Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5079
Title: Classification of Turkish extra virgin olive oils by a SAW detector electronic nose
Authors: Kadiroğlu, Pınar
Korel, Figen
Tokatlı, Figen
Kadiroğlu, Pınar
Korel, Figen
Tokatlı, Figen
Izmir Institute of Technology. Food Engineering
Keywords: Classification
Discriminant function analysis
Electronic nose
Extra virgin olive oil
Principal component analysis
Issue Date: May-2011
Publisher: John Wiley and Sons Inc.
Source: Kadiroǧlu, P., Korel, F., and Tokatlı, F. (2011). Classification of Turkish extra virgin olive oils by a SAW detector electronic nose. JAOCS, Journal of the American Oil Chemists' Society. 88(5), 639-645. doi:10.1007/s11746-010-1705-8
Abstract: An electronic nose (e-nose), in combination with chemometrics, has been used to classify the cultivar, harvest year, and geographical origin of economically important Turkish extra virgin olive oils. The aroma fingerprints of the eight different olive oil samples [Memecik (M), Erkence (E), Gemlik (G), Ayvalik (A), Domat (D), Nizip (N), Gemlik-Edremit (GE), Ayvalik-Edremit (AE)] were obtained using an e-nose consisting a surface acoustic wave detector. Data were analyzed by principal component analysis (PCA) and discriminant function analysis (DFA). Classification of cultivars using PCA revealed that A class model was correctly discriminated from N in two harvest years. The DFA classified 100 and 97% of the samples correctly according to the cultivar in the 1st and 2nd harvest years, respectively. Successful separation among the harvest years and geographical origins were obtained. Sensory analyses were performed for determining the differences in the geographical origin of the olive oils and the preferences of the panelists. The panelists could not detect the differences among olive oils from two different regions. The cultivar, harvest year, and geographical origin of extra virgin olive oils could be discriminated successfully by the e-nose.
URI: https://doi.org/10.1007/s11746-010-1705-8
http://hdl.handle.net/11147/5079
ISSN: 0003-021X
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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