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

  • Harzalli, Ussama; Rodrigues, Nuno; Veloso, Ana C.A.; Dias, Luís G.; Pereira, José A.; Oueslati, Souheib; Peres, António M.
  • Computers and Electronics in Agriculture, 144, 222-231, 2018

Publisher: Elsevier

Abstract

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, specificall ...

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