کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6539911 | 1421104 | 2018 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil
ترجمه فارسی عنوان
دستگاه حساس طعم دهنده برای تمیز کردن مخلوط روغن زیتون نارنگی و شراب و روغن زیتون به روغن زیتون فوق بکر
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کلمات کلیدی
زبان الکترونیکی، شیمیدرمانی روغن زیتون، تجزیه و تحلیل فیزیکوشیمیایی، تجزیه و تحلیل احساسی، تشخیص تقلب،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی کامپیوتر
نرم افزارهای علوم کامپیوتر
چکیده انگلیسی
Electrochemical sensor devices have gathered great attention in food analysis namely for olive oil evaluation. The adulteration of extra-virgin olive oil with lower-grade olive oil is a common worldwide fraudulent practice, which detection is a challenging task. The potentiometric fingerprints recorded by lipid polymeric sensor membranes of an electronic tongue, together with linear discriminant analysis and simulated annealing meta-heuristic algorithm, enabled the detection of extra-virgin olive oil adulterated with olive oil for which an intense sensory defect could be perceived, specifically rancid or winey-vinegary negative sensations. The homemade designed taste device allowed the identification of admixing of extra-virgin olive oil with more than 2.5% or 5% of rancid or winey-vinegary olive oil, respectively. Predictive mean sensitivities of 84â¯Â±â¯4% or 92â¯Â±â¯4% and specificities of 79â¯Â±â¯6% or 93â¯Â±â¯3% were obtained for rancid or winey-vinegary adulterations, respectively, regarding an internal-validation procedure based on a repeated K-fold cross-validation variant (4 foldsâ¯Ãâ¯10 repeats, ensuring that the dataset was forty times randomly split into 4 folds, leaving 25% of the data for validation purposes). This performance was satisfactory since, according to the legal physicochemical and sensory analysis, the intentionally adulterated olive oil with percentages of 2.5-10%, could still be commercialized as virgin olive oil. It could also be concluded that at a 5% significance level, the trained panelists could not distinguish extra-virgin olive oil samples from those adulterated with 2.5% of rancid olive oil or up to 5% of winey-vinegary olive oil. Thus, the electronic tongue proposed in this study can be foreseen as a practical and powerful tool to detect this kind of worldwide common fraudulent practice of high quality olive oil.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Computers and Electronics in Agriculture - Volume 144, January 2018, Pages 222-231
Journal: Computers and Electronics in Agriculture - Volume 144, January 2018, Pages 222-231
نویسندگان
Ussama Harzalli, Nuno Rodrigues, Ana C.A. Veloso, LuÃs G. Dias, José A. Pereira, Souheib Oueslati, António M. Peres,