Novel oligopeptides based e-nose for food quality control: application to extra-virgin olive samples

The potential of an electronic nose to discriminate olive oil samples based on their sensory profiles is proposed. The e-nose was constituted by an array of seven quartz crystal microbalance sensors modified with Gold Nanoparticles (GNPs) conjugated to short peptides. Forty olive oil samples headspaces were characterised by headspace solid-phase microextraction gas chromatography-mass spectrometry analysis to evaluate chemical composition; in parallel, they were chemically and sensory evaluated according to European Regulation EEC 2568/91 and amendments and EU Regulation 640/2008. The steady state sensor responses obtained with the e-nose setup were used to evaluate the discrimination properties of the system by principal component analysis and partial least square method. The results of this study provided a promising perspectives for the use of the electronic nose as a low-cost, easy to use and rapid system for the quality control of extra virgin, virgin and lampante (non-edible) olive oil. This system will also be useful to quantify the prevalent defect level in virgin and lampante olive oil samples.