https://doi.org/10.4081/jae.2020.1016

Evaluation of a multisensorial system for a rapid preliminary screening of the olive oil chemical compounds in an industrial process

Vol. 51 No. 2 (2020)
Published: 18 June 2020
Virgin olive oil, microwave, ultrasound, chemical sensors, malaxation.
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Authors

Antonia Tamborrino
antonia.tamborrino@uniba.it
Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy.
Alessandro Leone
Department of Agricultural and Environmental Science, University of Bari Aldo Moro, Bari, Italy.
Roberto Romaniello
Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy.
Simone Grasso
Department of Science and Technology for Humans and the Environment, Unit of Electronics for Sensor Systems, Università Campus Bio-Medico, Rome, Italy.
Alessandro Zompanti
Department of Engineering, Unit of Electronics for Sensor Systems, Università Campus Bio-Medico, Rome, Italy.
Maurizio Servili
Department of Agricultural, Food and Environmental Science, University of Perugia, Perugia, Italy.
Pablo Juliano
CSIRO Agriculture and Food, Werribee VIC, Australia.
Marco Santonico
Department of Science and Technology for Humans and the Environment, Unit of Electronics for Sensor Systems, Università Campus Bio-Medico, Rome, Italy.

In this study, a sensory system, named BIONOTE, based on gas and liquid analyses was used to analyse the headspace of olive oil samples obtained at the end of the extraction process for a preliminary screening of the volatile and phenolic compounds. Olive oil samples were obtained using different olive paste conditioning systems, including microwave and megasound machines at different processing time. The same olives batch was used for the entire test. BIONOTE showed the ability to discriminate between 64 virgin olive oils originated from different technologies or by using different process parameters, as demonstrated by the partial least square discriminant analysis (PLS-DA) models calculated. The percentage of correct classification in different conditions are in a range from 92.19% to 100%. In addition, the research shown that the multisensorial system can provide a preliminary estimation of some volatile and phenolic compounds concentrations detected by laboratory analysis. Data analysis has been performed using multivariate data analysis techniques: PLS-DA cross validation via leave one out criterion. Future perspectives are to further develop BIONOTE in order to increase the number of detected chemical compounds and finally to include the mathematical models obtained in the BIONOTE microcontroller for a rapid chemical characterization of olive oil in the mill.

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How to Cite

Tamborrino, A. (2020) “Evaluation of a multisensorial system for a rapid preliminary screening of the olive oil chemical compounds in an industrial process”, Journal of Agricultural Engineering, 51(2), pp. 73–79. doi: 10.4081/jae.2020.1016.

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