Assessment of fruity aroma intensity in olive oils from different Spanish regions using a portable electronic nose.

Background: The organoleptic profile of an olive oil is a fundamental quality parameter obtained by human sensory panels. In this work, a portable electronic nose was employed to predict the fruity aroma intensity of 199 olive oil samples from different Spanish regions and cultivar varieties ('Picual', 'Arbequina', and 'Cornicabra'), with special emphasis in testing the robustness of the predictions versus cultivar variety variability. The primary data given by the electronic nose were used to obtain two different feature vectors that were employed to fit ridge and lasso regressions models to two datasets: one consisting of all the samples and another just the cv.

Automatic Detection of Olive Tree Canopies for Groves with Thick Plant Cover on the Ground.

Marking the tree canopies is an unavoidable step in any study working with high-resolution aerial images taken by a UAV in any fruit tree crop, such as olive trees, as the extraction of pixel features from these canopies is the first step to build the models whose predictions are compared with the ground truth obtained by measurements made with other types of sensors. Marking these canopies manually is an arduous and tedious process that is replaced by automatic methods that rarely work well for groves with a thick plant cover on the ground. This paper develops a standard method for the detection of olive tree canopies from high-resolution aerial images taken by a multispectral camera, regardless of the plant cover density between canopies.

Prediction of Fruity Aroma Intensity and Defect Presence in Virgin Olive Oil Using an Electronic Nose.

The organoleptic profile of a Virgin Olive Oil is a key quality parameter that is currently obtained by human sensory panels. The development of an instrumental technique capable of providing information about this profile quickly and online is of great interest. This work employed a general purpose e-nose, in lab conditions, to predict the level of fruity aroma and the presence of defects in Virgin Olive Oils.

Expert System for Monitoring the Malaxing State of the Olive Paste Based on Computer Vision .

The malaxing of olive paste is one of the most important sub-processes in the virgin olive oil production process. The master continuously supervises the olive paste inside the themomixer to assess the preparation state of the olive paste and he acts manually over the process variables. The viscosity, granularity, and the presence of olive oil over the paste are the main indicators of the olive paste state.

Non-Invasive Methodology to Estimate Polyphenol Content in Extra Virgin Olive Oil Based on Stepwise Multilinear Regression.

Normally the olive oil quality is assessed by chemical analysis according to international standards. These norms define chemical and organoleptic markers, and depending on the markers, the olive oil can be labelled as lampante, virgin, or extra virgin olive oil (EVOO), the last being an indicator of top quality. The polyphenol content is related to EVOO organoleptic features, and different scientific works have studied the positive influence that these compounds have on human health.