Detection of adulteration in extra virgin olive oils by using UV-IMS and chemometric analysis

Garrido-Delgado, Rocío; Muñoz-Pérez, Ma. Eugenia; Arce, Lourdes

doi:10.1016/j.foodcont.2017.10.012

Cited by 72 publications

(37 citation statements)

References 25 publications

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“…It is important to investigate the volatility of characteristic aroma compounds (cis‐rose oxide and citronellol) to avoid excessive emission (Sieben‐Xu, Karabacak, Wouters, Knoben, & Andel, ). HS‐GC‐IMS technique provides additional measurement characteristics for the target compounds (Figure ) (Garrido‐Delgado, Eugenia Muñoz‐Pérez, & Arce, ). The x‐axis is the IMS drift separation in which it is possible to identify (from left to right) the reactant ion peak (RIP), whereas on the y‐axis the measurement run time separation for cis‐rose oxide and citronellol.…”

Section: Resultsmentioning

confidence: 99%

Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Tang

Zeng

Brennan

et al. 2019

J Food Process Preserv

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Characteristic aroma substances of cis‐rose oxide imparts the odorant of “lychee‐like,” while of citronellol is the precursor of it in lychee. The characterization of volatiles of lychee wine fermentation using headspace solid‐phase microextraction gas chromatography‐mass spectrometry combined with headspace gas chromatography‐ion mobility spectrometry were done to regulate processing. Results indicated that the total of 97 volatiles (38 in common) were observed during fermentation, including 39 terpenoids, 5 alcohols, 22 esters, 4 acids, 7 alkenes, 4 ketones and ethers, 3 sulfur compounds and others. Losses of characteristic aromas mainly occurred during primary fermentation more than threefold decrease. The volatility of cis‐rose oxide was stronger than citronellol, which implied that more gentle processing should be performed to protect lychee flavor. Cis‐rose oxide was a mixture of monomer and dimer with unequal proportion, while citronellol was a monomer in lychee. The work provides important new information on aroma development during fermentation. Practical applications Fruit consumption, among which tropical fruit‐based products have gained huge popularity in the recent years. The main high value‐added processed products of lychee pulp are lychee wine and vinegar; however, the typical aroma always decreased or disappeared during fermentation. Therefore, this study aims at providing more information for product improvement and process development.

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Section: Resultsmentioning

confidence: 99%

Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Tang

Zeng

Brennan

et al. 2019

J Food Process Preserv

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“…GC-IMS has been shown to be able to characterize and discriminate adulteration in oil, wines, honey, and meat [ 19 – 23 ]. Successful applications have been reported on the determination of aldehydes in oil, adulteration in extra virgin olive oils by using UV-IMS [ 24 ], and determination of volatile compounds [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

Detection of Adulteration in Canola Oil by Using GC-IMS and Chemometric Analysis

Chen

et al. 2018

International Journal of Analytical Chemistry

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The aim of the present study was to detect adulteration of canola oil with other vegetable oils such as sunflower, soybean, and peanut oils and to build models for predicting the content of adulterant oil in canola oil. In this work, 147 adulterated samples were detected by gas chromatography-ion mobility spectrometry (GC-IMS) and chemometric analysis, and two methods of feature extraction, histogram of oriented gradient (HOG) and multiway principal component analysis (MPCA), were combined to pretreat the data set. The results evaluated by canonical discriminant analysis (CDA) algorithm indicated that the HOG-MPCA-CDA model was feasible to discriminate the canola oil adulterated with other oils and to precisely classify different levels of each adulterant oil. Partial least square analysis (PLS) was used to build prediction models for adulterant oil level in canola oil. The model built by PLS was proven to be effective and precise for predicting adulteration with good regression (R2>0.95) and low errors (RMSE ≤ 3.23).

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“…The challenge of food adulteration is complex with multiple factors of influence including market competition, supply chain pressure and power dynamics, resource scarcity, inadequate governance, lack of sanctions and low probability of discovery, rapid development of systems, logistics and technology, data swamping and opacity (Charlebois, Schwab, Henn, & Huck, 2016;Manning, Smith & Soon, 2016;Marvin et al, 2016). Food adulteration has been associated with high value food such as olive oil (Garrido-Delgado, Munoz-Perez & Arce, 2018), honey (Amiry, Esmaiili & Alizadeh, 2017) and herbs and spices (Silvis, van Ruth, van der Fels-Klerx & Luning, 2017;Galvin-King, Haughey & Elliott, 2017). Although luxury items are perceived to be more likely to be targeted by fraudsters, generally they are not eaten in the same quantity as cereal-derived products.…”

Section: Introductionmentioning

confidence: 99%

A study on adulteration in cereals and bakery products from Poland including a review of definitions

2018

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The aim of the study was to critique the food adulteration trends associated with cereals and bakery products from Poland. The methodological approach was to firstly review existing literature to define and outline the challenge of food adulteration and the degree of harmonisation, or not, of definitions, and then to analyse local and European data on the prevalence of food adulteration and mislabelling in the cereals and bakery sector more generally, and specifically in Poland. Analysis of general RASFF notifications of cereal and bakery products linked to Poland (n=177) revealed that most non-compliances were due to mycotoxins, undeclared allergens and undeclared genetically modified materials. Key notable trends included an increase in incorrect allergen labelling with only two incidents directly associated with adulteration firstly with melamine and also suspicion of deliberate contamination of milk powder with rodenticide. Data from IJHARS share similar trends where most reported irregularities associated with cereal and bakery products were related to mislabelling. The definition of adulterated foodstuffs in Poland concentrates on mislabelling particularly regarding product composition rather than being differentiated by the motivation Highlights-Most commonly reported adulterated cereal and bakery products in Poland were bread and pasta.-Most cases of food adulteration were related to mislabelling-More research needed to contextualise drivers for mislabelled and misrepresented products.

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Detection of adulteration in extra virgin olive oils by using UV-IMS and chemometric analysis

Cited by 72 publications

References 25 publications

Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Detection of Adulteration in Canola Oil by Using GC-IMS and Chemometric Analysis

A study on adulteration in cereals and bakery products from Poland including a review of definitions

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