ArticleFoods (Basel, Switzerland)2021
Exploration of Spanish Olive Oil Quality with a Miniaturized Low-Cost Fluorescence Sensor and Machine Learning Techniques.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 2 citations in OpenAlex.
- Advances in Nanotechnological Strategies for Preserving and Authenticating Bioactive Compounds in Extra Virgin Olive Oil: Nano-Enabled Stabilization, Sensing, and Circular Valorization.Foods (Basel, Switzerland) · 2026Review
- The Role of Artificial Intelligence in Advancing Biosensor Technology: Past, Present, and Future Perspectives.Advanced materials (Deerfield Beach, Fla.) · 2025Review
- Predicting multiple taste sensations with a multiobjective machine learning method.NPJ science of food · 2024Article
- Light-Emitting-Diode-Induced Fluorescence from Organic Dyes for Application in Excitation-Emission Fluorescence Spectroscopy for Food System Analysis.Foods (Basel, Switzerland) · 2024Article
- Feasibility of Using a Cheap Colour Sensor to Detect Blends of Vegetable Oils in Avocado Oil.Foods (Basel, Switzerland) · 2024Article
- Resonant Raman Spectroscopy of Carotenoids in Aging of Extra Virgin Olive Oil.Sensors (Basel, Switzerland) · 2023Article
- Post-heating Fluorescence-based Alteration and Adulteration Detection of Extra Virgin Olive Oil.Journal of fluorescence · 2023Article
- Machine Learning-Assisted Synchronous Fluorescence Sensing Approach for Rapid and Simultaneous Quantification of Thiabendazole and Fuberidazole in Red Wine.Sensors (Basel, Switzerland) · 2022Article
- Toward a general and interpretable umami taste predictor using a multi-objective machine learning approach.Scientific reports · 2022Article
- Application of supervised chemometric techniques and synchronized excitation-emission spectrofluorometric analysis for the verification of Maltese extra virgin olive oils.Journal of food science and technology · 2022Article
- Integration of Innovative Technologies in the Agri-Food Sector: The Fundamentals and Practical Case of DNA-Based Traceability of Olives from Fruit to Oil.Plants (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
8 authors at 3 institutions in 3 countries.
Funding
Abstract
Extra virgin olive oil (EVOO) is the highest quality of olive oil and is characterized by highly beneficial nutritional properties. The large increase in both consumption and fraud, for example through adulteration, creates new challenges and an increasing demand for developing new quality assessment methodologies that are easier and cheaper to perform. As of today, the determination of olive oil quality is performed by producers through chemical analysis and organoleptic evaluation. The chemical analysis requires advanced equipment and chemical knowledge of certified laboratories, and has therefore limited accessibility. In this work a minimalist, portable, and low-cost sensor is presented, which can perform olive oil quality assessment using fluorescence spectroscopy. The potential of the proposed technology is explored by analyzing several olive oils of different quality levels, EVOO, virgin olive oil (VOO), and lampante olive oil (LOO). The spectral data were analyzed using a large number of machine learning methods, including artificial neural networks. The analysis performed in this work demonstrates the possibility of performing the classification of olive oil in the three mentioned classes with an accuracy of 100%. These results confirm that this minimalist low-cost sensor has the potential to substitute expensive and complex chemical analysis.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.