Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5079
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dc.contributor.authorKadiroğlu, Pınar-
dc.contributor.authorKorel, Figen-
dc.contributor.authorTokatlı, Figen-
dc.date.accessioned2017-03-17T08:27:35Z-
dc.date.available2017-03-17T08:27:35Z-
dc.date.issued2011-05-
dc.identifier.citationKadiroǧlu, 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/s11746-010-1705-8en_US
dc.identifier.issn0003-021X-
dc.identifier.urihttps://doi.org/10.1007/s11746-010-1705-8-
dc.identifier.urihttp://hdl.handle.net/11147/5079-
dc.description.abstractAn 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.en_US
dc.description.sponsorshipScientific and Technical Research Council of Turkey (104O333)en_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.ispartofJAOCS, Journal of the American Oil Chemists' Societyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectClassificationen_US
dc.subjectDiscriminant function analysisen_US
dc.subjectElectronic noseen_US
dc.subjectExtra virgin olive oilen_US
dc.subjectPrincipal component analysisen_US
dc.titleClassification of Turkish extra virgin olive oils by a SAW detector electronic noseen_US
dc.typeArticleen_US
dc.authoridTR110179en_US
dc.authoridTR26995en_US
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume88en_US
dc.identifier.issue5en_US
dc.identifier.startpage639en_US
dc.identifier.endpage645en_US
dc.identifier.wosWOS:000289735900006
dc.identifier.scopusSCOPUS:2-s2.0-79958811150
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1007/s11746-010-1705-8-
dc.relation.doi10.1007/s11746-010-1705-8en_US
dc.coverage.doi10.1007/s11746-010-1705-8en_US
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeArticle-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.deptDepartment of Food Engineering-
crisitem.author.deptDepartment of Food Engineering-
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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