Optimisation of the HS-SPME/GC-MS Approach by Design of Experiments Combined with Chemometrics for the Classification of Cretan Virgin Olive Oils

被引：20

作者：

Lioupi, Artemis ^{[1
,2
,3
]}

Sampsonidis, Ioannis ^{[2
,3
,4
]}

Virgiliou, Christina ^{[1
,2
,3
]}

Papoti, Vassiliki T. ^{[5
]}

Zinoviadou, Kyriaki G. ^{[5
]}

Spyros, Apostolos ^{[6
]}

Theodoridis, Georgios ^{[1
,2
,3
]}

机构：

[1] Aristotle Univ Thessaloniki, Sch Chem, Lab Analyt Chem, GR-54124 Thessaloniki, Greece

[2] AUTH, CIRI, Ctr Interdisciplinary Res & Innovat, Biom AUTh, Balkan Ctr B1-4,10th Km,Thessaloniki Thermi Rd, GR-57001 Thessaloniki, Greece

[3] AUTH, CIRI, Ctr Interdisciplinary Res & Innovat, AUTh Node,FoodOmicsGR Res Infrastruct, Balkan Ctr B1-4,10th Km,Thessaloniki Thermi Rd, GR-57001 Thessaloniki, Greece

[4] Int Hellen Univ, Dept Nutr Sci & Dietet, GR-57400 Thessaloniki, Greece

[5] Amer Farm Sch, Perrotis Coll, Dept Food Sci & Technol, GR-55102 Thessaloniki, Greece

[6] Univ Crete, Dept Chem, NMR Lab, Voutes Campus,POB 2208, GR-71003 Iraklion, Crete, Greece

来源：

METABOLITES | 2022年 / 12卷 / 02期

关键词：

gas chromatography-mass spectrometry (GC-MS); headspace-solid phase microextraction (HS-SPME); olive oil; volatile organic compounds (VOCs); volatilomics; foodomics; metabolomics; SOLID-PHASE MICROEXTRACTION; VOLATILE COMPOUNDS; QUALITY; PROFILES; AROMA; DIFFERENTIATION; CULTIVAR; FLAVORS;

D O I：

10.3390/metabo12020114

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

A headspace-solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) method was developed herein for the analysis of virgin olive oil volatile metabolome. Optimisation of SPME conditions was performed by Design of Experiments (DoE) and Response Surface Methodology (RSM) approaches and factors, such as sample volume, sample stirring, extraction temperature and time, and desorption temperature and time, were examined to reach optimal microextraction conditions. The potential of the optimised method was then investigated for its use in the classification of Cretan virgin olive oil samples with the aid of multivariate statistical analysis. Certain markers were identified with significance in the geographical classification of Cretan extra-virgin olive oil (EVOO) samples. In total, 92 volatile organic compounds were tentatively identified and semi-quantified, and the data obtained confirm that the method is robust, reliable, and analytically powerful for olive oil classification.

引用

页数：19

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