Electronic noses in classification and quality control of edible oils: A review

Article ID	Journal	Published Year	Pages	File Type
7586059	Food Chemistry	2018	37 Pages	PDF

Abstract

The growing demand for wholesome and nutritious food leads to intensification of production, which in turn can have a detrimental effect on quality and well-being of consumers. For that reason, it is important to develop novel methods of food control which would be characterized by a short time of analysis, adequate sensitivity and relatively low cost. One such technique involves the use of multi-sensory devices called electronic noses. In recent years there has been a rapid development of this method, especially in the area of food control. Electronic olfaction can be successfully used in the analysis of edible oils, in particular in the determination of the product's geographical origin, and in detection of adulteration as well as deterioration caused by external factors.

Keywords

DHS NIR PLS-DA MOS FIA OECD PCC PDO HPSEC RBD RBF EVOO SIMCA QDA DFA MDS MIR KNN SVD PLS American Oil Chemists' Society SPME Voltamperometry BAW SHS ANN AOCS ICA HCPC partial least squares – discriminant analysis EEC FLT SLDA IUPAC FGC nuclear magnetic resonance PCA TGs UV–Vis flame ionization detector Cluster analysis European Economic Community International Union of Pure and Applied Chemistry Anisidine value Peroxide value Iodine value Quality assessment SAW Electronic nose singular value decomposition Flow injection analysis Independent component analysis Linear discriminant analysis Stepwise linear discriminant analysis Discriminant function analysis Quadratic discriminant analysis Principal component analysis analysis of variance ANOVA LDA NMR Protected Designation of Origin Non-negative matrix factorization Partial least squares FID Thermal desorption Ridge regression Olive oil Extra virgin olive oil Edible oils Food and Agriculture Organization Organisation for Economic Co-operation and Development artificial neural networks Pearson correlation coefficient Ultraviolet–visible spectroscopy Mass spectroscopy Mid-infrared spectroscopy Near-infrared spectroscopy Radial basis function FAO Static headspace Dynamic headspace SVM fatty acid methyl esters FAME یا fatty acid methyl esters Multidimensional scaling Bulk acoustic wave Surface acoustic wave MOSFET solid phase micro-extraction k-nearest neighbours Metal oxide semiconductor Canonical correlation Conducting polymer high performance size exclusion chromatography Fast gas chromatography Gas chromatography Food control