Odor profile of different varieties of extra-virgin olive oil during deep frying using an electronic nose and SPME-GC-FID

Autores
Messina, Valeria Marisa; Biolatto, Andrea; Sancho, Ana Maria; Descalzo, Adriana Maria; Grigioni, Gabriela Maria; Walsöe De Reca, Noemí
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the performed work was to evaluate with an electronic nose changes in odor profile of Arauco and Arbequina varieties of extra-virgin olive oil during deep-frying. Changes in odor were analyzed using an electronic nose composed of 16 sensors. Volatile compounds were analyzed by SPME-GC-FID. Principal Component Analysis was applied for electronic results. Arauco variety showed the highest response for sensors. Statistical analysis for volatile compounds indicated a significant (P<0.001) interaction between variety and time of frying processes. Arauco variety showed the highest production of volatile compounds at 60 min of deep frying. The two varieties presented distinct patterns of volatile products, being clearly identified with the electronic nose.
Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas. Centro de Investigaciones en Sólidos; Argentina. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas; Argentina
Fil: Biolatto, Andrea. Universidad Tecnológica Nacional. Facultad Regional Concepción del Uruguay; Argentina
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Grigioni, Gabriela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Walsöe De Reca, Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas. Centro de Investigaciones en Sólidos; Argentina. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas; Argentina
Materia
Electronic Nose
Olive Oil
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:11336/81836
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Odor profile of different varieties of extra-virgin olive oil during deep frying using an electronic nose and SPME-GC-FIDMessina, Valeria MarisaBiolatto, AndreaSancho, Ana MariaDescalzo, Adriana MariaGrigioni, Gabriela MariaWalsöe De Reca, NoemíElectronic NoseOlive OilVolatile Compoundshttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4The aim of the performed work was to evaluate with an electronic nose changes in odor profile of Arauco and Arbequina varieties of extra-virgin olive oil during deep-frying. Changes in odor were analyzed using an electronic nose composed of 16 sensors. Volatile compounds were analyzed by SPME-GC-FID. Principal Component Analysis was applied for electronic results. Arauco variety showed the highest response for sensors. Statistical analysis for volatile compounds indicated a significant (P<0.001) interaction between variety and time of frying processes. Arauco variety showed the highest production of volatile compounds at 60 min of deep frying. The two varieties presented distinct patterns of volatile products, being clearly identified with the electronic nose.Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas. Centro de Investigaciones en Sólidos; Argentina. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas; ArgentinaFil: Biolatto, Andrea. Universidad Tecnológica Nacional. Facultad Regional Concepción del Uruguay; ArgentinaFil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Grigioni, Gabriela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Walsöe De Reca, Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas. Centro de Investigaciones en Sólidos; Argentina. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas; ArgentinaAmerican Institute of Physics2011-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/81836Messina, Valeria Marisa; Biolatto, Andrea; Sancho, Ana Maria; Descalzo, Adriana Maria; Grigioni, Gabriela Maria; et al.; Odor profile of different varieties of extra-virgin olive oil during deep frying using an electronic nose and SPME-GC-FID; American Institute of Physics; AIP Conference Proceedings; 1362; 11-2011; 228-2290094-243XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1063/1.3626369info:eu-repo/semantics/altIdentifier/url/https://aip.scitation.org/doi/abs/10.1063/1.3626369info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:36:59Zoai:ri.conicet.gov.ar:11336/81836instacron: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:34982025-09-29 09:36:59.903CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Odor profile of different varieties of extra-virgin olive oil during deep frying using an electronic nose and SPME-GC-FID
title Odor profile of different varieties of extra-virgin olive oil during deep frying using an electronic nose and SPME-GC-FID
spellingShingle Odor profile of different varieties of extra-virgin olive oil during deep frying using an electronic nose and SPME-GC-FID
Messina, Valeria Marisa
Electronic Nose
Olive Oil
