ArticleMolecules (Basel, Switzerland)2021
E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Application of the E-Nose as a Non-Destructive Technique in the Early Detection ofSensors (Basel, Switzerland) · 2025Article
- Recent Advances and Future Perspectives in the E-Nose Technologies Addressed to the Wine Industry.Sensors (Basel, Switzerland) · 2024Review
- Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels.Foods (Basel, Switzerland) · 2024Article
- Electronic Nose and Gas Chromatograph Devices for the Evaluation of the Sensory Quality of Green Coffee Beans.Foods (Basel, Switzerland) · 2023Article
- The Rising Role of Omics and Meta-Omics in Table Olive Research.Foods (Basel, Switzerland) · 2023Review
- Nanotechnology and E-Sensing for Food Chain Quality and Safety.Sensors (Basel, Switzerland) · 2023Review
- Design of a Multisensory Device for Tomato Volatile Compound Detection Based on a Mixed Metal Oxide-Electrochemical Sensor Array and Optical Reader.Micromachines · 2023Article
- The effect of data fusion on improving the accuracy of olive oil quality measurement.Food chemistry: X · 2023Article
- Burn Defect and Phenol Prediction for Flavoured Californian-Style Black Olives Using Digital Sensors.Foods (Basel, Switzerland) · 2023Article
- Masking Effect ofFoods (Basel, Switzerland) · 2022Article
- Application of Digital Olfaction for Table Olive Industry.Sensors (Basel, Switzerland) · 2022Article
- Determination of the Masking Effect of the 'Zapateria' Defect in Flavoured Stuffed Olives Using E-Nose.Molecules (Basel, Switzerland) · 2022Article
- Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines.Frontiers in microbiology · 2022Article
- Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
7 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Current legislation in Spain indicates that table olives must be free of off-odors and off-flavors and without symptoms of ongoing alteration or abnormal fermentations. In this regard, the International Olive Council (IOC) has developed a protocol for the sensory classification of table olives according to the intensity of the predominantly perceived defect (PPD). An electronic nose (e-nose) was used to assess the abnormal fermentation defects of Spanish-style table olives that were previously classified by a tasting panel according to the IOC protocol, namely zapateria, butyric, putrid, and musty or humidity. When olives with different defects were mixed, the putrid defect had the greatest sensory impact on the others, while the butyric defect had the least sensory dominance. A total of 49 volatile compounds were identified by gas chromatography, and each defect was characterized by a specific profile. The e-nose data were analyzed using principal component analysis (PCA) and partial least square discriminant analysis (PLS-DA). The different defects were clearly separated from each other and from the control treatment, independently of PPD intensity. Moreover, the e-nose differentiated control olives from table olives with combined sensory defects despite the dilution effect resulting from the combination. These results demonstrate that e-nose can be used as an olfactory sensor for the organoleptic classification of table olives and can successfully support the tasting panel.
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