A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra... •Adulteration of olive oil is a common fraudulent worldwide practice.•Detection of adulterated EVOO with low-quality defected olive oil is a challenge.•Sensory panel detection levels of 2.5% of rancid or 5% of winey-vinegary olive oil.•A potentiometric E-tongue-chemometric tool used as an adulteration detector device.•Potentiometric fingerprints enabled detection accuracy similar to trained panelists. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Computers and Electronics in Agriculture Elsevier

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier B.V.
ISSN
0168-1699
eISSN
1872-7107
D.O.I.
10.1016/j.compag.2017.12.016
Publisher site
See Article on Publisher Site

Abstract

•Adulteration of olive oil is a common fraudulent worldwide practice.•Detection of adulterated EVOO with low-quality defected olive oil is a challenge.•Sensory panel detection levels of 2.5% of rancid or 5% of winey-vinegary olive oil.•A potentiometric E-tongue-chemometric tool used as an adulteration detector device.•Potentiometric fingerprints enabled detection accuracy similar to trained panelists.

Journal

Computers and Electronics in AgricultureElsevier

Published: Jan 1, 2018

References

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