ArticleSensors (Basel, Switzerland)2022
Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors.
Article in Sensors (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Peptide-Functionalized Silicon-Photonic E‑Nose for Monitoring Oxidation in Extra Virgin Olive Oil.ACS measurement science au · 2026Article
- Innovative analytical techniques used for the investigation of extra virgin olive oil.Analytical and bioanalytical chemistry · 2026Review
- MOX Sensors for Authenticity Assessment and Adulteration Detection in Extra Virgin Olive Oil (EVOO).Sensors (Basel, Switzerland) · 2026Article
- Optimization of Calibration Strategies for the Quantification of Volatile Compounds in Virgin Olive Oil.Foods (Basel, Switzerland) · 2025Article
- Nano-Tailored Triple Gas Sensor for Real-Time Monitoring of Dough Preparation in Kitchen Machines.Sensors (Basel, Switzerland) · 2025Article
- Unraveling the Chicken Meat Volatilome with Nanostructured Sensors: Impact of Live and Dehydrated Insect Larvae Feeding.Sensors (Basel, Switzerland) · 2024Article
- Nanotechnology and E-Sensing for Food Chain Quality and Safety.Sensors (Basel, Switzerland) · 2023Review
- An Electronic Nose as a Non-Destructive Analytical Tool to Identify the Geographical Origin of Portuguese Olive Oils from Two Adjacent Regions.Sensors (Basel, Switzerland) · 2022Article
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Authors and funding
6 authors.
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Abstract
Extra virgin olive oil (EVOO) is the best vegetable oil worldwide but, at the same time, is one of the product victims of fraud in the agri-food sector, and the differences about quality within the extra-virgin olive oil category are often missed. Several scientific techniques were applied in order to guarantee the authenticity and quality of this EVOO. In the present study, the volatile compounds (VOCs) by gas chromatography-mass spectrometry with solid-phase micro-extraction detection (GC-MS SPME), organoleptic analysis by the official Slow Food panel and the detection by a Small Sensor System (S3) were applied. Ten EVOOs from Umbria, a central Italian region, were selected from the 2021 Slow Food Italian extra virgin olive oil official guide, which includes hundreds of high-quality olive oils. The results demonstrated the possibility to discriminate the ten EVOOs, even if they belong to the same Italian region, by all three techniques. The result of GC-MS SPME detection was comparable at the discrimination level to the organoleptic test with few exceptions, while the S3 was able to better separate some EVOOs, which were not discriminated perfectly by the other two methods. The correlation analysis performed among and between the three methodologies allowed us to identify 388 strong associations with a
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