Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose

Autores
Messina, Valeria Marisa; Sancho, Ana; Walsoe, Noemi Elizabeth
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
It is known that fats and oils, when submitted to prolonged heat, are subjected to a series of chemical-physical modifications, generating changes in sensory and nutritional characteristics. The aim of the present research was to develop an accurate and repeatable method to predict appearance of undesired odour when extra-virgin olive oils from Arbequina and Manzanilla are submitted to heating processes, using an electronic nose. Among the metal oxide sensor response (electronic nose) an odour index was performed. Emissions of several volatile organic compounds released during the process were analysed by SPME-Gas chromatography. Linear discriminant analysis was applied on the sensor response; it was found that among eight sensors, four sensors were more specific for detecting release of volatile organic compounds during the heating process. The Mahalanobis distance method was adopted to create an odour index and was correlated with emissions of n-pentanal, n-hexanal, n-heptanal and n-nonanal. Data showed that the methodology accurately and rapidly predicted changes in odour pattern between cultivars.
Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina
Fil: Sancho, Ana. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Walsoe, Noemi Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina
Materia
Metal Oxide Sensors
Quality
Scalar Index
Volatile Compounds
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/38342
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic noseMessina, Valeria MarisaSancho, AnaWalsoe, Noemi ElizabethMetal Oxide SensorsQualityScalar IndexVolatile Compoundshttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4It is known that fats and oils, when submitted to prolonged heat, are subjected to a series of chemical-physical modifications, generating changes in sensory and nutritional characteristics. The aim of the present research was to develop an accurate and repeatable method to predict appearance of undesired odour when extra-virgin olive oils from Arbequina and Manzanilla are submitted to heating processes, using an electronic nose. Among the metal oxide sensor response (electronic nose) an odour index was performed. Emissions of several volatile organic compounds released during the process were analysed by SPME-Gas chromatography. Linear discriminant analysis was applied on the sensor response; it was found that among eight sensors, four sensors were more specific for detecting release of volatile organic compounds during the heating process. The Mahalanobis distance method was adopted to create an odour index and was correlated with emissions of n-pentanal, n-hexanal, n-heptanal and n-nonanal. Data showed that the methodology accurately and rapidly predicted changes in odour pattern between cultivars.Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; ArgentinaFil: Sancho, Ana. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Walsoe, Noemi Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; ArgentinaWiley VCH Verlag2015-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/38342Messina, Valeria Marisa; Sancho, Ana; Walsoe, Noemi Elizabeth; Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose; Wiley VCH Verlag; European Journal of Lipid Science and Technology; 117; 8; 8-2015; 1295-13001438-7697CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/ejlt.201400651info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201400651/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:53:51Zoai:ri.conicet.gov.ar:11336/38342instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:53:52.298CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose
title Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose
spellingShingle Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose
Messina, Valeria Marisa
Metal Oxide Sensors
Quality
Scalar Index
Volatile Compounds
title_short Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose
title_full Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose
title_fullStr Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose
title_full_unstemmed Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose
title_sort Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose
dc.creator.none.fl_str_mv Messina, Valeria Marisa
Sancho, Ana
Walsoe, Noemi Elizabeth
author Messina, Valeria Marisa
author_facet Messina, Valeria Marisa
Sancho, Ana
Walsoe, Noemi Elizabeth
author_role author
author2 Sancho, Ana
Walsoe, Noemi Elizabeth
author2_role author
author
dc.subject.none.fl_str_mv Metal Oxide Sensors
Quality
Scalar Index
Volatile Compounds
topic Metal Oxide Sensors
Quality
Scalar Index
Volatile Compounds
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv It is known that fats and oils, when submitted to prolonged heat, are subjected to a series of chemical-physical modifications, generating changes in sensory and nutritional characteristics. The aim of the present research was to develop an accurate and repeatable method to predict appearance of undesired odour when extra-virgin olive oils from Arbequina and Manzanilla are submitted to heating processes, using an electronic nose. Among the metal oxide sensor response (electronic nose) an odour index was performed. Emissions of several volatile organic compounds released during the process were analysed by SPME-Gas chromatography. Linear discriminant analysis was applied on the sensor response; it was found that among eight sensors, four sensors were more specific for detecting release of volatile organic compounds during the heating process. The Mahalanobis distance method was adopted to create an odour index and was correlated with emissions of n-pentanal, n-hexanal, n-heptanal and n-nonanal. Data showed that the methodology accurately and rapidly predicted changes in odour pattern between cultivars.
Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina
Fil: Sancho, Ana. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Walsoe, Noemi Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas. Unidad de Investigación y Desarrollo Estratégico para la Defensa. Ministerio de Defensa. Unidad de Investigación y Desarrollo Estratégico para la Defensa; Argentina
description It is known that fats and oils, when submitted to prolonged heat, are subjected to a series of chemical-physical modifications, generating changes in sensory and nutritional characteristics. The aim of the present research was to develop an accurate and repeatable method to predict appearance of undesired odour when extra-virgin olive oils from Arbequina and Manzanilla are submitted to heating processes, using an electronic nose. Among the metal oxide sensor response (electronic nose) an odour index was performed. Emissions of several volatile organic compounds released during the process were analysed by SPME-Gas chromatography. Linear discriminant analysis was applied on the sensor response; it was found that among eight sensors, four sensors were more specific for detecting release of volatile organic compounds during the heating process. The Mahalanobis distance method was adopted to create an odour index and was correlated with emissions of n-pentanal, n-hexanal, n-heptanal and n-nonanal. Data showed that the methodology accurately and rapidly predicted changes in odour pattern between cultivars.
publishDate 2015
dc.date.none.fl_str_mv 2015-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/38342
Messina, Valeria Marisa; Sancho, Ana; Walsoe, Noemi Elizabeth; Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose; Wiley VCH Verlag; European Journal of Lipid Science and Technology; 117; 8; 8-2015; 1295-1300
1438-7697
CONICET Digital
CONICET
url http://hdl.handle.net/11336/38342
identifier_str_mv Messina, Valeria Marisa; Sancho, Ana; Walsoe, Noemi Elizabeth; Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose; Wiley VCH Verlag; European Journal of Lipid Science and Technology; 117; 8; 8-2015; 1295-1300
1438-7697
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/ejlt.201400651
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201400651/abstract
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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