Exploring multiple-cumulative trapping solid-phase microextraction coupled to gas chromatography-mass spectrometry for quality and authenticity assessment of olive oil

被引：22

作者：

Spadafora, Natasha D. ^{[1
,2
,3
]}

Mascrez, Steven ^{[4
]}

McGregor, Laura ^{[5
]}

Purcaro, Giorgia ^{[4
]}

机构：

[1] Univ Calabria, DiBEST, Via Ponte P Bucci,Cubo 6b, I-87036 Arcavacata Di Rende, Italy

[2] Markes Int Ltd, 1000B Cent Pk,Western Ave, Bridgend CF31 3RT, Wales

[3] Univ Ferrara, Dept Chem Pharmaceut & Agr Sci, Via Luigi Borsari 46, I-44121 Ferrara, Italy

[4] Univ Liege, Gembloux Agrobio Tech, Passage Deportes 2,Bat G1 Chim Agrobiosyst, B-5030 Gembloux, Belgium

[5] SepSolve Analyt, 4 Swan Court, Peterborough PE7 8GX, England

来源：

FOOD CHEMISTRY | 2022年 / 383卷

关键词：

Multiple-cumulative trapping headspace solid-phase microextraction; MC-SPME; Sensory evaluation; Olive oil; Quality; Authenticity; Random forest; VOLATILE COMPOUNDS; VARIETY; MS;

D O I：

10.1016/j.foodchem.2022.132438

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study explores the potential of an innovative multi-cumulative trapping headspace solid-phase micro extraction approach coupled with untargeted data analysis to enhance the information provided by aroma profiling of virgin olive oil. Sixty-nine samples of different olive oil commercial categories (extra-virgin, virgin and lampante oil) and different geographical origins were analysed using this novel workflow. The results from each sample were aligned and compared using for the first time a tile-based approach to enable the mining of all of the raw data within the chemometrics platform without any pre-processing methods. The data matrix obtained allowed the extraction of multiple-level information from the volatile profile of the samples. Not only was it possible to classify the samples within the commercial category that they belonged to, but the same data also provided interesting information regarding the geographical origin of the extra-virgin olive oil.

引用

页数：8

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