A smart cap for olive oil rancidity detection using optochemical sensors

A. G. Mignani; L. Ciaccheri; A. A. Mencaglia; R. Paolesse; M. Mastroianni; D. Monti; G. Buonocore; A. Del Nobile; A. Mentana; M. F. Grimaldi

doi:10.1117/12.754677

25 September 2007 A smart cap for olive oil rancidity detection using optochemical sensors

A. G. Mignani, L. Ciaccheri, A. A. Mencaglia, R. Paolesse, M. Mastroianni, D. Monti, G. Buonocore, A. Del Nobile, A. Mentana, M. F. Grimaldi

Author Affiliations +

Proceedings Volume 6755, Advanced Environmental, Chemical, and Biological Sensing Technologies V; 67550V (2007) https://doi.org/10.1117/12.754677
Event: Optics East, 2007, Boston, MA, United States

Abstract

The design and experimental setup of a smart cap are presented. It is capable of sniffing the vapors of extra virgin olive oil, thus alerting the consumer or the retailer of any rancid flavor. The cap is made of an array of metalloporphyrin-based optochemical sensors, the colors of which are modulated by the concentration of aldehydes, the main responsible for rancid off-flavors. A micro-optic device, implemented to simulate a cap prototype, is presented. The spectral response of the chromophore-array is processed by means of multivariate data analysis so as to achieve an artificial olfactory perception of oil aroma and, consequently, an indication of oil ageing and rancidity. In practice, the cap prototype proved to be a device for non-destructive testing of bottled oil quality.

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A. G. Mignani, L. Ciaccheri, A. A. Mencaglia, R. Paolesse, M. Mastroianni, D. Monti, G. Buonocore, A. Del Nobile, A. Mentana, and M. F. Grimaldi "A smart cap for olive oil rancidity detection using optochemical sensors", Proc. SPIE 6755, Advanced Environmental, Chemical, and Biological Sensing Technologies V, 67550V (25 September 2007); https://doi.org/10.1117/12.754677

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