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Journal of Food Quality
Volume 2018 (2018), Article ID 7826428, 10 pages
Research Article

Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue

1Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus Sta Apolónia, 5300-253 Bragança, Portugal
2Centro de Química-Vila Real (CQ-VR), University of Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal
3Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, Portugal
4Centre of Biological Engineering (CEB), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
5LAQV@REQUIMTE/Laboratório de Bromatologia e Hidrologia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
6Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), ESA, Instituto Politécnico de Bragança, Campus Sta Apolónia, 5300-253 Bragança, Portugal

Correspondence should be addressed to António M. Peres

Received 29 October 2017; Revised 9 January 2018; Accepted 22 January 2018; Published 19 February 2018

Academic Editor: Amy Simonne

Copyright © 2018 Rafaela Prata et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Olive oil has unique organoleptic attributes and its consumption is associated with nutritional and health benefits, which are mainly related to its rich composition in phenolic and volatile compounds. The use of olive oil in heat-induced cooking leads to deep reduction of phenolic and volatile concentrations and to changes of the sensory profiles. This work confirmed that oven and microwave heating significantly reduced total phenolic contents ( value < 0.0001, one-way ANOVA), more pronounced in the latter, together with a significant reduction of the intensity of fruity, sweet, bitter, pungent, and green attributes ( value < 0.0001, Kruskal-Wallis test), particularly for fruity and green sensations. Besides, bitter, fruity, green, and pungent intensities showed a linear dependency with the total phenolic contents (-Pearson ≤ 0.9694). Finally, the potentiometric electronic tongue together with linear discriminant analysis-simulated annealing algorithm allowed satisfactory discrimination (sensitivities of %, for repeated -fold cross-validation) of olive oils subjected to intense microwave heating (5–10 min, 160–205°C) from those processed under usual cooking conditions (oven heating during 15–60 min or microwave heating during 1.5–3 min, 72–165°C). This could be due to the different responses of the electronic tongue towards olive oils with diverse phenolic and sensory profiles.