Abstract
Extra virgin olive oil (EVOO) is characterized by its aroma and other sensory attributes. These are determined by the geographical origin of the oil, extraction process, place of cultivation, soil, tree varieties, and storage conditions. In the present work, an array of metal oxide gas sensors (called S3), in combination with the SPME-GC-MS technique, was applied to the discrimination of different types of olive oil (phase 1) and to the identification of four varieties of Garda PDO extra virgin olive oils coming from west and east shores of Lake Garda (phase 2). The chemical analysis method involving SPME-GC-MS provided a complete volatile component of the extra virgin olive oils that was used to relate to the S3 multisensory responses. Furthermore, principal component analysis (PCA) and k-Nearest Neighbors (k-NN) analysis were carried out on the set of data acquired from the sensor array to determine the best sensors for these tasks and to assess the capability of the system to identify various olive oil samples. k-NN classification rates were found to be 94.3% and 94.7% in the two phases, respectively. These first results are encouraging and show a good capability of the S3 instrument to distinguish different oil samples.
Highlights
Oil is the product obtained from the milling of olive drupes (European Olea), from a fruit tree belonging to family Oleaceae (Dicotyledons)
Sensors responses are grouped based on their belonging to one of the 4 samples analyzed in the first phase: olive oil, non-PDO Extra virgin olive oil (EVOO) and Garda PDO EVOO
The aims of this work were to assess the capability of the system to distinguish between olive oil, non-PDO EVOOs and PDO EVOOs and discriminate four varieties of Garda PDO EVOOs, two from the eastern side of the lake, the others from the western one
Summary
Oil is the product obtained from the milling of olive drupes (European Olea), from a fruit tree belonging to family Oleaceae (Dicotyledons). Olive tree is one of the oldest cultivated plants in the world. The components that are quantitatively more important than fresh fruit include water (40–70%) and fat substances (6–25%), which are contained mainly in the mesocarp. The oil is mainly present in the pulp (16–25% of the fresh weight) and is limited in the drupe almond of the olive (1–1.5% of the fresh weight) [1]. The entire technological process of oil production from olives provides for the exclusive use of physical means and mechanics in the various phases leading to the separation of the oily component from the pomace and water of vegetation
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