Khalid Tahri1,2, Andreia A Duarte3, Gonçalo Carvalho3, Paulo A Ribeiro3, Marco Gomes da Silva4, Davide Mendes4, Nezha El Bari2, Maria Raposo3, Benachir Bouchikhi1. 1. Sensor Electronic and Instrumentation Group, Physics Department, Faculty of Sciences, Moulay Ismaïl University, Zitoune, Meknes, Morocco. 2. Biotechnology Agroalimentary and Biomedical Analysis Group, Biology Department, Faculty of Sciences, Moulay Ismaïl University, Zitoune, Meknes, Morocco. 3. CEFITEC, Departamento de Física, Faculdade de Ciências e Tecnologia, UNL, Caparica, Portugal. 4. LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, UNL, Caparica, Portugal.
Abstract
BACKGROUND: In this paper, various extra-virgin and virgin olive oils samples from different Portuguese markets were studied. For this purpose, a voltammetric electronic tongue (VE-tongue), consisting of two kinds of working electrode within the array, together with physicochemical analysis and headspace gas chromatography coupled with mass spectrometry (HS-GC-MS), were applied. In addition, preliminary considerations of relationships between physicochemical parameters and multisensory system were reported. RESULTS: The physicochemical parameters exhibit significant differences among the analyzed olive oil samples that define its qualities. Regarding the aroma profile, 14 volatile compounds were characterized using HS-GC-MS; among these, hex-2-enal, hexanal, acetic acid, hex-3-ene-1-ol acetate and hex-3-en-1-ol were semi-quantitatively detected as the main aroma compounds in the analyzed samples. Moreover, pattern recognition methods demonstrate the discrimination power of the proposed VE-tongue system. The results reveal the VE-tongue's ability to classify olive oil samples and to identify unknown samples based of built models. In addition, the correlation between VE-tongue and physicochemical analysis exhibits a remarkable prediction model aimed at anticipating carotenoid content. CONCLUSION: The preliminary results of this investigation indicate that physicochemical and HS-GC-MS analysis, together with multisensory system coupled with chemometric techniques, presented a satisfactory performance regarding olive oil sample discrimination and identification.
BACKGROUND: In this paper, various extra-virgin and virgin olive oils samples from different Portuguese markets were studied. For this purpose, a voltammetric electronic tongue (VE-tongue), consisting of two kinds of working electrode within the array, together with physicochemical analysis and headspace gas chromatography coupled with mass spectrometry (HS-GC-MS), were applied. In addition, preliminary considerations of relationships between physicochemical parameters and multisensory system were reported. RESULTS: The physicochemical parameters exhibit significant differences among the analyzed olive oil samples that define its qualities. Regarding the aroma profile, 14 volatile compounds were characterized using HS-GC-MS; among these, hex-2-enal, hexanal, acetic acid, hex-3-ene-1-ol acetate and hex-3-en-1-ol were semi-quantitatively detected as the main aroma compounds in the analyzed samples. Moreover, pattern recognition methods demonstrate the discrimination power of the proposed VE-tongue system. The results reveal the VE-tongue's ability to classify olive oil samples and to identify unknown samples based of built models. In addition, the correlation between VE-tongue and physicochemical analysis exhibits a remarkable prediction model aimed at anticipating carotenoid content. CONCLUSION: The preliminary results of this investigation indicate that physicochemical and HS-GC-MS analysis, together with multisensory system coupled with chemometric techniques, presented a satisfactory performance regarding olive oil sample discrimination and identification.
Authors: Elói Martins; Pedro R Almeida; Bernardo R Quintella; Marco Gomes da Silva; Maria João Lança Journal: Fish Physiol Biochem Date: 2018-10-27 Impact factor: 2.794