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Proceedings Paper

Quality monitoring of extra-virgin olive oil using an optical sensor
Author(s): A. G. Mignani; L. Ciaccheri; A. A. Mencaglia; R. Paolesse; C. Di Natale; A. Del Nobile; A. Benedetto; A. Mentana
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Paper 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.

Paper Details

Date Published: 22 April 2006
PDF: 4 pages
Proc. SPIE 6189, Optical Sensing II, 61892F (22 April 2006); doi: 10.1117/12.666909
Show Author Affiliations
A. G. Mignani, Istituto di Fisica Applicata Nello Carrara (Italy)
L. Ciaccheri, Istituto di Fisica Applicata Nello Carrara (Italy)
A. A. Mencaglia, Istituto di Fisica Applicata Nello Carrara (Italy)
R. Paolesse, Univ. degli Studi di Roma Tor Vergata (Italy)
C. Di Natale, Univ. degli Studi di Roma Tor Vergata (Italy)
A. Del Nobile, Univ. di Foggia (Italy)
A. Benedetto, Univ. di Foggia (Italy)
A. Mentana, Univ. di Foggia (Italy)


Published in SPIE Proceedings Vol. 6189:
Optical Sensing II
Brian Culshaw; Anna G. Mignani; Hartmut Bartelt; Leszek R. Jaroszewicz, Editor(s)

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