Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/56409

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dc.contributor.authorSlim, Souihlipor
dc.contributor.authorRodrigues, Nunopor
dc.contributor.authorDias, Luís G.por
dc.contributor.authorVeloso, Ana C. A.por
dc.contributor.authorPereira, José A.por
dc.contributor.authorOueslati, Souheibpor
dc.contributor.authorPeres, António M.por
dc.date.accessioned2018-10-19T16:49:09Z-
dc.date.available2018-10-19T16:49:09Z-
dc.date.issued2017-08-
dc.identifier.citationSlim, Souihli; Rodrigues, Nuno; Dias, Luís G.; Veloso, Ana C. A.; Pereira, José A.; Oueslati, Souheib; Peres, António M., Application of an electronic tongue for Tunisian olive oils' classification according to olive cultivar or physicochemical parameters. European Food Research and Technology, 243(8), 1459-1470, 2017por
dc.identifier.issn1438-2377por
dc.identifier.urihttps://hdl.handle.net/1822/56409-
dc.description.abstractOlive oil commercialization has a great impact on the economy of several countries, namely Tunisia, being prone to frauds. Therefore, it is important to establish analytical techniques to ensure labeling correctness concerning olive oil quality and olive cultivar. Traditional analytical techniques are quite expensive, time consuming and hardly applied in situ, considering the harsh environments of the olive industry. In this work, the feasibility of applying a potentiometric electronic tongue with cross-sensitivity lipid membranes to discriminate Tunisian olive oils according to their quality level (i.e., extra virgin, virgin or lampante olive oils) or autochthonous olive cultivar (i.e., cv Chétoui and cv Shali) was evaluated for the first time. Linear discrimination analysis coupled with the simulated annealing variable selection algorithm showed that the signal profiles of olive oils hydroethanolic extracts allowed olive oils discrimination according to physicochemical quality level (classification model based on 25 signals enabling 84 ± 9% correct classifications for repeated K-fold cross-validation), and olive cultivar (classification model based on 20 signals with an average sensitivity of 94 ± 6% for repeated K-fold cross-validation), regardless of the geographical origin and olive variety or the olive quality, respectively. The results confirmed, for the first time, the potential discrimination of the electronic tongue, attributed to the observed quantitative response (sensitivities ranging from 66.6 to +57.7 mV/decade) of the E-tongue multi-sensors towards standard solutions of polar compounds (aldehydes, esters and alcohols) usually found in olive oils and that are related to their sensory positive attributes like green and fruity.por
dc.description.sponsorshipThis work was financially supported by Project POCI-01–0145-FEDER-006984–Associate Laboratory LSRE-LCM and by Project UID/QUI/00616/2013–CQ-VR both funded by FEDER—Fundo Europeu de Desenvolvimento Regional through COMPETE2020-Programa Operacional Competitividade e Internacionalização (POCI)—and by national funds through FCTFundação para a Ciência e a Tecnologia, Portugal. Strategic funding of UID/BIO/04469/2013 unit is also acknowledged. Nuno Rodrigues thanks FCT, POPH-QREN and FSE for the Ph.D. Grant (SFRH/ BD/104038/2014).por
dc.language.isoengpor
dc.publisherSpringer Naturepor
dc.relationinfo:eu-repo/grantAgreement/FCT/5876/147416/PTpor
dc.relationinfo:eu-repo/grantAgreement/FCT/5876/147337/PTpor
dc.relationSFRH/BD/104038/2014por
dc.rightsopenAccesspor
dc.subjectElectronic tonguepor
dc.subjectChemometricspor
dc.subjectTunisian olive oilspor
dc.subjectAutochthonous Chetoui olive cultivarpor
dc.subjectAutochthonous Sahli olive cultivarpor
dc.titleApplication of an electronic tongue for Tunisian olive oils' classification according to olive cultivar or physicochemical parameterspor
dc.typearticle-
dc.peerreviewedyespor
dc.relation.publisherversionhttp://www.springer.com/food+science/journal/217por
dc.commentsCEB46714por
oaire.citationStartPage1459por
oaire.citationEndPage1470por
oaire.citationIssue8por
oaire.citationConferencePlaceGermany-
oaire.citationVolume243por
dc.date.updated2018-10-19T15:49:59Z-
dc.identifier.eissn1438-2385por
dc.identifier.doi10.1007/s00217-017-2856-8por
dc.description.publicationversioninfo:eu-repo/semantics/publishedVersionpor
dc.subject.wosScience & Technologypor
sdum.journalEuropean Food Research and Technologypor
Aparece nas coleções:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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