{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,14]],"date-time":"2026-07-14T22:05:37Z","timestamp":1784066737834,"version":"3.55.0"},"reference-count":27,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2021,10,21]],"date-time":"2021-10-21T00:00:00Z","timestamp":1634774400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100014181","name":"Junta de Extremadura","doi-asserted-by":"publisher","award":["TE\u20100078\u201019"],"award-info":[{"award-number":["TE\u20100078\u201019"]}],"id":[{"id":"10.13039\/501100014181","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2022,4]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Olive oil continues to be the main destination for olives. The production of table olives is increasing. \u2018Californian\u2010style\u2019 processes are among the most frequently employed to produce oxidized olives. Sensory evaluation requires the development of an instrumental detection method that can be used as an adjunct to traditional tasting panels.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>An electronic nose (E\u2010nose) was used to classify two varieties of olives following exposure to different sterilization. Principal component analysis (PCA) revealed that both varieties had different volatile profiles. Sensory panel evaluations were similar for both. Partial least squares\u2010discriminant analysis (PLS\u2010DA) obtained from the E\u2010nose was able to separate the two varieties and explained 82% of total variance. Moreover, volatile profiles correctly classified olives according to sterilization times recorded up to 121\u00a0\u00b0C . The only exception was at F<jats:sub>0<\/jats:sub>\u2009\u2265\u200922\u2009min, at which a plot of PCA outcomes failed to differentiate scores. E\u2010nose data showed similar results to those produced from the volatile analysis when grouping samples were sterilized to F<jats:sub>0<\/jats:sub>\u2009\u2265\u200918\u2009min, at the same time distinguishing these samples from those subjected to less intense thermal treatments. A partial least squares (PLS) chemometric approach was evaluated for quantifying important olive quality parameters. With regards to validation parameters,  pertaining to perceived defect was 0.88, whilst  pertaining to overall assessment was 0.78.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSIONS<\/jats:title><jats:p>E\u2010nose offers a fast, inexpensive and non\u2010destructive method for discriminating between varieties and thermal treatments up to a point at which cooking defects are highly similar (from F<jats:sub>0<\/jats:sub>\u00a0=\u00a018 onwards). \u00a9 2021 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.11561","type":"journal-article","created":{"date-parts":[[2021,10,9]],"date-time":"2021-10-09T01:55:24Z","timestamp":1633744524000},"page":"2232-2241","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["<scp>Electronic<\/scp> nose application for the discrimination of sterilization treatments applied to <scp>Californian<\/scp>\u2010style black olive varieties"],"prefix":"10.1002","volume":"102","author":[{"given":"Ramiro","family":"S\u00e1nchez","sequence":"first","affiliation":[{"name":"Technological Institute of Food and Agriculture CICYTEX\u2010INTAEX. Junta of Extremadura  Badajoz Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8908-1104","authenticated-orcid":false,"given":"El\u00edsabet","family":"Mart\u00edn\u2010Tornero","sequence":"additional","affiliation":[{"name":"Department of Agricultural and Forestry Engineering, School of Agrarian Engineering University of Extremadura  Badajoz Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jes\u00fas","family":"Lozano","sequence":"additional","affiliation":[{"name":"Industrial Engineering School University of Extremadura  Badajoz Spain"},{"name":"Research Institute of Agricultural Resources (INURA) Campus Universitario  Badajoz Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3875-0048","authenticated-orcid":false,"given":"Antonio","family":"Fern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Technological Institute of Food and Agriculture CICYTEX\u2010INTAEX. 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