Fast and Reliable Determination of Virgin Olive Oil Quality by Fruit Inspection Using Computer Vision

The presence of minor compounds in virgin olive oils has been proven to play multiple positive roles in health protection, encouraging its production. The key factors that influence the oil quality are ripening stages and the state of health of the fruit. For this reason, at the oil mill's rece...

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Bibliographic Details
Published in:Sensors (Basel, Switzerland) Switzerland), 2018-11, Vol.18 (11), p.3826
Main Authors: Navarro Soto, Javiera, Satorres Martínez, Silvia, Martínez Gila, Diego, Gómez Ortega, Juan, Gámez García, Javier
Format: Article
Language:English
Subjects:
Chlorophyll - analysis
computer vision
Computers
Esters - analysis
fruit
Fruit - chemistry
Image Processing, Computer-Assisted
Olea - chemistry
olive
olive oil
Olive Oil - analysis
olive oil production process
Phenols - analysis
Plant Oils - analysis
Quality Control
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Summary:The presence of minor compounds in virgin olive oils has been proven to play multiple positive roles in health protection, encouraging its production. The key factors that influence the oil quality are ripening stages and the state of health of the fruit. For this reason, at the oil mill's reception yard, fruits are visually inspected and separated according to their external appearance. In this way, the process parameters can be better adjusted to improve the quantity and/or quality of olive oil. This paper presents a proposal to automatically determine the oil quality before being produced from a previous inspection of the incoming fruits. Expert assessment of the fruit conditions guided the image processing. The proposal has been validated through the analysis of 74 batches of olives coming from an oil mill. Best correlation results between the image processing and the analytical data were found in the acidity index, peroxide values, ethyl ester, polyphenols, chlorophylls, and carotenoids.
ISSN:1424-8220
1424-8220
DOI:10.3390/s18113826