Application of headspace–mass spectrometry for differentiating sources of olive oil

Abstract

In the present work we propose the use of headspace-mass spectrometry (HS-MS) for the characterisation of monovarietal olive oils, an issue of interest when the origin of an oil has to be determined. The HS-MS procedure involves the direct introduction of the sample into a vial, headspace generation and automatic injection of the volatiles into a mass spectrometer. The results were compared with those obtained using more conventional approaches, including chromatographic, spectrophotometric and other types of analysis. Linear Discriminant Analysis (LDA) was applied to the data obtained with both analytical methodologies to achieve the differentiation of the three types of samples. The proposed method is faster and cheaper than those usually employed for edible oil analysis and no sample preparation is required. Additionally, the measuring process is simple and the results obtained from chemometric treatment are 100% correct as regards classification and prediction, making it an appropriate method for routine control.

N‐alkylpyridinium quaternization for assisting electrospray ionization of sterols in oil by quadrupole‐time of flight mass spectrometry

“…[12] Lorenzo discriminated non-adulterated olive oils samples from adulterated ones by headspace-MS analysis of fatty acids. [13,14] Matrix-assisted laser desorption/ionization-time of flight (MALDI-MS)/MS triacylglycerol fingerprinting was also used for profiling pomegranate oil and olive oil. [15,16] However, an effective method of detection to differentiate the illegal cooking oil and its ordinary counterparts was still unavailable.…”

Triacylglycerols Composition and Volatile Compounds of Virgin Olive Oil from Chemlali Cultivar: Comparison among Different Planting Densities

“…They mainly contribute to its green odour notes [5, 6]. The study of volatile compounds has been successfully used for the quality control of olive oils, particularly for the detection of adulterants [7] or rancidity (oxidation) [8] or to determine their origin [7]. …”

Detection of Olive Oil Adulteration With Rapeseed and Sunflower Oils Using Mos Electronic Nose and Smpe‐ms

“…The headspace sampler coupled with MS was used to evaluate sensory quality of virgin olive oil samples (López‐Feria et al. 2007a,b), characterize monovarietal olive oils (Lorenzo et al. 2002b) and also discriminate nonadulterated EVOO from adulterated ones (Lorenzo et al.…”