Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Article Citation - WoS: 5Citation - Scopus: 5Chemometric Analysis of Chemo-Optical Data for the Assessment of Olive Oil Blended With Hazelnut Oil(Stazione Sperimentale per le Industrie, 2019) Kadiroğlu, Pınar; Korel, Figen; Pardo, MatteoThe main objective of this study was to determine different hazelnut oil concentrations in extra virgin olive oil (EV00) belonging to different geographical regions inside Turkey using the combination of a SAW sensor based electronic nose (e-nose) and a machine vision system (MVS). We leveraged the oil characterisation given by the two easy-to-use and complementary experimental techniques through the adoption of conventional PCA for data exploration and random forests (RF) for supervised learning. The e-nose/MVS combination allows significantly better results both in adulteration detection independently of EVOO's geographical provenance and in EVO0 geographical provenance determination, independently of the adulteration level, with respect to the single characterisation method. RF analysis also produces feature ranking, permitting to shed light on which oils' characteristics influence the learning result. We found that EV00 geographical provenance discrimination is mainly due to yellowness and guaiacol content, while (E)-2-hexenal chiefly determines the prediction of the hazelnut level.Article Citation - WoS: 8Citation - Scopus: 12Odor Evaluation of Shrimp Treated With Different Chemicals Using an Electronic Nose and a Sensory Panel(Taylor and Francis Ltd., 2007) Luzuriaga, Diego A.; Korel, Figen; Balaban, Murat ÖmerAn electronic nose with 12 conducting polymer sensors was used to measure odors of raw shrimp treated with different chemicals. Headless shell-on pink shrimp (Pandalus jordani) were treated with bleach (0, 25, 50, 100 and 200 ppm), phosphates (0, 2, 4 and 6% w/v) and sulfites (0, 0.75, 1.25 and 2% w/v) and stored at 2°C for 48 hours. Odors were evaluated by sensory panels and an electronic nose. Aerobic plate counts were performed. Discriminant function analysis was used as the pattern recognition technique to differentiate samples based on odors. Results showed that the electronic nose could discriminate differences in odor due to chemicals present in shrimp. The correct classification rates for bleach, phosphate and sulfite treated shrimp were 92.7, 95.8, and 99.2%, respectively.