
- Dept. of Agro-Environmental and Territorial Sciences, Univ. Of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Rim Hachicha Hbaieb
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Faten Kotti
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Giacomo Scarascia Mugnozza
- Dept. of Agro-Environmental and Territorial Sciences, Univ. Of Bari, Via Amendola 165/A, 70126 Bari, Italy
| | - Mohamed Gargouri
- Laboratory of Microbial Ecology and Technology, Biocatalysis and Industrial Enzymes Group, Carthage Univ., Natl. Inst. of Applied Sciences and Technology (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
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23
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Clodoveo ML. New advances in the development of innovative virgin olive oil extraction plants: Looking back to see the future. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.020] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Pacioni G, Cerretani L, Procida G, Cichelli A. Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose. Food Chem 2013; 146:30-5. [PMID: 24176309 DOI: 10.1016/j.foodchem.2013.09.016] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2012] [Revised: 09/02/2013] [Accepted: 09/04/2013] [Indexed: 10/26/2022]
Abstract
Truffles are among the most expensive foods and their quality depends on their unique aroma, composed of complex mixtures of lipophilic volatile organic compounds (VOCs). There are many foods flavored with truffle, and oils are particularly common. Using DHS-GC-MS and an electronic nose (MOS), 18 samples of olive oil flavored with white and black truffles from the Italian market were subjected to a blind analysis. Qualitative and quantitative analysis with DHS-GC-MS detected the presence of 63 VOCs, 32 of which can be attributed to olive oil, also defective, and 19 to truffles, while 12 foreign compounds are of dubious origin (synthesis and/or demolition). The data obtained with the electronic nose (MOS), processed statistically, was able to discriminate the aromas coincident with the three species of truffle declared on the label (the white truffle Tuber magnatum and the black truffles Tuber melanosporum and Tuber aestivum), demonstrating the potential and reliability of this technique, confirming the established malpractice of the use of bismethyl(dithio)methane in black truffles flavorings.
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Affiliation(s)
- Giovanni Pacioni
- Dipartimento di Scienze Ambientali, Università dell'Aquila, I-67010 Coppito-L'Aquila, Italy
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25
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Escuderos ME, García M, Jiménez A, Horrillo MC. Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors. Food Chem 2013. [DOI: 10.1016/j.foodchem.2012.09.051] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Aparicio R, Morales MT, García-González DL. Towards new analyses of aroma and volatiles to understand sensory perception of olive oil. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201200193] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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27
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Liu W, Yang H, Wang Z, Liu J. Tracing the source of cooking oils with an integrated approach of using stable carbon isotope and fatty acid abundance. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8069-8073. [PMID: 22813234 DOI: 10.1021/jf302410b] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
We report a new approach to identify swill-cooked oils that are recycled from tainted food and livestock waste from commercial vegetable and animal oils by means of carbon isotope values and relative abundance of fatty acids. We test this method using 40 cooking oil samples of different types with known sources. We found significant differences in both total organic carbon isotope as well as compound-specific isotope values and fatty acid C(14)/C(18) ratios between commercial vegetable oils refined from C(3) plants (from -35.7 to -27.0‰ and from 0 to 0.15) and animal oils (from -28.3 to -14.3‰ and from 0.1 to 0.6). Tested swill-cooked oils, which were generally refined by mixing with animal waste illegally, fall into a narrow δ(13)C/fatty acid ratio distribution: from -25.9 to -24.1‰ and from 0.1 to 0.2. Our data demonstrate that the index of a cross-plotting between fatty acid δ(13)C values and C(14)/C(18) ratios can be used to distinguish clean commercial cooking oils from illegal swill-cooked oils.
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Affiliation(s)
- Weiguo Liu
- State Key Laboratory of Loess and Quaternary Geology, Institute of Earth Environment (IEE), Chinese Academy of Sciences (CAS), Xi'an, People's Republic of China.
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28
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Park J, Lim JH, Jin HJ, Namgung S, Lee SH, Park TH, Hong S. A bioelectronic sensor based on canine olfactory nanovesicle-carbon nanotube hybrid structures for the fast assessment of food quality. Analyst 2012; 137:3249-54. [PMID: 22497005 DOI: 10.1039/c2an16274a] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
We developed an olfactory-nanovesicle-fused carbon-nanotube-transistor biosensor (OCB) that mimics the responses of a canine nose for the sensitive and selective detection of hexanal, an indicator of the oxidation of food. OCBs allowed us to detect hexanal down to 1 fM concentration in real-time. Significantly, we demonstrated the detection of hexanal with an excellent selectivity capable of discriminating hexanal from analogous compounds such as pentanal, heptanal, and octanal. Furthermore, we successfully detected hexanal in spoiled milk without any pretreatment processes. Considering these results, our sensor platform should offer a new method for the assessment of food quality and contribute to the development of portable sensing devices.
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Affiliation(s)
- Juhun Park
- Department of Physics and Astronomy, Seoul National University, Seoul, 151-742, Korea
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Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Simal-Gándara J. Effects of Sedimentation Plus Racking Process in the Extra Virgin Olive Oil Aroma Fingerprint Obtained by DHS–TD/GC–MS. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0751-z] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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30
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Zhang ZQ, Kim WT, Park YC, Chung D. Thermodynamics of partitioning of allyl isothiocyanate in oil/air, oil/water, and octanol/water systems. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.09.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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31
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Infante R, Rubio P, Contador L, Moreno V. Effect of drying process on lemon verbena (Lippia citrodora Kunth) aroma and infusion sensory quality. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02105.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Influence of free fatty acids, sterols and phospholipids on volatile compounds in olive oil headspace determined by solid phase microextraction-gas chromatography. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1073-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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33
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Rehman A, Iqbal N, Lieberzeit PA, Dickert FL. Multisensor biomimetic systems with fully artificial recognition strategies in food analysis. MONATSHEFTE FUR CHEMIE 2009. [DOI: 10.1007/s00706-009-0151-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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