Daily Archives: October 2, 2015

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    Comparing Italian and Tunisian olive oils

    Edmund Mach Foundation finds all the imported Tunisian olive oils were found to be of poor quality. IRMS and H-NMR are powerful techniques for verifying claims of origin.

    Isotope Ratio Mass Spectrometry (IRMS), 1H Nuclear Magnetic Resonance (1H-NMR), conventional chemical analysis and chemometric elaboration were used to assess quality and to define and confirm the geographical origin of 177 Italian PDO (Protected Denomination of Origin) olive oils and 86 samples imported from Tunisia.

    Italian olive oils were richer in squalene and unsaturated fatty acids, whereas Tunisian oils showed higher δ18O, δ2H, linoleic acid, β -sitosterol, sn-1 and 3 diglyceride values.

    Furthermore, all the Tunisian samples imported were of poor quality, with a K232 and /or acidity values above the limits established for extra virgin olive oils.

    By combining isotopic composition with 1H-NMR data using a multivariate statistical approach, a statistical model able to discriminate olive oil from Italy and oil imported from Tunisia was obtained, with an optimal differentiation ability arriving at around 98%.

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    Edmund Mach Foundation finds all the imported Tunisian olive oils were found to be of poor quality. IRMS and H-NMR are powerful techniques for verifying claims of origin. Isotope Ratio Mass Spectrometry (IRMS), 1H Nuclear Magnetic Resonance (1H-NMR), conventional chemical analysis... 
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  • Extra virgin olive oil classified by electronic tongue

    Extra virgin olive oil fruitiness, bitterness and pungency sensations evaluated by a sensory panel and then by electronic tongue. This instrument allows differentiating olive oils with different sensory intensities, and could be used as a preliminary, complementary and practical tool for panelists during olive oil sensory analysis

    Olive oils may be commercialized as intense, medium or light, according to the intensity perception of fruitiness, bitterness and pungency attributes, assessed by a sensory panel.

    In this work, the capability of an electronic tongue to correctly classify olive oils according to the sensory intensity perception levels was evaluated.

    Cross-sensitivity and non-specific lipid polymeric membranes were used as sensors. The sensor device was firstly tested using quinine monohydrochloride standard solutions.

    Mean sensitivities of 14±2 to 25±6 mV/decade, depending on the type of plasticizer used in the lipid membranes, were obtained showing the device capability for evaluating bitterness.

    Then, linear discriminant models based on sub-sets of sensors, selected by a meta-heuristic simulated annealing algorithm, were established enabling to correctly classify 91% of olive oils according to their intensity sensory grade (leave-one-out cross-validation procedure).

    This capability was further evaluated using a repeated K-fold cross-validation procedure, showing that the electronic tongue allowed an average correct classification of 80% of the olive oils used for internal-validation.

    So, the electronic tongue can be seen as a taste sensor, allowing differentiating olive oils with different sensory intensities, and could be used as a preliminary, complementary and practical tool for panelists during olive oil sensory analysis.

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    Extra virgin olive oil fruitiness, bitterness and pungency sensations evaluated by a sensory panel and then by electronic tongue. This instrument allows differentiating olive oils with different sensory intensities, and could be used as a preliminary, complementary and practical... 
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  • Anuga 2015 - The trade is making room for more freshness

    In the scope of Anuga from 10 to 14 October 2015, the Anuga Chilled & Fresh Food will offer the ideal presentation platform for fresh convenience foods, fresh delicatessen, fish as well as for fruit and vegetables.

    Companies such as Condeli, Edmund Merl, Friweika, Funken, Heinrich Kühlmann, Henglein, Popp, Renna, Rügen Fisch, Stührk Delikatessen, Werner Laurenroth, Wewelka and many more will be demonstrating in Cologne what is new in the trendsetting product line-ups and which ideas are set to boost the market.

    Over 120 suppliers will be exhibiting on around 9,000 m2 of exhibition space in Hall 5.1. In total, over 6,800 exhibitors from around 100 countries are expected to participate at Anuga.

    anugaThe market of chilled convenience products and delicatessen was able to considerably raise its profile over the past years. This is due to new products and the trade’s decision to offer the attractive segment more room, in the truest sense of the word.

    Sales areas were equipped with refrigerated and service counters, which specifically address customers, who have little time, yet still have high expectations regarding the quality and freshness of the products. Thus, worldwide this segment achieves high turnovers.

    However, due to the large spectrum of products the figures are difficult to determine, particularly in terms of an international comparison.

    Nevertheless, the market researchers do confirm that demanding consumers will also in the future gladly and frequently opt for fresh pasta products, fish and fish preparations, washed salads, marinated vegetables and ready-to-eat slices of fruit as well as fresh drinks.

    The trend towards eating away from home – whether on the way to work, during one’s lunch break or in the form of in-between meals – is further pushing the market.

    For more information:
    Koelnmesse GmbH
    Messeplatz 1
    50679 Köln, Germany
    Tel. +49 1806 002 200 Fax +49 221 821-991010
    anuga@visitor.koelnmesse.de www.anuga.com

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    In the scope of Anuga from 10 to 14 October 2015, the Anuga Chilled & Fresh Food will offer the ideal presentation platform for fresh convenience foods, fresh delicatessen, fish as well as for fruit and vegetables. Companies such as Condeli, Edmund Merl, Friweika, Funken,... 
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