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Proceedings Paper

A smart cap for olive oil rancidity detection using optochemical sensors
Author(s): A. G. Mignani; L. Ciaccheri; A. A. Mencaglia; R. Paolesse; M. Mastroianni; D. Monti; G. Buonocore; A. Del Nobile; A. Mentana; M. F. Grimaldi
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Paper Abstract

The design and experimental setup of a smart cap are presented. It is capable of sniffing the vapors of extra virgin olive oil, thus alerting the consumer or the retailer of any rancid flavor. The cap is made of an array of metalloporphyrin-based optochemical sensors, the colors of which are modulated by the concentration of aldehydes, the main responsible for rancid off-flavors. A micro-optic device, implemented to simulate a cap prototype, is presented. The spectral response of the chromophore-array is processed by means of multivariate data analysis so as to achieve an artificial olfactory perception of oil aroma and, consequently, an indication of oil ageing and rancidity. In practice, the cap prototype proved to be a device for non-destructive testing of bottled oil quality.

Paper Details

Date Published: 25 September 2007
PDF: 6 pages
Proc. SPIE 6755, Advanced Environmental, Chemical, and Biological Sensing Technologies V, 67550V (25 September 2007); doi: 10.1117/12.754677
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)
M. Mastroianni, Univ. degli Studi di Roma/Tor Vergata (Italy)
D. Monti, Univ. degli Studi di Roma/Tor Vergata (Italy)
G. Buonocore, Univ. degli Studi di Napoli Federico II (Italy)
A. Del Nobile, Univ. di Foggia (Italy)
A. Mentana, Univ. di Foggia (Italy)
M. F. Grimaldi, Univ. di Foggia (Italy)


Published in SPIE Proceedings Vol. 6755:
Advanced Environmental, Chemical, and Biological Sensing Technologies V
Tuan Vo-Dinh; Robert A. Lieberman; Günter Gauglitz, Editor(s)

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