An electronic nose, comprising nine metal oxide sensors, has been built aiming to classify olive oils according to the fruity intensity commercial grade (ripely fruity or light, medium and intense greenly fruity), following the European regulated complementary terminology. The lab-made sensor device was capable to differentiate standard aqueous solutions (acetic acid, cis-3-hexenyl, cis-3-hexen-1-ol, hexanal, 1-hexenol and nonanal) that mimicked positive sensations (e.g., fatty, floral, fruit, grass, green and green leaves attributes) and negative attributes (e.g., sour and vinegary defects), as well as to semi-quantitatively classify them according to the concentration ranges (0.05–2.25 mg/kg). For that, unsupervised (principal component analysis) and supervised (linear discriminant analysis: sensitivity of 92% for leave-one-out cross validation) classification multivariate models were established based on nine or six gas sensors, respectively. It was also showed that the built E-nose allowed differentiating/discriminating (sensitivity of 81% for leave-one-out cross validation) extra virgin olive oils according to the perceived intensity of fruitiness as ripely fruity, light, medium or intense greenly fruity. In conclusion, the gas sensor device could be used as a practical preliminary non-destructive tool for guaranteeing the correctness of olive oil fruitiness intensity labelling.

已建立了一个包含9个金属氧化物传感器的电子鼻，旨在按照欧洲规范的补充术语，根据水果强度的商业等级（通常是果味或轻，中度和浓郁果味）对橄榄油进行分类。实验室制造的传感器设备能够区分模拟正感（例如脂肪，脂肪，脂肪，脂肪，蛋白质，蛋白质等）的标准水溶液（乙酸，顺式-3-己烯基，顺式-3-己烯-1-醇，己醛，1-己烯醇和壬醛）。花卉，水果，草，绿色和绿色的叶子属性）和负面属性（例如酸味和葡萄树缺陷），并根据浓度范围（0.05–2.25 mg / kg）对其进行半定量分类。为此，无监督（主要成分分析）和无监督（线性判别分析：分别针对9个或6个气体传感器建立了多变量模型（留一法交叉验证的敏感性为92％）。还表明，根据感知到的果味强度，成熟的果味，轻度，中度或强烈的绿色果味，内置的E型鼻孔可以区分/区分（留一法交叉验证的敏感性为81％）特级初榨橄榄油。 。综上所述，该气体传感器装置可作为一种实用的初步无损检测工具，以保证橄榄油果味强度标记的正确性。还表明，根据感知到的果味强度，成熟的果味，轻度，中度或强烈的绿色果味，内置的E型鼻孔可以区分/区分（留一法交叉验证的灵敏度为81％）特级初榨橄榄油。 。综上所述，该气体传感器装置可作为一种实用的初步无损检测工具，以保证橄榄油果味强度标记的正确性。还表明，根据感知到的果味强度，成熟的果味，轻度，中度或强烈的绿色果味，内置的E型鼻孔可以区分/区分（留一法交叉验证的灵敏度为81％）特级初榨橄榄油。 。综上所述，该气体传感器装置可作为一种实用的初步无损检测工具，以保证橄榄油果味强度标记的正确性。