Determination of olive oil quality by gas chromatography coupled to mass spectrometry and multivariate analysis
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Título
Determination of olive oil quality by gas chromatography coupled to mass spectrometry and multivariate analysisAutoría
Tutor/Supervisor
Beltrán Arandes, JoaquimTutor/Supervisor; Universidad.Departamento
Universitat Jaume I. Departament de Química Física i AnalíticaFecha de publicación
2014-06-27Editor
Universitat Jaume IResumen
The determination of quality in olive oil has always been a bit conflictive, as the only
way to classify the different oils so far has been the classification of the samples
according to the sensory sensations of a ... [+]
The determination of quality in olive oil has always been a bit conflictive, as the only
way to classify the different oils so far has been the classification of the samples
according to the sensory sensations of a group of testers, who decide if an olive oil has
to be tagged as extra virgin, virgin or lampante (not for commercial use). As one can
assume, this methodology is quite subjective, as in some cases the opinion of the testers
may vary in such a significant way that the same sample is classified at the same time as
virgin and lampante, depending on its organoleptic characteristics.
These discrepancies can lead to a misclassification of the sample; causing
considerable economical loses to both the producers and the market. The exponential
development of chromatographic techniques, especially the ones coupled to mass
spectrometry, allows to distinguish between minimal concentration differences, within
the range of a few parts per quadrillion (ppq). By the use of these techniques, one can
quantify samples at really low levels, something impossible to achieve for a group of
testers or for other techniques used until now (pH measurement, electronic nose…).
In the same way, in order to point out differences between groups of samples, the
advance of high resolution techniques, as GC-(QTOF)MS, as well as the development
of new computer technologies, has enhanced the rise of complex statistical analysis
which allow, in reference to a previous model, to demarcate a sample within a
determined group with a minimal statistical treatment. In this ambit, metabolomics is
the most efficient technique, as it allows, trough the statistical analysis of individual
samples, to create behavior patterns of different groups, and classify blind samples in
each group with a minimal error.
The objective of this work is thus the development of a gas chromatography-mass
spectrometry based technology which allows us to establish differences in virgin olive
oil (extra, virgin or lampante) through the use of metabolomic techniques and which
gives a more objective point of view to the classification method in use known as
“PANEL TEST”. [-]
Palabras clave / Materias
Descripción
Treball final de Màster Universitari en Tècniques Cromatogràfiques Aplicades. Codi: SIY009. Curs acadèmic 2013-2014
Tipo de documento
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