Usefulness of the direct coupling headspace–mass spectrometry for sensory quality characterization of virgin olive oil samples

López-Feria, Silvia; Cárdenas, Soledad; García‐Mesa, José A.; Valcárcel, Miguel

doi:10.1016/j.aca.2006.10.027

Cited by 27 publications

(19 citation statements)

References 17 publications

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“…Analyzing the oil headspace by direct MS without any chromatographic separation, it was possible to classify the oils in different commercial classes with an acceptable correlation with the result an expert panel assessment 14. Additionally, it was possible to distinguish the different aromas of commercial extra virgin oils from various cultivars harvested in several areas (Liguria and Puglia in Italy, Spain, Greece, and Tunisia) with a mean prediction ability of 80% 15.…”

Section: Introductionmentioning

confidence: 99%

Regional and cultivar comparison of Italian single cultivar olive oils according to flavor profiling

Tura

Failla

Bassi

et al. 2012

Euro J Lipid Sci & Tech

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Geographical origin, cultivar, and olive ripening stage are important factors which affect the typical flavor profile of extra virgin olive oils. Aromatic compounds and sensorial profiles of “Casaliva”, “Frantoio”, and “Leccino” olive oils from three different Italian production regions Abruzzo (eastern‐central Italy), Lombardy (northern Italy), and Tuscany (western‐central Italy) were assessed in two cropping years and at three olive ripening stages (green, veraison, and ripe). The chemical aromatic compounds were more effective in discriminating the oils than their sensorial attributes. Oils showed peculiar aromatic and sensorial profiles according to their region of origin. Genetically similar “Casaliva” and “Frantoio” showed also analogous profiles, but distinct from “Leccino”. The interaction between regions of cultivation and cultivars significantly affected the flavor profiling. Practical applications: This research provides a sound proof that geographical origin, cultivar, and fruit ripening stage, could play an important interactive role in shaping the flavor profiling of extra virgin olive oils. This represents a scientific basis of the “typicality” concept, which should address the marketing strategies for exploiting of the PDO products.

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Section: Introductionmentioning

confidence: 99%

Regional and cultivar comparison of Italian single cultivar olive oils according to flavor profiling

Tura

Failla

Bassi

et al. 2012

Euro J Lipid Sci & Tech

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“…The aroma of virgin olive oil (VOO) is generated by several volatile components present at extremely low concentrations but strongly affect the quality of VOO (Lopez‐Feria et al. 2007).…”

Section: Introductionmentioning

confidence: 99%

“…The aroma of virgin olive oil (VOO) is generated by several volatile components present at extremely low concentrations but strongly affect the quality of VOO (Lopez-Feria et al 2007). The volatiles present in VOO aroma belong to different chemical classes including various aldehydes, alcohols, esters, furans, acids, ketons and hydrocarbons and have been determined by a variety of techniques including headspace analysis and gas chromatography (Angerosa et al 1996;Aparicio et al 1996;Morales et al 1994).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Volatile Fraction of Commercial Virgin Olive Oils From Tunisia and Italy: Relation With Olfactory Attributes

Kotti

Cerretani

Gargouri

et al. 2010

Journal of Food Biochemistry

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The volatile profile of fourteen commercial virgin olive oils (VOOs) produced by Tunisian and Italian olive cultivars from different geographical areas and collected from local markets and farms was evaluated by means of headspace‐solid phase microextraction and gas chromatography‐mass spectrometry analysis. All the samples were also analyzed by a group of fully trained assessors to define their olfactory attributes. The concentrations of volatile compounds as well as the nuances exhibited large variability among different kind of samples confirming that the typicality of VOOs in terms of both organoleptic and compositional characteristics greatly depends on both olive variety and quality. In particular, VOOs from Chetoui were found to exhibit both volatile profiles and sensory notes very similar to Italian samples. Data relative to the main volatile compounds were related to both positive and negative olfactory notes and sensory defects found in some oil samples were well confirmed by volatile marker presence. PRACTICAL APPLICATIONS Virgin olive oil flavor is strongly connected with the qualitative–quantitative composition of volatile compounds, which determine the whole of olfactory perceptions. This study, carried out on several commercial virgin olive oil samples from different cultivar and geographical origin of Tunisia and Italy revealed that the application of headspace‐solid phase microextraction to the analysis of volatile compounds and their identification and quantification by gas chromatography coupled with quadrupolar mass‐selective spectrometry can be of great interest not only for the comparison of flavor characteristics of oil samples but also for the evaluation of cultivar‐environment influence on virgin olive oil aroma if associated to sensory evaluation performed by an experts' panel.

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“…The headspace sampler coupled with MS was used to evaluate sensory quality of virgin olive oil samples (López‐Feria et al. 2007a,b), characterize monovarietal olive oils (Lorenzo et al.…”

Section: Resultsmentioning

confidence: 99%

Detection of Olive Oil Adulteration With Rapeseed and Sunflower Oils Using Mos Electronic Nose and Smpe‐ms

Mildner–Szkudlarz¹,

Jeleń²

2010

Journal of Food Quality

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The study analyzed the effectiveness of two types of electronic nose systems to detect adulteration of extra virgin olive oil (EVOO) with rapeseed and sunflower oils. Tested methods included volatile analysis with the electronic nose based on MOS sensors (HS‐E nose) and by direct coupling of SPME to MS (SPME‐MS). Volatile compounds were analyzed also by SPME‐GC/MS. Samples of EVOO were mixed with different proportions, ranging from 5 to 50% (v/v), of seed oils and fingerprints of volatile profiles of all samples were generated. In order to obtain as much chemical information as possible and to find a volatile marker to detect adulterations of EVOO with seed oils, principal component analysis (PCA) and partial least squares (PLS) analyses were applied to the data. The application of PCA and PLS analyses to the data from two electronic noses and SMPE‐GC/MS were sufficient to differentiate the adulterated samples from pure EVOO. Excellent results were obtained in the prediction of the percentage of adulteration by PLS analysis. SPME‐GC‐MS analysis with subsequent PCA yielded good results; however, it was time‐consuming. The two electronic noses, with subsequent PCA treatment of data, offering the advantages of rapidity and reliability, enabled detection of olive oil adulteration with different contents of seed oils. PRACTICAL APPLICATIONS Virgin olive oil is highly appreciated by consumers due to its nutritional benefits. Thus, its adulteration with low‐grade olive oils or cheaper vegetable oils could potentially be very profitable for sellers or raw material suppliers and may yield large economic profits. In this way, authentication of virgin olive oils has become an interesting subject from both commercial and health perspectives. It has been proved that the two proposed types of electronic nose systems facilitate reliable detection of rapeseed and sunflower oils in extra virgin olive oil. Both MOS and MS electronic noses are faster than the conventional SMPE‐GC/MS analysis. These well‐correlated methodologies, offering the advantages of rapidity and reliability, opened up a new way of detecting adulteration of virgin olive oils.

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Usefulness of the direct coupling headspace–mass spectrometry for sensory quality characterization of virgin olive oil samples

Cited by 27 publications

References 17 publications

Regional and cultivar comparison of Italian single cultivar olive oils according to flavor profiling

Regional and cultivar comparison of Italian single cultivar olive oils according to flavor profiling

Evaluation of the Volatile Fraction of Commercial Virgin Olive Oils From Tunisia and Italy: Relation With Olfactory Attributes

Detection of Olive Oil Adulteration With Rapeseed and Sunflower Oils Using Mos Electronic Nose and Smpe‐ms

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