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Application of Digital Olfaction for Table Olive Industry

The International Olive Council (IOC) established that olives must be free of odors, off-flavors, and absent of abnormal ongoing alterations or fermentations. The use of electronic devices could help when classifying defects in a fast, non-destructive, cheap, and environmentally friendly way. For al...

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Autores principales: Sánchez, Ramiro, Fernández, Antonio, Martín-Tornero, Elisabet, Meléndez, Félix, Lozano, Jesús, Martín-Vertedor, Daniel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370875/
https://www.ncbi.nlm.nih.gov/pubmed/35957258
http://dx.doi.org/10.3390/s22155702
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author Sánchez, Ramiro
Fernández, Antonio
Martín-Tornero, Elisabet
Meléndez, Félix
Lozano, Jesús
Martín-Vertedor, Daniel
author_facet Sánchez, Ramiro
Fernández, Antonio
Martín-Tornero, Elisabet
Meléndez, Félix
Lozano, Jesús
Martín-Vertedor, Daniel
author_sort Sánchez, Ramiro
collection PubMed
description The International Olive Council (IOC) established that olives must be free of odors, off-flavors, and absent of abnormal ongoing alterations or fermentations. The use of electronic devices could help when classifying defects in a fast, non-destructive, cheap, and environmentally friendly way. For all of that, table olives were evaluated according to IOC regulation in order to classify the defect predominant perceiving (DPP) of the table olives and their intensity. Abnormal fermentation defects of Spanish-style table olives were assessed previously by an IOC-validated tasting panel. ‘Zapateria’, ‘Putrid’, and ‘Butyric’ were the defects found at different concentrations. Different volatile compounds were identified by gas chromatography in altered table olives. The same samples were measured with an electronic nose device (E-nose). E-nose data combined with chemometrics algorithms, such as PCA and PLS-DA, were able to successfully discriminate between healthy and non-healthy table olives, being this last one also separated between the first and second categories. Volatile compounds obtained with gas chromatography could be related to the E-nose measuring and sensory analysis, being capable of matching the different defects with their correspondents’ volatile compounds.
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spelling pubmed-93708752022-08-12 Application of Digital Olfaction for Table Olive Industry Sánchez, Ramiro Fernández, Antonio Martín-Tornero, Elisabet Meléndez, Félix Lozano, Jesús Martín-Vertedor, Daniel Sensors (Basel) Article The International Olive Council (IOC) established that olives must be free of odors, off-flavors, and absent of abnormal ongoing alterations or fermentations. The use of electronic devices could help when classifying defects in a fast, non-destructive, cheap, and environmentally friendly way. For all of that, table olives were evaluated according to IOC regulation in order to classify the defect predominant perceiving (DPP) of the table olives and their intensity. Abnormal fermentation defects of Spanish-style table olives were assessed previously by an IOC-validated tasting panel. ‘Zapateria’, ‘Putrid’, and ‘Butyric’ were the defects found at different concentrations. Different volatile compounds were identified by gas chromatography in altered table olives. The same samples were measured with an electronic nose device (E-nose). E-nose data combined with chemometrics algorithms, such as PCA and PLS-DA, were able to successfully discriminate between healthy and non-healthy table olives, being this last one also separated between the first and second categories. Volatile compounds obtained with gas chromatography could be related to the E-nose measuring and sensory analysis, being capable of matching the different defects with their correspondents’ volatile compounds. MDPI 2022-07-29 /pmc/articles/PMC9370875/ /pubmed/35957258 http://dx.doi.org/10.3390/s22155702 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Sánchez, Ramiro
Fernández, Antonio
Martín-Tornero, Elisabet
Meléndez, Félix
Lozano, Jesús
Martín-Vertedor, Daniel
Application of Digital Olfaction for Table Olive Industry
title Application of Digital Olfaction for Table Olive Industry
title_full Application of Digital Olfaction for Table Olive Industry
title_fullStr Application of Digital Olfaction for Table Olive Industry
title_full_unstemmed Application of Digital Olfaction for Table Olive Industry
title_short Application of Digital Olfaction for Table Olive Industry
title_sort application of digital olfaction for table olive industry
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9370875/
https://www.ncbi.nlm.nih.gov/pubmed/35957258
http://dx.doi.org/10.3390/s22155702
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