Olive oil quality is normally assessed by chemical analysis as well as sensory analysis to detect the presence of organoleptic defects. Two of the most important parameters that define the quality of olive oil are the free acidity and the peroxide index. These chemical parameters are usually determinated by manual titration procedures that must be carried out in a laboratory by trained personnel. In this paper, a portable sensor system to evaluate the quality grade of olive oil is presented. The system is battery operated and is characterized by small dimensions, light weight and quick measurement response. The working principle is based on the measurement of the electrical conductance of an emulsion between an hydro-alcoholic solution and the olive oil sample. Tests have been carried out on a set of 17 olive oil samples. The results have shown how for fresh olive oil samples, the olive oil free acidity can be estimated from the electrical conductance of the emulsion. In the case of oxidized olive oil, the measured electrical conductance is also function of the oxidation level and a conductance threshold can be set to discriminate extra virgin olive oils from lower quality grade oils. The proposed system can be a low-cost alternative to standard laboratory analysis to evaluate the quality grade of olive oil.

Evaluation of Olive Oil Quality Grade using a Portable Battery-Operated Sensor System

Marco Grossi
Investigation
;
Enrico Valli
Project Administration
;
Alessandra Bendini
Formal Analysis
;
Tullia Gallina Toschi
Funding Acquisition
;
Bruno Riccò
Supervision
2021

Abstract

Olive oil quality is normally assessed by chemical analysis as well as sensory analysis to detect the presence of organoleptic defects. Two of the most important parameters that define the quality of olive oil are the free acidity and the peroxide index. These chemical parameters are usually determinated by manual titration procedures that must be carried out in a laboratory by trained personnel. In this paper, a portable sensor system to evaluate the quality grade of olive oil is presented. The system is battery operated and is characterized by small dimensions, light weight and quick measurement response. The working principle is based on the measurement of the electrical conductance of an emulsion between an hydro-alcoholic solution and the olive oil sample. Tests have been carried out on a set of 17 olive oil samples. The results have shown how for fresh olive oil samples, the olive oil free acidity can be estimated from the electrical conductance of the emulsion. In the case of oxidized olive oil, the measured electrical conductance is also function of the oxidation level and a conductance threshold can be set to discriminate extra virgin olive oils from lower quality grade oils. The proposed system can be a low-cost alternative to standard laboratory analysis to evaluate the quality grade of olive oil.
2021
Chemistry Proceedings CSAC2021
1
6
Marco Grossi; Enrico Valli; Alessandra Bendini; Tullia Gallina Toschi; Bruno Riccò
File in questo prodotto:
File Dimensione Formato  
Evaluation of Olive Oil Quality Grade Using a Portable Battery-Operated Sensor System.pdf

accesso aperto

Tipo: Versione (PDF) editoriale
Licenza: Licenza per Accesso Aperto. Creative Commons Attribuzione (CCBY)
Dimensione 879.42 kB
Formato Adobe PDF
879.42 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/827706
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact