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Classification of Turkish Extra Virgin Olive Oils by a SAW Detector Electronic Nose

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Journal of the American Oil Chemists' Society

Abstract

An electronic nose (e-nose), in combination with chemometrics, has been used to classify the cultivar, harvest year, and geographical origin of economically important Turkish extra virgin olive oils. The aroma fingerprints of the eight different olive oil samples [Memecik (M), Erkence (E), Gemlik (G), Ayvalık (A), Domat (D), Nizip (N), Gemlik–Edremit (GE), Ayvalık–Edremit (AE)] were obtained using an e-nose consisting a surface acoustic wave detector. Data were analyzed by principal component analysis (PCA) and discriminant function analysis (DFA). Classification of cultivars using PCA revealed that A class model was correctly discriminated from N in two harvest years. The DFA classified 100 and 97% of the samples correctly according to the cultivar in the 1st and 2nd harvest years, respectively. Successful separation among the harvest years and geographical origins were obtained. Sensory analyses were performed for determining the differences in the geographical origin of the olive oils and the preferences of the panelists. The panelists could not detect the differences among olive oils from two different regions. The cultivar, harvest year, and geographical origin of extra virgin olive oils could be discriminated successfully by the e-nose.

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Acknowledgments

This research was supported by the Scientific and Technical Research Council of Turkey (TÜBİTAK, Project No. 104O333). The authors would like to thank the Olive Research Institute (İzmir) and the Olive Nursery (Edremit) for providing the olive samples. The authors would also like to thank the sensory panel members for their participation.

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Authors and Affiliations

  1. Department of Food Engineering, İzmir Institute of Technology, Urla, İzmir, Turkey

    Pınar Kadiroğlu, Figen Korel & Figen Tokatlı

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  1. Pınar Kadiroğlu
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  2. Figen Korel
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  3. Figen Tokatlı
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Correspondence to Figen Korel.

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Kadiroğlu, P., Korel, F. & Tokatlı, F. Classification of Turkish Extra Virgin Olive Oils by a SAW Detector Electronic Nose. J Am Oil Chem Soc 88, 639–645 (2011). https://doi.org/10.1007/s11746-010-1705-8

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  • DOI: https://doi.org/10.1007/s11746-010-1705-8

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