Application of the Electronic Nose in Olive Oil Analyses

Publisher Summary It is possible to differentiate and classify extra virgin olive oil (EVOOs) from different geographical areas by using a commercial electronic nose and by applying multidimensional chemometric techniques. There is a growing emphasis and consensus that intelligent sensor arrays or electronic noses are most effective in the quality control of raw and manufactured products—for example, for determination of food freshness and maturity monitoring, shelf-life investigations, authenticity assessments of products and even microbial pathogen detection and environmental control. This application area is particularly important because the e-nose can be trained to recognize hazardous chemicals as well as odors. Furthermore, with respect to the human nose, the e-nose does not fatigue as easily, is less costly, and can travel easily into outer space. It also holds the promise of being much cheaper, smaller and easier to use and maintain than a mass spectrometer.