Novel oligopeptides based e-nose for food quality control: application to extra-virgin olive samples
Main Article Content
Keywords
analytical methods, EVOO, food quality, rapid methods
Abstract
The potential of an electronic nose to discriminate olive oil samples based on their sensory profiles is proposed. The e-nose was constituted by an array of seven quartz crystal microbalance sensors modified with Gold Nanoparticles (GNPs) conjugated to short peptides. Forty olive oil samples headspaces were characterised by headspace solid-phase microextraction gas chromatography-mass spectrometry analysis to evaluate chemical composition; in parallel, they were chemically and sensory evaluated according to European Regulation EEC 2568/91 and amendments and EU Regulation 640/2008. The steady state sensor responses obtained with the e-nose setup were used to evaluate the discrimination properties of the system by principal component analysis and partial least square method. The results of this study provided a promising perspectives for the use of the electronic nose as a low-cost, easy to use and rapid system for the quality control of extra virgin, virgin and lampante (non-edible) olive oil. This system will also be useful to quantify the prevalent defect level in virgin and lampante olive oil samples.
References
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Bendini, A., Cerretani, L., Carrasco-Pancorbo, A., Gomez-Caravaca, A.M., Segura-Carretero, A. and Fernandez-Gutierrez, A., 2007. Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 12: 1679-1719.
Carrasco-Pancorbo, A., Cerretani, L., Bendini, A., Segura-Carretero, A., Del Carlo, M., Gallina-Toschi, T., Lercker, G., Compagnone, D. and Fernandez-Gutierrez, A., 2005. Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil the phenolic fraction to the antioxidant activity and oxidative stability of olive oil. Journal of Agriculture and Food Chemistry 53: 8918-8925.
Cimato, A., Dello Monaco, D., Distante, C., Epifani, M., Siciliano, P., Taurino, A.M., Zuppa, G. and Sani, M., 2006. Analysis of single-cultivar extra virgin olive oils by means of an electronic nose and HS-SPME/GC/MS methods. Sensors and Actuators B: Chemical 114: 674-680.
Compagnone, D., Fusella, G.C., Del Carlo, M., Pittia, P., Di Natale, C., Tortora, L. and Paolesse, R., 2013. Gold nanoparticles-peptide based gas sensor arrays for the detection of food aromas. Biosensor and Bioelectronics 42: 618-625.
Del Carlo, M., Amine, A., Haddam, M., Della Pelle, F., Fusella, G.C. and Compagnone, D., 2012. selective voltammetric analysis of o-diphenols from olive oil using Na2MoO4 as electrochemical mediator. Electroanalysis 24: 889-896.
Del Carlo, M., Saccheti, G., Di Mattia, C., Compagnone, D., Mastrocola, D., Liberatore, L. and Cichelli, A., 2004. Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil. Journal of Agriculture and Food Chemistry 52: 4072-4079.
Dierkes, G., Bongartz, A., Guth, H. and Hayen, H., 2012. Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds. Journal of Agriculture and Food Chemistry 60: 394-401.
Escuderos, M.E., Sánchez, S. and Jiménez A., 2010. Virgin olive oil sensory evaluation by an artificial olfactory system, based on quartz crystal microbalance (QCM) sensors. Sensors and Actuators B: Chemical 147: 159-164.
Escuderos, M.E., Sánchez, S. and Jiménez, A., 2011 Quartz crystal microbalance (QCM) sensor arrays selection for olive oil sensory evaluation. Food Chemistry 124: 857-862.
Esposto, S., Montedoro, G.F., Selvaggini, R., Riccò, I., Taticchi, A., Urbani, S. and Servili, M., 2009. Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors. Food Chemistry 113: 345-350.
European Commission (EC), 2008. Commission Regulation (EC) no. 640/2008 of 4 July 2008 amending Regulation (EC) no. 2568/91/EEC. Official Journal of the European Union L178: 11-16.
García-González, D.L. and Aparicio, R., 2002. Detection of vinegary defect in virgin olive oils by metal oxide sensors. Journal of Agriculture and Food Chemistry 50: 1809-1814.
García-González, D.L. and Aparicio, R., 2010. Research in olive oil: challenges for the near future. the phenolic fraction to the antioxidant activity and oxidative stability of olive oil. Journal of Agriculture and Food Chemistry 58: 12569-12577.
Gomez-Caravaca, M., Cerretani, L., Bendini, A., Segura-Carretero, A. Fernandez-Gutierrez, A., Del Carlo, M., Compagnone, D. and Cichelli, A., 2008. Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil. Journal of Agricultural and Food Chemistry 56, 4577-4583.
