Headspace Gas Chromatography Coupled to Mass Spectrometry and Ion Mobility Spectrometry: Classification of Virgin Olive Oils as a Study Case

Abstract

Due to its multiple advantages, ion mobility spectrometry (IMS) is being considered as a complementary technique to mass spectrometry (MS). The goal of this work is to investigate and compare the capacity of IMS and MS in the classification of olive oil according to its quality. For this purpose, two analytical methods based on headspace gas chromatography (HS-GC) coupled with MS or with IMS have been optimized and characterized for the determination of volatile organic compounds from olive oil samples. Both detectors were compared in terms of sensitivity and selectivity, demonstrating that complementary data were obtained and both detectors have proven to be complementary. MS and IMS showed similar selectivity (10 out of 38 compounds were detected by HS-GC-IMS, whereas twelve compounds were detected by HS-GC-MS). However, IMS presented slightly better sensitivity (Limits of quantification (LOQ) ranged between 0.08 and 0.8 µg g−1 for HS-GC-IMS, and between 0.2 and 2.1 µg g−1 for HS-GC-MS). Finally, the potential of both detectors coupled with HS-GC for classification of olive oil samples depending on its quality was investigated. In this case, similar results were obtained when using both HS-GC-MS and HS-GC-IMS equipment (85.71 % of samples of the external validation set were classified correctly (validation rate)) and, although both techniques were shown to be complementary, data fusion did not improve validation results (80.95% validation rate).

Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils

“…However, it should be also highlighted that although hexanal has been related to green apple and grass sensory descriptors, allowing the differentiation of EVOOs from the rest of the categories, this compound has also been related to a mustinesshumidity, fusty, winey-vinegary, or rancid defect, depending on its concentration. [50] Moreover, (E)-2-hexenal, related to green notes, [38] can be highlighted for its high areas in both varieties in the last ripening stages, in accordance with other authors. [12] In addition, our results were also consistent with the literature, showing that, especially in the Picual variety, irrigated samples exhibited higher areas of (E)-2-hexenal and hexanal than the rainfed ones.…”

“…Another volatile compound that has been related to sensory defects is ethyl acetate (winey, vinegary). [50,52] Although this compound has proved to be relevant in the differentiation of EVOO and non-EVOOs, due to it showing more concentration in LOO samples through a GC-IMS analysis, [50] in the present study it showed low areas in general terms for all the samples, so it might not influence the sensory profile.…”

“…This last compound, particularly correlated to sensory attributes like green leaves, could be highlighted due to it having proved to be relevant in the differentiation between non-defective (EVOO) and defective (non-EVOO) olive oil samples, being present in more concentration in EVOO samples. [50] The reason for its interest relies on its odor threshold. Thus, (Z)-3-hexenyl acetate has a much lower odor threshold concentration (between 1 and 2 g www.advancedsciencenews.com www.ejlst.com L -1 ) than its corresponding alcohol, (Z)-3-hexen-1-ol (50-70 g L -1 ), [51] which means that in low concentrations it could provide important green notes to the olive oil, useful for the sensory differentiation of EVOOs.…”

The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA

“…Therefore, GC-MS or GC-IMS could not be determined as the best analytical technique. However, either technique could be used as a complementary technique for the other one [ 29 ]. More comprehensive information of volatile compounds could be revealed and discrimination of food samples could be conducted by the combination of GC-MS and GC-IMS [ 27 ].…”

A Novel Method Based on Headspace-Ion Mobility Spectrometry for the Detection and Discrimination of Different Petroleum Derived Products in Seawater

“…On the other hand, ion mobility spectrometry (IMS) has been successfully applied for a large variety of purposes, such as food fraud detection [ 36 , 37 , 38 , 39 ], fire debris analysis [ 40 , 41 ], and also to uncover drugs and explosives [ 42 , 43 , 44 ]. As regards environmental issues, IMS has mainly been used to detect bacterial contamination [ 45 , 46 , 47 ], to characterize biodegraded PDPs [ 48 ] and, in combination with extraction techniques, to identify polycyclic aromatic hydrocarbons in water [ 49 , 50 ].…”