Comparative and complementary use of sensory panel and electronic nose. Extra virgin olive oil as a study case

V. MESSINA; BIOLATTO, A.; DESCALZO, A.; SANCHO A. ; CALVIÑO, G.; GRIGIONI, G.; WALSÖE DE RECA, N.; CALVIÑO, A.

Recent Contributions to Sensory Analysis of Foods

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Año: 2012; p. 151 - 175

Odour analysis has been commonly carried out by human assessment since trained panels can determine descriptors to better asses a certain product quality and detect changes of odour and flavour. Nevertheless, sensory panels are time consuming and exhibit limitations related to human susceptibility and variability consequently appearing the interest in using electronic nose methodology, characterized for being rapid in response, quantitative, reproductive and objective. The aim of this work was to briefly review the human olfaction system and how its behaviour can be compared with that of an electronic nose. As an experimental example, odour changes caused in olive oils by pan-frying and light exposure were comparatively evaluated by a sensory panel and a E-nose. In case of Arauco olive oil variety, oil behaviour during pan-frying and light exposure, was monitored with an E-nose complemented with the determination of volatile aldehydes and alfa and gamma-tocopherol content to infer the mechanism of odour changes.