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Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach

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Abstract

Physicochemical quality parameters, olfactory and gustatory–retronasal positive sensations of extra-virgin olive oils vary during storage leading to a decrease in the overall quality. Olive oil quality decline may prevent the compliance of olive oil quality with labeling and significantly reduce shelf life, resulting in important economic losses and negatively condition the consumer confidence. The feasibility of applying an electronic tongue to assess olive oils’ usual commercial light storage conditions and storage time was evaluated and compared with the discrimination potential of physicochemical or positive olfactory/gustatory sensorial parameters. Linear discriminant models, based on subsets of 5–8 electronic tongue sensor signals, selected by the meta-heuristic simulated annealing variable selection algorithm, allowed the correct classification of olive oils according to the light exposition conditions and/or storage time (sensitivities and specificities for leave-one-out cross-validation: 82–96 %). The predictive performance of the E-tongue approach was further evaluated using an external independent dataset selected using the Kennard–Stone algorithm and, in general, better classification rates (sensitivities and specificities for external dataset: 67–100 %) were obtained compared to those achieved using physicochemical or sensorial data. So, the work carried out is a proof-of-principle that the proposed electrochemical device could be a practical and versatile tool for, in a single and fast electrochemical assay, successfully discriminate olive oils with different storage times and/or exposed to different light conditions.

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Acknowledgments

The authors acknowledge the financial support from the strategic funding of UID/BIO/04469/2013 unit, from Project POCI-01-0145-FEDER-006984—Associate Laboratory LSRE-LCM funded by FEDER funds through COMPETE2020—Programa Operacional Competitividade e Internacionalização (POCI)—and by national funds through FCT—Fundação para a Ciência e a Tecnologia and under the strategic funding of UID/BIO/04469/2013 unit. Nuno Rodrigues thanks FCT, POPH-QREN and FSE for the Ph.D. Grant (SFRH/BD/104038/2014).

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Authors and Affiliations

  1. REQUIMTE-LAQV/CIMO, School of Agriculture, Polytechnic Institute of Bragança, Campus Santa Apolónia, 5300-253, Bragança, Portugal

    Nuno Rodrigues

  2. Departamento de Ingeniería Agrária, Universidad de Léon, Av. Portugal, nº 41, 24071, Léon, Spain

    Nuno Rodrigues

  3. School of Agriculture, Polytechnic Institute of Bragança, Campus Santa Apolónia, 5300-253, Bragança, Portugal

    Luís G. Dias

  4. CQ-VR, Centro de Química – Vila Real, University of Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801, Vila Real, Portugal

    Luís G. Dias

  5. Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199, Coimbra, Portugal

    Ana C. A. Veloso

  6. CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal

    Ana C. A. Veloso

  7. REQUIMTE-LAQV, School of Agriculture, Polytechnic Institute of Bragança, Campus Santa Apolónia, 5300-253, Bragança, Portugal

    José A. Pereira

  8. Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Escola Superior Agrária, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253, Bragança, Portugal

    António M. Peres

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  1. Nuno Rodrigues
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  2. Luís G. Dias
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  3. Ana C. A. Veloso
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  4. José A. Pereira
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  5. António M. Peres
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Correspondence to António M. Peres.

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Rodrigues, N., Dias, L.G., Veloso, A.C.A. et al. Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach. Eur Food Res Technol 243, 597–607 (2017). https://doi.org/10.1007/s00217-016-2773-2

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  • DOI: https://doi.org/10.1007/s00217-016-2773-2

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