Olive oil quality and sensory changes during house-use simulation and temporal assessment using an electronic tongue

Abstract

During domestic usage, olive oil bottle manipulation may lead to a quality decrease due to agitation and oxygenation. Therefore, assessing the domestic consumption time period during which the initial quality grade is retained may allow including this information as a recommendation, ensuring olive oil consumers satisfaction. Temporal changes of physicochemical, chemical, and sensory parameters of extravirgin olive oils (EVOO) were monitored during 1month simulated houseuse conditions. It was observed that K232 (RPearson +0.81) and K increased resulting in a significant olive oil quality decrease from EVOO (during the initial 21days of simulated usage) to lampante olive oil (after 28days of simulated usage) as well as the appearance of rancid sensation. As lampante olive oils cannot be commercialized, it is pertinent to establish olive oil shelf life under usual homeuse conditions. Principal component analysis allowed grouping the olive oils according to homeuse time period and how bottles are stored after their first opening, showing that the overall olive oil physicochemical and sensory characteristics changed with the domesticuse time period. Finally, a potentiometric electronic tongue coupled with linear discriminant analysis was used to discriminate olive oils according to the domesticuse time period (leaveoneout crossvalidation sensitivities 95%). Thus, this device could be used to indirectly assess the quality of the remaining bottled olive oil by establishing for how long an olive oil bottle has been used under domestic conditions.