Akademik Veri Yönetim Sistemi
IV. Balkan Agricultural Congress, 31 Ağustos - 02 Eylül 2022, ss.227
Olive oil is an edible oil obtained from the ripe fruits of the olive tree (Olea europea L.) by
physical processes such as pressing, centrifugation and straining. İt is used in liquid form at
room temperature (20-25 °C). İn the production of high quality olive oil, many criteria such as
the type of olive, the geographical region, the climate, soil structure, the cultural processes
applied in aquaculture, the delivery of the olive in crates after harvest and the storage
conditions are effective. Olive oil's unique taste and smell, as well as its fatty acid
composition, have a feature that resists oxidative deterioration. Electronic nose systems,
which evaluate the volatile components emitted from biological materials and determine their
various properties, have found the opportunity to be used in many areas such as the food
sector, environmental control, and human health. With modern technologies, developments in
electronics and artificial intelligence in recent years, the measurement and characterization of
various properties of biological materials can be achieved easily. An electronic nose (e-nose)
system consists of sensors , a signal acquisition unit and sample classification software. By
analyzing the data coming from the sensors with artificial neural network models, it is
possible to classify the biological product and determine the relevant quality parameters. İn
this studythe DiagNose İİ e-nose system is usedin the classification of olive oil samples using
an artificial neural network model.