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4. Cosio M.S., Ballabio D., Benedetti S., Gigliotti C. (2007). Evaluation of different storageconditions of extra virgin olive oils with a innovative recognition tool built by means of electronicnose and electronic tongue. Food Chemistry 101, 485-491.In the present work, the oxidation of extra virgin olive oils was considered at different storage periods and conditions.The oxidation is usually evaluated by applying an accelerated thermoxidation, while in this case real storageconditions were used. In order to study the differences of the storage situations, multivariate statistical analysiswas applied on classical chemical determinations, electronic nose and electronic tongue responses.Results showed how the electronic nose was enough to define the extra virgin olive oil oxidation and appeared tobe able to describe the different storage conditions, while classical chemical parameters and electronic tonguewere not relevant. In fact, the classification model built by means of linear discriminant analysis (LDA) gave anequal classification performance by considering all the variables or just the electronic nose sensor responses.Compared to classical methods, this new approach could represent an alternative and innovative tool for fasterand cheaper evaluation of extra virgin oil oxidation.5. Scampicchio M., Lawrence N. S., Arecchi A, Cosio M.S., Mannino S. (2007).Voltammetric Detection of Free Sulfhydryl Compounds in Food Flours. Electroanalysis 19, 1,85-90.Cyclic voltammetry has been applied to the rapid measurement of free SH-compounds in food flours samples.The protocol is based on the electrochemical adaptation of the Ellman3s test, where the DTNB reacts with SHcompoundspresent in food flour extracts, resulting in the equimolar production of the electroactive compoundTNBA which, in turns, reacts with phenylendiamine. The reaction is found to provide an analytical signal fromwhich to quantify indirectly free sulfhydryl compounds in flours extracts.6. Scampicchio M., Ballabio D., Arecchi A, Cosio M.S., Mannino S. (2008). Amperometricelectronic tongue for food analysis. Microchimica Acta 163, 11-21.This review covers electronic tongues based on amperometric sensors and applied in food analysis. A brief overviewof the development of sensors is included and this is illustrated by descriptions of different types of amperometricsensors used in electronic tongues. Analysis of multivariate data is also an essential part of any electronictongue. Pattern recognition techniques are described, with a particular emphasis to the most advancedmethods, such as artificial neural network and genetic algorithms. Finally, uses of the electronic tongue in modelanalyses and in food, beverage and water monitoring applications are also discussed.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it188