Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils

Aparicio-Ruı́z, Ramón; Romero, C.; Casadei, Enrico; García‐González, Diego L.; Servili, Maurizio; Selvaggini, Roberto; Lacoste, Florence; Escobessa, Julien; Vichi, Stefania; Quintanilla‐Casas, Beatriz; Golay, Pierre‐Alain; Lucci, Paolo; Moret, Erica; Valli, Enrico; Bendini, Alessandra; Toschi, Tullia Gallina

doi:10.1016/j.foodcont.2021.108756

Cited by 12 publications

(8 citation statements)

References 44 publications

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“…The procedures to prepare the internal standard solution and samples were described in Casadei et al [ 27 ] and Aparicio-Ruiz et al [ 28 ]. The sample, placed in a 20 mL vial closed with a septum (polytetrafluoroethylene), was left for 10 min at 40 °C under agitation to allow for the equilibration of the volatiles in the headspace (HS).…”

Section: Methodsmentioning

confidence: 99%

Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions

Olmo‐Cunillera

Casadei

Valli

et al. 2022

Foods

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The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose formation is affected by the olive variety and maturity index, and the oil production process. In this study, the sensory quality and VOC and fatty acid (FA) profiles were determined in Arbequina olive oils produced by applying different malaxation parameters (20, 25, and 30 °C, and 30 and 45 min). All the olive oils were classified as EVOO by a sensory panel, regardless of the production conditions. However, cold extraction at 20 °C resulted in more positive sensory attributes (complexity). The FA concentration increased significantly with the malaxation temperature, although the percentage profile remained unaltered. Finally, an OPLS-DA model was generated to identify the discriminating variables that separated the samples according to the malaxation temperature. In conclusion, the tested range of malaxation parameters appeared not to degrade the distinctive attributes/organoleptic profile of olive oil and could be applied to obtain an EVOO of high sensory quality, especially at 20 °C.

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Section: Methodsmentioning

confidence: 99%

Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions

Olmo‐Cunillera

Casadei

Valli

et al. 2022

Foods

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“…Data and results about the validation of the method is reported in Aparicio Ruiz et al., 2022 [ 1 ] and Casadei et al., 2021 [2] (see References).…”

Section: Preparation Of Dilutions For Building the Calibration Curvesmentioning

confidence: 99%

Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID

et al. 2023

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“…The sample preparation and extraction of volatile compounds were carried out according to Casadei et al (2021) in the case of HS-SPME-GC-FID and Aparicio-Ruiz et al (2022) in the case of HS-SPME-GC-MS. Hence, 1.9 g of sample and 0.1 g of 4-methyl-2-pentanol standard solution at ≈2.5 mg/kg (added as internal standard-IS) were weighed in a 20 mL glass vial and hermetically closed with a polytetrafluoroethylene septum.…”

Section: Hs-spme-gc-fid and Hs-spme-gc-ms Analysesmentioning

confidence: 99%

Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods

et al. 2023

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Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils

Cited by 12 publications

References 44 publications

Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions

Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions

Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID

Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods

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