Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

Gerhardt, Natalie; Schwolow, Sebastian; Rohn, Sascha; Pérez‐Cacho, Pilar Ruiz; Soldevilla, H. Galán; Arce, Lourdes; Weller, Philipp

doi:10.1016/j.foodchem.2018.11.095

Cited by 127 publications

(103 citation statements)

References 33 publications

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“…According to Genovese et al (2018), the flavor notes derived from volatile and phenolic compounds are the main features evaluated in the organoleptic assessment of virgin olive oils (VOO). However, the final sensory profile has a far more complex nature, being also influenced by the soil characteristics, climate, tree health, fruit maturation at the time of harvest, olive harvesting process, olive storage conditions, extraction process and storage method of olive oil prior to packaging (Genovese et al, 2018;Gerhardt et al, 2019;Lukić et al, 2018;Köseoǧlu et al, 2016;Valli et al, 2019). Unfortunately, the cultivar effect on oils obtained from centenarian trees is not well documented, nor the "terroir" impacts.…”

Section: Introductionmentioning

confidence: 99%

Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars

Rodrigues

Casal

Baptista

et al. 2020

Food Research International

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Mediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast-Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv. Redondal showed the highest oxidative stability (OS), total phenols, vitamin E and C 18:1 /C 18:2. Contrary, cv. Madural presented the lowest OS and C 18:1 /C 18:2 ratios, supporting the importance of fatty acids on OS, while cv. Verdeal had the lowest total phenols and vitamin E contents. Sensory notes of tomato, apple, dry fruits, fresh herbs, tomato leaves and cabbage were predominant on the oils of most cultivars, whilst some attributes were more specific, such as banana and kiwi (Madural), cherry and apricot (cvs. Lentisca and Madural). The chemical and sensory diversity enabled the statistical discrimination of all cultivars and harvesting years.

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Section: Introductionmentioning

confidence: 99%

Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars

Rodrigues

Casal

Baptista

et al. 2020

Food Research International

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“…In recent years the increased attention to healthy diet, and hence to organic food and eco-friendly agricultural products became a relevant global trend, which is confirmed by the review of publications in the Scopus database. The publications refer to the study of such issues as consumer preferences in the choice of organic food, evidence-based improvement of the quality of organic food, organic production of agricultural goods as safe raw materials for processing industry (Gerhardt, Schwolow, Rohn, Arce, & Weller, 2019;Elias, Okoth, & Smaling, 2019, Tirloni, Stella, Bernardi, Dalgaard, & Rosshaug, 2019Siedler, Balti, & Neves, 2019).…”

Section: Problem Statementmentioning

confidence: 99%

Socioeconomic Prerequisites For Development Of Organic Food Production In Southern Macroregion

Ivashova¹

2019

The European Proceedings of Social and Behavioural Sciences

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“…However, GC-MS is only limited to laboratory use and requires helium gas supplies. Thus, it is not suitable for inline analysis or small laboratories [24]. Another technique that allows the authentication of VOCs during the analysis of adulteration of plant oils is based on ion mobility spectrometry (IMS).…”

Section: Introductionmentioning

confidence: 99%

“…Thus, several spectra at a given retention time can be simultaneously processed to obtain information on both retention time and drift time, and larger amounts of analytical information from each sample can be obtained [26,27]. GC-IMS can not only detect compounds from different plant origins, but can also be used for evaluating and characterizing various products and vegetable oils [24,26,28]. At present, however, information on the changes of volatile components in oils of preserved B. dasystachya seeds during extraction processing is unavailable.…”

Section: Introductionmentioning

confidence: 99%

Characterization and Biological Activities of Seed Oil Extracted from Berberis dasystachya Maxim. by the Supercritical Carbon Dioxide Extraction Method

et al. 2020

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Characterization of the structure and pharmacological activity of Berberis dasystachya Maxim., a traditional Tibetan medicinal and edible fruit, has not yet been reported. In this study, central composite design (CCD) combined with response surface methodology (RSM) was applied to optimize the extraction conditions of B. dasystachya oil (BDSO) using the supercritical carbon dioxide (SC-CO2) extraction method, and the results were compared with those obtained by the petroleum ether extraction (PEE) method. The chemical characteristics of BDSO were analyzed, and its antioxidant activity and in vitro cellular viability were studied by DPPH, ABTS, reducing power assay, and MTT assay. The results showed that the maximum yield of 12.54 ± 0.56 g/100 g was obtained at the optimal extraction conditions, which were: pressure, 25.00 MPa; temperature 59.03 °C; and CO2 flow rate, 2.25 SL/min. The Gas chromatography (GC) analysis results showed that BDSO extracted by the SC-CO2 method had higher contents of unsaturated fatty acids (85.62%) and polyunsaturated fatty acids (57.90%) than that extracted by the PEE method. The gas chromatography used in conjunction with ion mobility spectrometry (GC–IMS) results showed that the main volatile compounds in BDSO were aldehydes and esters. BDSO also exhibited antioxidant ability in a dose-dependent manner. Moreover, normal and cancer cells incubated with BDSO had survival rates of more than 85%, which indicates that BDSO is not cytotoxic. Based on these results, the BDSO extracted by the SC-CO2 method could potentially be used in other applications, e.g., those that involve using berries of B. dasystachya.

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Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

Cited by 127 publications

References 33 publications

Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars

Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars

Socioeconomic Prerequisites For Development Of Organic Food Production In Southern Macroregion

Characterization and Biological Activities of Seed Oil Extracted from Berberis dasystachya Maxim. by the Supercritical Carbon Dioxide Extraction Method

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