Journal of Food Processing & Technology

Abstract

Characterization and Classification of Different Tunisian Geographical Olive Oils using Voltammetric Electronic Tongue

Sana Mabrouk, Yosra Braham, Houcine Barhoumi and Abderrazak Maaref

In this work, we describe a sensor based on glassy carbon electrode, employed to discriminate between olive oils from different Tunisian regions. The characterization was made using three electrochemical techniques, cyclic voltammetry (CV), differential pulse voltammetry (DPV) and square wave voltammetry (SWV). Each type of oil provides a diversity of characteristic signals that can be used as an input variable of different statistics analysis, like principle component analysis (PCA), cluster analysis (CA) and discriminate factorial analysis (DFA).The results resulting from the electrochemical methods are compared. The obtained results show the reliability of the used methods on the discrimination between olive oil qualities obtained from different regions of Tunisia.