Direct olive oil authentication: Detection of adulteration of olive oil with hazelnut oil by direct coupling of headspace and mass spectrometry, and multivariate regression techniques

Peña, Fernando López; Cárdenas, Soledad; Gallego, Mercedes; Valcárcel, Miguel

doi:10.1016/j.chroma.2005.03.081

Cited by 90 publications

(59 citation statements)

References 23 publications

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“…A similar technique was successfully used by Peña et al (2005) for the detection of adulteration of refined and virgin olive oils with hazelnut oil at the minimum adulteration levels of 7 and 15%, respectively. The authors used HS-MS e-nose to analyse oil samples and various chemometric recognition and regression techniques for data treatment such as SIMCA, cluster analysis (CA), partial least squares (PLS), and principal component regression (PCR).…”

Section: Plant Oilsmentioning

confidence: 99%

“…Among the most frequent adulteration of virgin olive oils are those with sunflower, maize, olive pomace, and hazelnut oils (Cerrato Oliveros et al 2002). Adulteration with hazelnut oil is one of the most difficult to detect because of its similar composition (fatty acids, triacylglycerols, and total sterols) to olive oil (Peña et al 2005). …”

Section: Plant Oilsmentioning

confidence: 99%

“…Moreover, MS spectra provide chemical information about the sample, therefore differentiation of different samples is possible (Peris and Escuder-Gilabert 2009). In the area of food authenticity, MS-based e-noses have been used to confirm the geographical origin of cheese (Pillonel et al 2002;Majcher et al 2015), olive oils (Cerrato Oliveros et al 2005), and wine (Cynkar et al 2010;Martí et al 2004), authenticity of traditional vinegar (Cocchi et al 2007), olive oil adulteration (Lorenzo et al 2002;Peña et al 2005), and botanical origin of honey (Ampuero et al 2004). …”

Section: Sensor-and Ms-based E-noses Used For Food Authenticity Confimentioning

confidence: 99%

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Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

2016

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Counterfeiting of food is recently one of the risks relevant for producers, distributors, retailers, consumers, and national governments from economic (price), health (allergens), and religious reasons. Flavour of several food products is one of the key attributes of their quality and authenticity. In the case of some foods, the aroma of a product is specific enough to discriminate an original product from its fraud or adulterated counterpart. Electronic nose (e-nose) is a rapid and powerful technique, which requires no special sample preparation to determine the aroma of a product. In the present review, the applications of different e-noses and chemometrics for determination of food authenticity including adulteration and confirmation of origin are discussed. E-noses of various configurations are a very promising tool for testing the authenticity of food products.

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Section: Plant Oilsmentioning

confidence: 99%

Section: Plant Oilsmentioning

confidence: 99%

Section: Sensor-and Ms-based E-noses Used For Food Authenticity Confimentioning

confidence: 99%

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Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

2016

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“…With regards to the advantages of using ChemSensor over other techniques, we found great reliability, since it is a method based on gas chromatography and mass spectrometry (Peña et al, 2005). The determination of the relative abundance of a mass spectrum m / z from 41 to 550 is equivalent to arranging up to 500 variables for each single sample.…”

Section: Discussionmentioning

confidence: 99%

Classification of Iberian pigs according to intensive feeding by chemsensor

Carrasco¹,

Duque²

2013

Grasas y Aceites

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RESUMEN Clasificación de cerdos ibéricos en función de su alimentación mediante ChemSensorLa calidad de la carne de cerdo está muy relacionada con la alimentación que ha tenido en su fase de cebo, por lo que se están desarrollando métodos analíticos que determi nen la misma. Entre ellos se encuentra el ChemSensor o Sensor químico que incorpora análisis multivariante a la tec nología de cromatografía de gases con detector de masas. Esta técnica permite agrupar alimentos por similitudes y me diante un modelo matemático proceder a su clasificación. Mediante un modelo matemático de predicción consigue cla sificar muestras incógnitas y definir la alimentación que ha tenido el cerdo en su fase de engorde. Se han clasificado cerdos de dos campañas y a pesar de obtener una buena clasificación, se ha constatado el grado de dificultad de pre decir la alimentación por el elevado número de clases con templado en la norma como por las propias costumbres de los ganaderos en sus técnicas productivas así como la varia bilidad de los piensos utilizados. Reducir el número de clases a bellota y pienso, ayudaría a clarificar el mercado del cerdo ibérico. PALABRAS CLAVE: Alimentos -Análisis multivariante -Cerdo -ChemSensor -Clasificación -Cromatografía de gases-masas -Jamón. SUMMARY Classification of Iberian pigs according to intensive feeding by chemsensorPork quality is highly dependent on intensive feeding during the fattening step. For that reason a large number of analytical methods are continuously being developed to evaluate it. Among them is the ChemSensor method which comprises a multivariate analysis in a gas chromatograph with a mass spectrometry detection device. This technique affords a feeding grouping of similar features, leading to a classification of meat quality. Using a mathematical predictive model for new, unknown samples the right classification is achieved as well as the type of intensive feeding used during the fattening of pigs. Pigs from two campaignes have been classificated with good results, although a certain difficulty in prediction was found due to the excessively large number of classes stated in the official Quality Iberian Standards, and the customs of the farmers themselves in relation with the handling of animals and the intensive feeding provided. Narrowing the number of classes down to two, "Bellota" and "Pienso", would contribute to a better understanding in the Iberian pig market.

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“…olive-pomace olive oil or virgin olive oil obtained by second centrifugation of the olives), or seed oils (e.g. corn, soybean, palm or sunflower oil, among others) (Peña et al, 2005).…”

Section: Introductionmentioning

confidence: 99%