Safe and Fast Fingerprint Aroma Detection in Adulterated Extra Virgin Olive Oil Using Gas Chromatography–Olfactometry‑Mass Spectrometry Combined with Chemometrics
Impact
![Google Scholar](/xmlui/themes/Mirage2/images/uji/logo_google.png)
![Microsoft Academico](/xmlui/themes/Mirage2/images/uji/logo_microsoft.png)
Metadata
Show full item recordcomunitat-uji-handle:10234/9
comunitat-uji-handle2:10234/33596
comunitat-uji-handle3:10234/33597
comunitat-uji-handle4:
INVESTIGACIONThis resource is restricted
https://doi.org/10.1007/s12161-021-02034-z |
Metadata
Title
Safe and Fast Fingerprint Aroma Detection in Adulterated Extra Virgin Olive Oil Using Gas Chromatography–Olfactometry‑Mass Spectrometry Combined with ChemometricsAuthor (s)
Date
2021-05-06Publisher
SpringerISSN
1936-9751Bibliographic citation
Drira, M., Guclu, G., Portolés, T. et al. Safe and Fast Fingerprint Aroma Detection in Adulterated Extra Virgin Olive Oil Using Gas Chromatography–Olfactometry-Mass Spectrometry Combined with Chemometrics. Food Anal. Methods (2021). https://doi.org/10.1007/s12161-021-02034-zType
info:eu-repo/semantics/articleVersion
info:eu-repo/semantics/publishedVersionSubject
Abstract
The undeclared blending of extra virgin olive oils (EVOOs) with refned pomace olive oils (RPOO) is a well-known fraudulent
practice. Despite the eforts made, it still remains a highly challenging authenticity issue ... [+]
The undeclared blending of extra virgin olive oils (EVOOs) with refned pomace olive oils (RPOO) is a well-known fraudulent
practice. Despite the eforts made, it still remains a highly challenging authenticity issue to deal with. The present paper
presents a fast fngerprint aroma technique, namely gas chromatography–olfactometry-mass spectrometry, which were tested
as rapid screening tools for the detection of this adulteration.To overcome the lack of real adulterated samples was used to
prepare EVOO mixtures with RPOO at diferent percentages. Besides, the quality indices was used as good markers to detect
the illicit blends from the authentic oils such as K232 with 4% RPOO, K270 with 3% RPOO, and the variation of specifc
extinction (ΔK) of the adulterated EVOO with 10% RPOO. The addition of>20% RPOO to EVOO would not be detected
by the amount of TC18:1, fatty acids, and peroxide value. Moreover, using the sum of octadecadienoic and octadecatrienoic
TFA isomers (TC18:2+TC18:3) was confrmed to be good purity indices for the adulteration with 10 and 20% of RPOO.
However, the main triglyceride found in oils samples were SOL+POO, OOL+LnPP, and OOO+PoPP as expected from
the high oleic acid and low contents in linoleic and linoleic acid. Regarding volatile composition, thirty-four relevant aroma
compounds and twenty-one key odorants were quantifed in EVOO, RPOO, and EVOO adulterated with 1–20% of RPOO. [-]
Is part of
Food Analytical Methods (2021)Funder Name
Ministère de l’Enseingement Supérieur et de la Recherche Scientifique, Tunisia
Project code
LR14ES08
Rights
(c) The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021
http://rightsstatements.org/vocab/InC/1.0/
info:eu-repo/semantics/restrictedAccess
http://rightsstatements.org/vocab/InC/1.0/
info:eu-repo/semantics/restrictedAccess
This item appears in the folowing collection(s)
- IUPA_Articles [310]