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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
29/07/2025 |
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Data da última atualização: |
08/08/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BRILHANTE, N. S.; BIZZO, H. R.; CARATTI, A.; SQUARA, S.; CORDERO, C. |
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Afiliação: |
NATHÁLIA S. BRILHANTE, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; HUMBERTO RIBEIRO BIZZO, CTAA; ANDREA CARATTI, UNIVERSITÀ DI TORINO; SIMONE SQUARA, UNIVERSITÀ DI TORINO; CHIARA CORDERO, UNIVERSITÀ DI TORINO. |
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Título: |
Artificial intelligence tools and concepts give access to authenticity and quality information in Brazilian olive oil volatilome. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Journal of Food Composition and Analysis, v. 136, n. 106826, 2024. |
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DOI: |
https://doi.org/10.1016/j.jfca.2024.106826 |
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Idioma: |
Inglês |
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Conteúdo: |
Brazil is the world’s second largest importer of olive oil and stared to produce its own oil quite recently in two distinct geographic areas. The production is still very small, and studies regarding oil composition are scarce. Determination of discriminant differences are useful to support appeals regarding origin indication and to detect fraud and adulteration with oils from other countries. In this work the Brazilian extra virgin olive oils (EVOOs) volatilome is explored by Artificial Intelligence (AI) tools developed on multiple headspace solid-phase micro- extraction (MHS-SPME) combined with comprehensive 2D gas chromatography-mass spectrometry and flame ionization detection (GC×GC-MS/FID) data. Using MHS-SPME, external standard calibration, and FID predicted relative response factors (RRF), the accurate quantification of 51 informative volatile compounds was carried out and the odorants responsible for key-positive sensory attributes were used to generate distinctive aroma blue- prints aligned with the AI smelling based on sensomics. As authenticity and origin assessment decision-making tool, augmented visualization by computer vision was applied on volatilome 2D fingerprints. By this approach, extra-virgin olive oil samples (n=35), from two olive cultivars (Arbequina and Koroneiki) harvested in the main producing regions in Brazil (Rio Grande do Sul and Serra da Mantiqueira) in 2021 and 2022, were effectively discriminated and mislabeled products regarding their geographical origin were, for the first time, promptly identified. MenosBrazil is the world’s second largest importer of olive oil and stared to produce its own oil quite recently in two distinct geographic areas. The production is still very small, and studies regarding oil composition are scarce. Determination of discriminant differences are useful to support appeals regarding origin indication and to detect fraud and adulteration with oils from other countries. In this work the Brazilian extra virgin olive oils (EVOOs) volatilome is explored by Artificial Intelligence (AI) tools developed on multiple headspace solid-phase micro- extraction (MHS-SPME) combined with comprehensive 2D gas chromatography-mass spectrometry and flame ionization detection (GC×GC-MS/FID) data. Using MHS-SPME, external standard calibration, and FID predicted relative response factors (RRF), the accurate quantification of 51 informative volatile compounds was carried out and the odorants responsible for key-positive sensory attributes were used to generate distinctive aroma blue- prints aligned with the AI smelling based on sensomics. As authenticity and origin assessment decision-making tool, augmented visualization by computer vision was applied on volatilome 2D fingerprints. By this approach, extra-virgin olive oil samples (n=35), from two olive cultivars (Arbequina and Koroneiki) harvested in the main producing regions in Brazil (Rio Grande do Sul and Serra da Mantiqueira) in 2021 and 2022, were effectively discriminated and mislabeled products regarding their geogr... Mostrar Tudo |
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Palavras-Chave: |
Arbequina; Aroma blueprint; Authenticity markers; Azeite extravirgem de oliva brasileiro; Brazilian extra virgin olive oil; Compostos volatéis; Cultivar markers; Geographic marker; Indicação geográfica (IG); Inteligência artificial; Koroneiki; Marcador de autenticidade; Marcador de cultivar; Marcador geográfico. |
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Thesagro: |
Aroma; Azeite; Cromatografia Gasosa; Rotulagem. |
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Thesaurus Nal: |
Comprehensive two-dimensional gas chromatography; Volatile compounds. |
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Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
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Marc: |
LEADER 02922naa a2200421 a 4500
001 2177560
005 2025-08-08
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.jfca.2024.106826$2DOI
100 1 $aBRILHANTE, N. S.
245 $aArtificial intelligence tools and concepts give access to authenticity and quality information in Brazilian olive oil volatilome.$h[electronic resource]
260 $c2024
520 $aBrazil is the world’s second largest importer of olive oil and stared to produce its own oil quite recently in two distinct geographic areas. The production is still very small, and studies regarding oil composition are scarce. Determination of discriminant differences are useful to support appeals regarding origin indication and to detect fraud and adulteration with oils from other countries. In this work the Brazilian extra virgin olive oils (EVOOs) volatilome is explored by Artificial Intelligence (AI) tools developed on multiple headspace solid-phase micro- extraction (MHS-SPME) combined with comprehensive 2D gas chromatography-mass spectrometry and flame ionization detection (GC×GC-MS/FID) data. Using MHS-SPME, external standard calibration, and FID predicted relative response factors (RRF), the accurate quantification of 51 informative volatile compounds was carried out and the odorants responsible for key-positive sensory attributes were used to generate distinctive aroma blue- prints aligned with the AI smelling based on sensomics. As authenticity and origin assessment decision-making tool, augmented visualization by computer vision was applied on volatilome 2D fingerprints. By this approach, extra-virgin olive oil samples (n=35), from two olive cultivars (Arbequina and Koroneiki) harvested in the main producing regions in Brazil (Rio Grande do Sul and Serra da Mantiqueira) in 2021 and 2022, were effectively discriminated and mislabeled products regarding their geographical origin were, for the first time, promptly identified.
650 $aComprehensive two-dimensional gas chromatography
650 $aVolatile compounds
650 $aAroma
650 $aAzeite
650 $aCromatografia Gasosa
650 $aRotulagem
653 $aArbequina
653 $aAroma blueprint
653 $aAuthenticity markers
653 $aAzeite extravirgem de oliva brasileiro
653 $aBrazilian extra virgin olive oil
653 $aCompostos volatéis
653 $aCultivar markers
653 $aGeographic marker
653 $aIndicação geográfica (IG)
653 $aInteligência artificial
653 $aKoroneiki
653 $aMarcador de autenticidade
653 $aMarcador de cultivar
653 $aMarcador geográfico
700 1 $aBIZZO, H. R.
700 1 $aCARATTI, A.
700 1 $aSQUARA, S.
700 1 $aCORDERO, C.
773 $tJournal of Food Composition and Analysis$gv. 136, n. 106826, 2024.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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