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Related Concept Videos

Olfaction01:25

Olfaction

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The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
The olfactory receptors are embedded in the cilia of the...
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Application of Digital Olfaction for Table Olive Industry.

Ramiro Sánchez1, Antonio Fernández1, Elisabet Martín-Tornero2

  • 1Technological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain.

Sensors (Basel, Switzerland)
|August 12, 2022
PubMed
Summary

An electronic nose (E-nose) effectively identified fermentation defects in table olives, classifying them as healthy or unhealthy. This technology aids in rapid, non-destructive quality control for olives, aligning with International Olive Council standards.

Keywords:
E-nosedigital olfactionsensory analysistable olivesvolatile compounds

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Sensory Science

Background:

  • The International Olive Council (IOC) mandates olives be free from defects like odors and off-flavors.
  • Current methods for defect detection can be time-consuming and subjective.
  • Electronic devices offer a potential solution for fast, non-destructive, and objective olive quality assessment.

Purpose of the Study:

  • To evaluate the efficacy of an electronic nose (E-nose) device for classifying defects in table olives.
  • To correlate E-nose data with sensory analysis and volatile compound profiles.
  • To support the objective classification of table olives according to IOC regulations.

Main Methods:

  • Table olives were assessed for defects using an IOC-validated tasting panel.
  • Abnormal fermentation defects ('Zapateria', 'Putrid', 'Butyric') were identified.
  • Volatile compounds in defective olives were analyzed using gas chromatography (GC).
  • The same olive samples were analyzed using an electronic nose (E-nose).
  • Chemometric algorithms (PCA, PLS-DA) were applied to E-nose data.

Main Results:

  • The E-nose, combined with chemometrics, successfully discriminated between healthy and non-healthy table olives.
  • Non-healthy olives were further categorized into first and second quality classes.
  • GC analysis identified specific volatile compounds associated with different fermentation defects.
  • E-nose measurements showed a correlation with GC volatile compound data and sensory perceptions.

Conclusions:

  • Electronic nose technology provides a reliable and objective method for detecting fermentation defects in table olives.
  • This approach complements traditional sensory analysis and chemical profiling.
  • E-nose application can enhance the efficiency and consistency of olive quality control processes.