Flavors mapping by Kohonen network classification of Panel Tests of Extra Virgin Olive Oil

The aim of this work is to propose a metrological system for the definition of the Extra Virgin Olive Oil Quality based on Panel Test. The information was obtained by a Kohonen neural network that simulates the biological perception mechanisms. This approach allowed to get a two-dimensional mapping of the flavors based on non-linear model. The predominant flavors are not evenly distribute on the map but they are located in specific zone. It is also possible to identify a separation between negative and positive attributes that defines a “quality direction” from low grade to high quality Extra Virgin Olive Oils. Moreover, the overlaps of different flavors on the same neuron of the map suggest possible correlations between them. This is an important starting point to identify the minimum number of independent attributes in order to optimize the Panel Test questionnaire.     

A four year study to determine the optimal harvesting period for Tunisian Chemlali olives

Due to the importance of the stage of maturity on several olive pomological parameters and oil quality indices, and to the interest that Tunisian olive oil production has recently received, the optimal harvesting period for the main Tunisian olive cultivar, Chemlali, was assessed. For the first time, a four‐season crops study, carried out in three representative geographical areas, was focused on both olive fruit pomological parameters and oil chemical composition at different stages of maturity. The stage of maturity was the factor showing the highest influence on the major part of these parameters, followed by the crop year. To guarantee a reasonable fat content and a good chemical quality of oil, in particular a harmonious acidic composition, acceptable UV absorbance, and a content high of antioxidants, unsaponifiable matter and sterols, the optimal harvesting period for Chemlali olives would appears to be between the end of November to the middle of December, which corresponds to a maturity index between 2.5 and 3.5.     

The Sterol and Erythrodiol + Uvaol Content of Virgin Olive Oils Produced in Five Olive-Growing Zones of Extremadura (Spain)

The content of sterols and erythrodiol + uvaol was studied in 273 virgin olive oil samples from 40 mills in five olive‐growing zones of Extremadura (Spain). An analysis of variance showed significant differences at a confidence level of 95 % between the different zones in each of the main sterols and in the sum of erythrodiol + uvaol. The results of a linear discriminant analysis, considering the different olive‐growing areas as categorical dependent variables and the different sterols as independent variables, explained 78.2 % of the variance with the first two discriminant functions. The resulting model correctly classified 86.9 % of the samples analysed. A validation study was conducted to verify the goodness of the discriminant analysis, resulting in 79.3 % of the new samples used for validation being correctly classified. In the graphical representation of the different groups studied considering the proposed model's first two discriminant functions, the centroids of the Sierra Norte de Cáceres, Vegas del Guadiana and Tierra de Barros olive‐growing zones were clearly separated, but this was not the case for the other two zones—La Serena and La Siberia.     

压力试验时薄壁内压圆筒静强度的模糊可靠度

提出随机-模糊概率模型的分布参数为区间界限限定时,结构模糊可靠度的计算方法。在最苛刻的气压与液压试验条件下,对钢制薄壁内压圆筒初始静强度的可靠度范围进行定量分析。结果表明,初始屈服强度在气压试验时的可靠度为Rs1=86.86%~98.809%,在液压试验时为Rs2=63.31%~87.70%;初始爆破强度在气压试验时的可靠度为Rb1=99.97091%~99.99992822%,在液压试验时为Rb2=99.8411%~99.91836%。     

An efficient extraction and clean‐up procedure for pesticide determination in olive oil

This work reports a simple, rapid, and effective extraction method based on liquid–liquid extraction (LLE) followed by matrix solid‐phase dispersion‐sonication for detection, identification and quantification of multiclass pesticides in virgin olive oil using liquid chromatography mass spectrometry (LC‐QTOF‐MS). LLE to extract pesticide residues in virgin olive oil was performed in order to study the centrifugation efficiency to obtain high recovery yield and low co‐extract fat residue in the final extract. Different suitable parameters of MSPD procedure were evaluated, such as nature of dispersing phase, clean‐up adsorbent, and volume of eluting solvent (acetonitrile) in different extraction conditions, with or without sonication. The best results were obtained using 5 g of virgin olive oil, 2 g of PSA as dispersant sorbent, 2 g of Florisil/GCB (70:30 w/w) as clean‐up sorbent, and 15 mL of acetonitrile as eluting solvent under conditions of 15 min ultrasonic bath at RT. Method validation was performed in order to study sensitivity, linearity, precision, and accuracy. Average recoveries ranged between 73.7 and 104.2% with relative SDs 5.3–13.4% at three concentration levels (25, 50, and 100 µg/kg). Detection and quantification limits ranged from 1.5 to 5 µg/kg and 3 to 9 µg/kg, respectively.     

Dynamic viscosity of olive oil as a function of composition and temperature: A first approach

Knowledge of the viscosity of virgin olive oils (VOOs) is of great importance for the design of pilot plants, to determine the time required for the settling of particles at the end of the production chain and from a sensory view point. The dynamic viscosities of French VOOs from four different cultivars (‘Aglandau’, ‘Bouteillan’, ‘Salonenque’ and ‘Tanche’) were studied as a function of their fatty acid and TAG compositions and of the temperature [10–50°C]. These four VOOs had different TAG and fatty acid compositions representative of the range of compositional variations in the main French oils. Their viscosities were similar, although small but measurable differences that depended on their compositions were apparent. All the VOO samples exhibited the same dynamic viscosity pattern over temperature. For a given temperature, the viscosity difference was the greatest between Aglandau and Salonenque oils, Aglandau being the oil with the highest viscosity. The correlation between temperature and viscosity was highlighted by an Arrhenius model for this Newtonian fluid. The Arrhenius activation energy was correlated (R² = 0.993) with the percentage of triolein, the main TAG in olive oil.     

What she looks like: on the recognition and iconization of the virgin mary at apparition sites in the twentieth century

ABSTRACT

Knowledge about Mary's appearance, which shapes apparition experiences, is transmitted primarily via well-known images, which themselves are increasingly representations of visions. Though there has been increased homogenization of images of Mary in the twentieth century resulting from template distribution and the way the psychology of recognition works, Mary is still consistently made specific to a place, to carry uniquely identifiable features which may also articulate local political and theological stances. As long as the apparitions are still taking place, these features may be in flux; the process by which they jell is termed “iconization,” the social process of agreeing on one image as the recognizable face of Mary at a certain apparition site. Medjugorje, the most important active Marian apparition site since the late twentieth century, is unique in that several images compete there for iconic status. Though power structures play an important role in determining which images become icons, this essay emphasizes the balancing act between universal and particular traits which constrains the options of the key players producing the images.