Studying Olive Oils’ Quality Using Sensors and Multivariate Data Analysis | دراسة جودة زيت الزيتون باستخدام المجسات والتحليل المتعدد العوامل
2020
Jawabrih, Muhammad
This study aims to investigate the possibility of applying the electronic tongue (ET) on olive oil in order to distinguish between edible olive oil and inedible olive oil, as well as assessing extra virgin olive oil, in terms of positive sensory characteristics. In addition, the ability of the electronic device to support the work of the national committee for sensory evaluation. One sample of olives oil that’s is not suitable for human consumption (lampante), and 23 samples of extra virgin olive oil were analyzed. Samples were taken from the Palestinian Standards Institution. The samples have been tested by the National Sensory Evaluation Committee. These twenty-three samples have successfully passed all sensory and chemical tests and reach the final stage of the Golden Olive Oil Competition.that organized annually by the Palestinian Standards Institution. Data analysis was done by combining the (electrochemical) ET with multivariate data analysis. This analysis is based mainly on a statistical principal component analysis (PCA) and partial least squares (PLS). In which PLS linear regression was applied to study the relation between electronic tongue signals and quality parameters. The study showed, in regards to fruity, with full cross valiation for calibration sets, R2 = 0.946 and RMSE = 0.182. And in regards to bitterness R2 = 0.81 and RMSE = 0.23. Also, in regards to pungent R2 = 0.34 and RMSE = 0.47. ET could best model fruity flavor, followed by bitterness and next pungent. The results indicate, that the performance of the ET is generally satisfactory. And this technology can be taken into account for the taste and quality of olive oil.
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