Proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis for rapid detection of oxidative alteration of olive oil

被引：64
作者：
Aprea, Eugenio
Biasioli, Franco
Sani, Graziano
Cantini, Claudio
Mark, Tilmann D.
Gasperi, Flavia
机构：
[1] IASMA Res Ctr, Agri Food Qual Dept, I-38010 San Michele Agige, TN, Italy
[2] Univ Innsbruck, Inst Ionenphys & Angew Phys, A-6020 Innsbruck, Austria
[3] CNR, Ist Valorizzaz Legno & Specie Arboree, I-50019 Sesto Fiorentino, Italy
[4] Univ Bratislava, Dept Plasmaphys, SK-84248 Bratislava, Slovakia
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2006年 / 54卷 / 20期
关键词：
olive oil; proton transfer reaction-mass spectrometry; lipid oxidation; peroxide value; multivariate analysis; fragmentation patterns; volatile compounds;
D O I：
10.1021/jf060970r
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Olive oil has been characterized by rapid proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis without any concentration of the volatiles or pretreatment of the samples. Comparison of extra virgin and defective (rancid) samples, as described by a panel of sensory judges, and the monitoring of thermo-oxidation processes are discussed. Multivariate analysis of PTR-MS data has been carried out and cross-validated, providing (i) reliable classification models for extra virgin oil as opposed to defective oil and (ii) calibration models able to predict independently thermo-oxidative degradation and the corresponding peroxide value. PTR-MS fragmentation patterns of volatiles considered in this study are also reported.
引用
收藏
页码：7635 / 7640
页数：6
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