Lerma-García, M.J., Cerretani, L., Cevoli, C., Simó-Alfonso, E.F., Bendini, A. and Gallina Toschi, T., 2010. Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results. Sensors and Actuators B: Chemical 147: 283-289.
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Maggio, R.M., Kaufman, T.S., Del Carlo, M., Cerretani, L., Bendini, A., Cichelli, A. and Compagnone, D., 2009. Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares. Food Chemistry 114: 1549-1554.
Mascini, M., Macagnano, A., Monti, D., Del Carlo, M., Paolesse, R., Chen, B., Warner, P., D’Amico, A., Di Natale, C. and Compagnone, D., 2004. Piezoelectric sensors for dioxins: a biomimetic approach. Biosensors and Bioelectronics 20: 1203-1210.
Mascini, M., Macagnano, A., Scortichini, G., Del Carlo, M., Diletti, G., D’Amico, A., Di Natale, C. and Compagnone, D., 2005 Biomimetic sensors for dioxins detection in food samples. Sensors and Actuators B: Chemical 111-112: 376-384.
Morales, M.T., Luna, G. and Aparicio, R., 2005. Comparative study of virgin olive oil sensory defects. Food Chemistry 91: 293-301.
Procida, G., Giomo, A., Cichelli, A. and Conte, L.S. 2005. Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach. Journal of the Science of Food and Agriculture 85: 2175-2183.
Sankaran, S., Panigrahi, S. and Mallik, S., 2011a. Odorant binding protein-based biomimetic sensors for detection of alcohols associated with Salmonella contamination in packaged beef. Biosensors and Bioelectronics 26: 3103-3109.
Sankaran, S., Panigrahi, S. and Mallik, S., 2011b. Olfactory receptor based piezoelectric biosensors for detection of alcohols related to food safety applications. Sensors and Actuators B: Chemical 155: 8-18.
Santonico, M., Pittia, P., Pennazza, G., Martinelli, E., Bernabei, M., Paolesse, R., D’Amico, A., Compagnone, D. and Di Natale, C., 2008. Study of the aroma of artificially flavoured custards by chemical sensor array fingerprinting. Sensors and Actuators B: Chemical 133: 345-351.
Tena, N., Lazzez, N., Aparicio-Ruiz, R. and García-González, D.L. 2007. Volatile compounds characterizing Tunisian chemlali and chetoui virgin olive oils. Journal of Agriculture and Food Chemistry 55: 7852-7858.
Bendini, A., Cerretani, L., Carrasco-Pancorbo, A., Gomez-Caravaca, A.M., Segura-Carretero, A. and Fernandez-Gutierrez, A., 2007. Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 12: 1679-1719.
Carrasco-Pancorbo, A., Cerretani, L., Bendini, A., Segura-Carretero, A., Del Carlo, M., Gallina-Toschi, T., Lercker, G., Compagnone, D. and Fernandez-Gutierrez, A., 2005. Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil the phenolic fraction to the antioxidant activity and oxidative stability of olive oil. Journal of Agriculture and Food Chemistry 53: 8918-8925.
Cimato, A., Dello Monaco, D., Distante, C., Epifani, M., Siciliano, P., Taurino, A.M., Zuppa, G. and Sani, M., 2006. Analysis of single-cultivar extra virgin olive oils by means of an electronic nose and HS-SPME/GC/MS methods. Sensors and Actuators B: Chemical 114: 674-680.
Compagnone, D., Fusella, G.C., Del Carlo, M., Pittia, P., Di Natale, C., Tortora, L. and Paolesse, R., 2013. Gold nanoparticles-peptide based gas sensor arrays for the detection of food aromas. Biosensor and Bioelectronics 42: 618-625.
Del Carlo, M., Amine, A., Haddam, M., Della Pelle, F., Fusella, G.C. and Compagnone, D., 2012. selective voltammetric analysis of o-diphenols from olive oil using Na2MoO4 as electrochemical mediator. Electroanalysis 24: 889-896.
Del Carlo, M., Saccheti, G., Di Mattia, C., Compagnone, D., Mastrocola, D., Liberatore, L. and Cichelli, A., 2004. Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil. Journal of Agriculture and Food Chemistry 52: 4072-4079.
Dierkes, G., Bongartz, A., Guth, H. and Hayen, H., 2012. Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds. Journal of Agriculture and Food Chemistry 60: 394-401.
