USING AN E-NOSE SYSTEM IN OLIVE OIL QUALITY CLASSIFICATION


Aksu S., Mucan U., Çetin S., Gündoğdu M. A., Kızıl Ü.

IV. Balkan Agricultural Congress, 31 August - 02 September 2022, pp.227

  • Publication Type: Conference Paper / Summary Text
  • Page Numbers: pp.227
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

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.