Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile

Fortini, Martina; Migliorini, Marzia; Cherubini, Chiara; Cecchi, Lorenzo; Calamai, Luca

doi:10.1016/j.talanta.2016.12.082

Cited by 52 publications

(83 citation statements)

References 22 publications

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“…The extraction, identification, and determination of the phenolic compounds were performed in agreement with the official IOC method . The olive oil volatile organic compound content was determined according to the method described by the literature, using the HS‐SPME‐GC‐MS technique.…”

Section: Methodsmentioning

confidence: 99%

Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment

Breschi

Guerrini

Domizio

et al. 2019

Euro J Lipid Sci & Tech

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Six different 300 kg batches of olive fruits are processed and the resulting six 20 kg batches of oil are collected at the end of the “decanter.” These batches of oil are subjected to four different water and solid particle separation treatments so as to obtain the following oil samples: veiled oil, filtered oil, “solid particle‐only” oil, and “water‐only” oil. The applied separation treatments show that water content has an important role in the degree of turbidity. High water content values (>0.2% w/w) are related to water activity values of >0.6 which are suitable for chemical and enzymatic reactions. The veiled oil samples are contaminated by microorganisms, but non‐proportional behavior occurs between the microbial cell count and the water and solid particle contents. Practical Applications: The results of this study recommend a multi‐approach method to characterize turbidity, based on control markers such as the degree of turbidity, water content and water activity, solid particle content, microbial contamination, and phenolic compound content. In this way, each degree of turbidity can be associated with a different level of risk of veiled extra virgin olive oil degradation during shelf life.

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Section: Methodsmentioning

confidence: 99%

Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment

Breschi

Guerrini

Domizio

et al. 2019

Euro J Lipid Sci & Tech

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“…The volatile organic compound content of the olive oil was determined according to the method described by the literature [50], using HS-SPME-GC-MS. Analyses were carried out by weighing 4.3 g of the sample and 0.1 g of an internal standard mixture (ISTD MIX) into 20 mL screw-cap vials fitted with a PTFE/silicone septum.…”

Section: Analysesmentioning

confidence: 99%

Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure

et al. 2020

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Veiled extra virgin olive oil (VEVOO) is very attractive on the global market. A study was performed to highlight the role of different amounts of water and microorganisms on the evolution of VEVOO quality during storage, using the selective effects of the application of individual or combined filtration and high hydrostatic pressure (HHP) treatments. Four oil processing trials were carried out in four replicates, resulting in a full factorial design with two independent fixed factors: filtration and HPP treatments. The turbidity of all the olive oil samples was characterized. Furthermore, all the olive oil samples were analysed for legal parameters, volatile organic compounds and phenolic compounds during the storage tests. The microbial contamination in the presence of a high level of water activity (>0.6 Aw) was related to the formation of volatile aroma compounds, which were responsible for the “fusty” sensory defect. Furthermore, high water activity values were related to an increase in the hydrolytic degradation rate of the phenolic compounds. The oil turbidity has to be planned and controlled, starting from adjustment of the water content and application of good manufacturing practices.

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“…These chemical compounds are not only responsible for the olive oil antioxidant capacity but also by several gustatory positive sensations, including bitterness and pungency. In addition, the volatile compounds usually found in olive oil are responsible for the positive olfactory attributes (Fortini, Migliorini, Cherubini, Cecchi, & Calamai, 2017;Kalua et al, 2007). The overall organoleptic quality assessment of olive oil is based upon the perception of flavour, which is the combined effect of odour (perceived via ortho-nasal and retronasal routes), taste and chemical responses (pungency) (Barbieri, Bendini, Valli, & Toschi, 2015).…”

Section: Introductionmentioning

confidence: 99%

Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils

Borges

Peres

Dias

et al. 2018

LWT

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A B S T R A C TThe capability of determining the phenolic and volatile profiles of olive oils is of major relevance since these compounds are known to greatly influence the gustatory and olfactory positive attributes of olive oils. An electronic tongue with multiple linear regression models was used to evaluate both profiles based on olive oils potentiometric data generated during a single assay. The proposed electronic tongue-chemometric procedure enabled the quantification of flavonoids, phenolic acids and phenol alcohols of Arbequina extra-virgin olive oils with a similar accuracy of UPLC-MS (0.93 ± 0.03 ≤ R 2 ≤ 0.98 ± 0.08 for the repeated K-fold cross-validation procedure). Also, it was verified that the potentiometric device should not be applied to evaluate volatile compounds in solution (0.80 ± 0.14 ≤ R 2 ≤ 0.94 ± 0.05 for the repeated K-fold cross-validation procedure),showing a lower accuracy than HS-SPME-GS-MS. The overall satisfactory results showed that electronic tongue could be used as a practical sensing instrument to generate a chemical profile of the compounds known to influence the positive sensory attributes of olive oils.

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Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile

Cited by 52 publications

References 22 publications

Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment

Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment

Understanding Olive Oil Stability Using Filtration and High Hydrostatic Pressure

Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils

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