Escuderos, M.E., Sánchez, S. and Jiménez A., 2010. Virgin olive oil sensory evaluation by an artificial olfactory system, based on quartz crystal microbalance (QCM) sensors. Sensors and Actuators B: Chemical 147: 159-164.
Escuderos, M.E., Sánchez, S. and Jiménez, A., 2011 Quartz crystal microbalance (QCM) sensor arrays selection for olive oil sensory evaluation. Food Chemistry 124: 857-862.
Esposto, S., Montedoro, G.F., Selvaggini, R., Riccò, I., Taticchi, A., Urbani, S. and Servili, M., 2009. Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors. Food Chemistry 113: 345-350.
European Commission (EC), 2008. Commission Regulation (EC) no. 640/2008 of 4 July 2008 amending Regulation (EC) no. 2568/91/EEC. Official Journal of the European Union L178: 11-16.
García-González, D.L. and Aparicio, R., 2002. Detection of vinegary defect in virgin olive oils by metal oxide sensors. Journal of Agriculture and Food Chemistry 50: 1809-1814.
García-González, D.L. and Aparicio, R., 2010. Research in olive oil: challenges for the near future. the phenolic fraction to the antioxidant activity and oxidative stability of olive oil. Journal of Agriculture and Food Chemistry 58: 12569-12577.
Gomez-Caravaca, M., Cerretani, L., Bendini, A., Segura-Carretero, A. Fernandez-Gutierrez, A., Del Carlo, M., Compagnone, D. and Cichelli, A., 2008. Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil. Journal of Agricultural and Food Chemistry 56, 4577-4583.
Lerma-García, M.J., Cerretani, L., Cevoli, C., Simó-Alfonso, E.F., Bendini, A. and Gallina Toschi, T., 2010. Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results. Sensors and Actuators B: Chemical 147: 283-289.
Lopez-Feria, S., Cardenas, S., García-Mesa, J.A. and Valcárcel, M., 2008. Simple and rapid instrumental characterization of sensory attributes of virgin olive oil based on the direct coupling headspace-mass spectrometry. Journal of Chromatography A 1188: 308-313.
Maggio, R.M., Kaufman, T.S., Del Carlo, M., Cerretani, L., Bendini, A., Cichelli, A. and Compagnone, D., 2009. Monitoring of fatty acid composition in virgin olive oil by Fourier transformed infrared spectroscopy coupled with partial least squares. Food Chemistry 114: 1549-1554.
Mascini, M., Macagnano, A., Monti, D., Del Carlo, M., Paolesse, R., Chen, B., Warner, P., D’Amico, A., Di Natale, C. and Compagnone, D., 2004. Piezoelectric sensors for dioxins: a biomimetic approach. Biosensors and Bioelectronics 20: 1203-1210.
Mascini, M., Macagnano, A., Scortichini, G., Del Carlo, M., Diletti, G., D’Amico, A., Di Natale, C. and Compagnone, D., 2005 Biomimetic sensors for dioxins detection in food samples. Sensors and Actuators B: Chemical 111-112: 376-384.
Morales, M.T., Luna, G. and Aparicio, R., 2005. Comparative study of virgin olive oil sensory defects. Food Chemistry 91: 293-301.
Procida, G., Giomo, A., Cichelli, A. and Conte, L.S. 2005. Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach. Journal of the Science of Food and Agriculture 85: 2175-2183.
Sankaran, S., Panigrahi, S. and Mallik, S., 2011a. Odorant binding protein-based biomimetic sensors for detection of alcohols associated with Salmonella contamination in packaged beef. Biosensors and Bioelectronics 26: 3103-3109.
Sankaran, S., Panigrahi, S. and Mallik, S., 2011b. Olfactory receptor based piezoelectric biosensors for detection of alcohols related to food safety applications. Sensors and Actuators B: Chemical 155: 8-18.
Santonico, M., Pittia, P., Pennazza, G., Martinelli, E., Bernabei, M., Paolesse, R., D’Amico, A., Compagnone, D. and Di Natale, C., 2008. Study of the aroma of artificially flavoured custards by chemical sensor array fingerprinting. Sensors and Actuators B: Chemical 133: 345-351.
Tena, N., Lazzez, N., Aparicio-Ruiz, R. and García-González, D.L. 2007. Volatile compounds characterizing Tunisian chemlali and chetoui virgin olive oils. Journal of Agriculture and Food Chemistry 55: 7852-7858.
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Published
Oct 23, 2019
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Research Article
