22 April 2006 Quality monitoring of extra-virgin olive oil using an optical sensor
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Abstract
An optical sensor for the detection of olive oil aroma is presented. It is capable of distinguishing different ageing levels of extra-virgin olive oils, and shows effective potential for achieving a non destructive olfactory perception of oil ageing. The sensor is an optical scanner, fitted with an array of metalloporphyrin-based sensors. The scanner provides exposure of the sensors to the flow of the oil vapor being tested, and their sequential spectral interrogation. Spectral data are then processed using chemometric methodologies.
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A. G. Mignani, L. Ciaccheri, A. A. Mencaglia, R. Paolesse, C. Di Natale, A. Del Nobile, A. Benedetto, A. Mentana, "Quality monitoring of extra-virgin olive oil using an optical sensor", Proc. SPIE 6189, Optical Sensing II, 61892F (22 April 2006); doi: 10.1117/12.666909; https://doi.org/10.1117/12.666909
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