Determination of volatile compounds by GC–IMS to assign the quality of virgin olive oil

Garrido-Delgado, Rocío; Dobao-Prieto, María del Mar; Arce, Lourdes; Valcárcel, Miguel

doi:10.1016/j.foodchem.2015.04.082

Cited by 133 publications

(81 citation statements)

References 29 publications

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“…In the present research, Garrido‐Delgado et al identified 26 volatile metabolites (aldehydes, ketones, alcohols, and esters) by GC‐IMS and built a volatile database to help in the identification of unknown compounds by IMS , which confirms the potential of IMS as a reliable analytical screen technique for the quality control of olive oil. In the view of Zhang et al , they considered that IMS fingerprints reflect not only the information of VOCs but also nonvolatile components in the edible oils, which make the discriminant model more effective and this is the possible reason why IMS spectra seems different with a chromatogram.…”

Section: Resultssupporting

confidence: 70%

Rapid detection and separation of olive oil and Camellia oil based on ion mobility spectrometry fingerprints and chemometric models

Liu

et al. 2016

Euro J Lipid Sci & Tech

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A simple and rapid classification model for olive oil and camellia oil was proposed based on ion mobility spectrometry (IMS) fingerprints and chemometric Model (peak detection and random forest algorithm). Results indicated that IMS fingerprint spectra by second-derivative algorithm could completely separate 64 olive oil and 79 Camellia oil samples used in this study by simply calculating the peak area. Random forest algorithm was employed to establish discriminant model for olive oil adulterated by camellia oil. Simulated adulteration detection showed that the accuracy rate of discriminant model is 96.4% as 2 of 55 samples were identified as blending olive oil. All these results suggested that IMS could be an effective method to detect the adulterated olive oils by camellia oil. Practical applicationsCamellia oil is much similar to olive oil no matter in the physicochemical properties and fatty acid profiles. Thereby, olive oil has been one of the most frequent targets for the adulteration by camellia oil. This study aimed to provide a rapid method to detect and separate olive oil and camellia oil by a portable ion mobility spectrometry (IMS) device, by using fingerprints spectra, peak detection (first-derivative and secondderivative algorithm) and random forest algorithm. Results indicated that the classification and discriminant model established in this work was doable for the adulteration detection in the industry. Graphical abstractBased on fingerprints spectra, peak detection (first-derivative and second-derivative algorithm) and random forest algorithm, IMS detection is doable for the rapid detection and separation of olive oil and camellia oil.

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Section: Resultssupporting

confidence: 70%

Rapid detection and separation of olive oil and Camellia oil based on ion mobility spectrometry fingerprints and chemometric models

Liu

et al. 2016

Euro J Lipid Sci & Tech

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“…Furthermore, the GC separation allows ions to arrive separately to the ionizer for decreased charging effects (40). GC-DTIMS has been applied in the detection of explosive and volatile compounds in complex samples and for medical analyses (41–45). GC has also been coupled with other IMS techniques.…”

Section: Gas Chromatography–drift Tube Ion Mobility Spectrometry–massmentioning

confidence: 99%

Coupling Front-End Separations, Ion Mobility Spectrometry, and Mass Spectrometry For Enhanced Multidimensional Biological and Environmental Analyses

Zheng

Wojcik

Zhang

et al. 2017

Annual Rev. Anal. Chem.

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Ion mobility spectrometry (IMS) is a widely used analytical technique for rapid molecular separations in the gas phase. Though IMS alone is useful, its coupling with mass spectrometry (MS) and front-end separations is extremely beneficial for increasing measurement sensitivity, peak capacity of complex mixtures, and the scope of molecular information available from biological and environmental sample analyses. In fact, multiple disease screening and environmental evaluations have illustrated that the IMS-based multidimensional separations extract information that cannot be acquired with each technique individually. This review highlights three-dimensional separations using IMS-MS in conjunction with a range of front-end techniques, such as gas chromatography, supercritical fluid chromatography, liquid chromatography, solid-phase extractions, capillary electrophoresis, field asymmetric ion mobility spectrometry, and microfluidic devices. The origination, current state, various applications, and future capabilities of these multidimensional approaches are described in detail to provide insight into their uses and benefits.

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“…Profile of volatiles is one of the major characteristics of olive oil; thus, its change by flavoring with different fruits and vegetables, herbs, or spices is crucial. In general, extend volatiles in olive oil are categorized as desired and undesired compounds according to attributed odors (Cevik et al, ; Garrido‐Delgado, Del Mar Dobao‐Prieto, Arce, & Valcárcel, ). Flavoring material also contributes to the volatile profile of final product, as a result some volatiles classified as a desired or an undesired includes in these groups.…”

Section: Resultsmentioning

confidence: 99%

Transition optimization of bioactive and volatile compounds from cape gooseberry to olive oil during malaxation process

Dalgıç

Ozkan

Karacabey

2017

J Food Process Preserv

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Flavored olive oil is a popular product in the Mediterranean cuisine and has been taken an increasing attention of oil industry, since these flavored products serve as alternatives for consumers in food markets. In this study, it was aimed to optimize transition of naturally occurring pigments, phenolics, and volatile compounds from cape gooseberry and olive fruit to oil during malaxation. The influences of process conditions were examined and malaxation conditions and berry amount were optimized by response surface methodology. Profile of volatiles in flavored oil samples was determined by the head space–solid phase microextraction method and gas chromatography‐mass spectrometry. Developed model for each response managed to explain more than 80% of variation in related value depending on the process parameters. Optimum conditions for malaxation temperature/time pairs and cape gooseberry amount to maximize free radical scavenging activity, and transition of carotenoids, phenolics, and desired volatiles were found to be 31 °C/32 min/0.84%, respectively. Practical applications These results show that malaxation temperature, time, and the amount of gooseberry fruit of flavored olive oil process are important factors in terms of transition of volatiles, pigments, and phenolics as antioxidant compounds from gooseberry and olive fruit to oil. Response surface methodology can be proposed as useful tool to evaluate and optimize the flavoring of olive oil process. This study is quite helpful while establishing optimum temperature, time, and the gooseberry fruit amount for obtaining flavored olive oil and consequently a rise in the quality such as antioxidant compounds, responsible for shelf life of flavored olive oil.

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Determination of volatile compounds by GC–IMS to assign the quality of virgin olive oil

Cited by 133 publications

References 29 publications

Rapid detection and separation of olive oil and Camellia oil based on ion mobility spectrometry fingerprints and chemometric models

Rapid detection and separation of olive oil and Camellia oil based on ion mobility spectrometry fingerprints and chemometric models

Coupling Front-End Separations, Ion Mobility Spectrometry, and Mass Spectrometry For Enhanced Multidimensional Biological and Environmental Analyses

Transition optimization of bioactive and volatile compounds from cape gooseberry to olive oil during malaxation process

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