Volatile Compounds
title_short Odor profile of different varieties of extra-virgin olive oil during deep frying using an electronic nose and SPME-GC-FID
title_full Odor profile of different varieties of extra-virgin olive oil during deep frying using an electronic nose and SPME-GC-FID
title_fullStr Odor profile of different varieties of extra-virgin olive oil during deep frying using an electronic nose and SPME-GC-FID
title_full_unstemmed Odor profile of different varieties of extra-virgin olive oil during deep frying using an electronic nose and SPME-GC-FID
title_sort Odor profile of different varieties of extra-virgin olive oil during deep frying using an electronic nose and SPME-GC-FID
dc.creator.none.fl_str_mv Messina, Valeria Marisa
Biolatto, Andrea
Sancho, Ana Maria
Descalzo, Adriana Maria
Grigioni, Gabriela Maria
Walsöe De Reca, Noemí
author Messina, Valeria Marisa
author_facet Messina, Valeria Marisa
Biolatto, Andrea
Sancho, Ana Maria
Descalzo, Adriana Maria
Grigioni, Gabriela Maria
Walsöe De Reca, Noemí
author_role author
author2 Biolatto, Andrea
Sancho, Ana Maria
Descalzo, Adriana Maria
Grigioni, Gabriela Maria
Walsöe De Reca, Noemí
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Electronic Nose
Olive Oil
Volatile Compounds
topic Electronic Nose
Olive Oil
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 The aim of the performed work was to evaluate with an electronic nose changes in odor profile of Arauco and Arbequina varieties of extra-virgin olive oil during deep-frying. Changes in odor were analyzed using an electronic nose composed of 16 sensors. Volatile compounds were analyzed by SPME-GC-FID. Principal Component Analysis was applied for electronic results. Arauco variety showed the highest response for sensors. Statistical analysis for volatile compounds indicated a significant (P<0.001) interaction between variety and time of frying processes. Arauco variety showed the highest production of volatile compounds at 60 min of deep frying. The two varieties presented distinct patterns of volatile products, being clearly identified with the electronic nose.
Fil: Messina, Valeria Marisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas. Centro de Investigaciones en Sólidos; Argentina. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas; Argentina
Fil: Biolatto, Andrea. Universidad Tecnológica Nacional. Facultad Regional Concepción del Uruguay; Argentina
Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Grigioni, Gabriela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Walsöe De Reca, Noemí. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas. Centro de Investigaciones en Sólidos; Argentina. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas; Argentina
description The aim of the performed work was to evaluate with an electronic nose changes in odor profile of Arauco and Arbequina varieties of extra-virgin olive oil during deep-frying. Changes in odor were analyzed using an electronic nose composed of 16 sensors. Volatile compounds were analyzed by SPME-GC-FID. Principal Component Analysis was applied for electronic results. Arauco variety showed the highest response for sensors. Statistical analysis for volatile compounds indicated a significant (P<0.001) interaction between variety and time of frying processes. Arauco variety showed the highest production of volatile compounds at 60 min of deep frying. The two varieties presented distinct patterns of volatile products, being clearly identified with the electronic nose.
publishDate 2011
dc.date.none.fl_str_mv 2011-11
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/11336/81836
Messina, Valeria Marisa; Biolatto, Andrea; Sancho, Ana Maria; Descalzo, Adriana Maria; Grigioni, Gabriela Maria; et al.; Odor profile of different varieties of extra-virgin olive oil during deep frying using an electronic nose and SPME-GC-FID; American Institute of Physics; AIP Conference Proceedings; 1362; 11-2011; 228-229
0094-243X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/81836
identifier_str_mv Messina, Valeria Marisa; Biolatto, Andrea; Sancho, Ana Maria; Descalzo, Adriana Maria; Grigioni, Gabriela Maria; et al.; Odor profile of different varieties of extra-virgin olive oil during deep frying using an electronic nose and SPME-GC-FID; American Institute of Physics; AIP Conference Proceedings; 1362; 11-2011; 228-229
0094-243X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1063/1.3626369
info:eu-repo/semantics/altIdentifier/url/https://aip.scitation.org/doi/abs/10.1063/1.3626369
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 American Institute of Physics
publisher.none.fl_str_mv American Institute of Physics
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 13.070432

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