Quality classification of Spanish olive oils by untargeted gas chromatography coupled to hybrid quadrupole–time of flight mass spectrometry with atmospheric pressure chemical ionization and metabolomics-based statistical approach
Ver/ Abrir
Impacto
Scholar |
Otros documentos de la autoría: Sales Martínez, Carlos; Cervera Vidal, María Inés; Gil Solsona, Ruben; Pitarch, Elena; Beltran Arandes, Joaquin; Portoles, Tania
Metadatos
Mostrar el registro completo del ítemcomunitat-uji-handle:10234/9
comunitat-uji-handle2:10234/33596
comunitat-uji-handle3:10234/33597
comunitat-uji-handle4:
INVESTIGACIONMetadatos
Título
Quality classification of Spanish olive oils by untargeted gas chromatography coupled to hybrid quadrupole–time of flight mass spectrometry with atmospheric pressure chemical ionization and metabolomics-based statistical approachAutoría
Fecha de publicación
2017-02Editor
ElsevierISSN
0308-8146Cita bibliográfica
C. Sales, M.I. Cervera, R. Gil, T. Portolés, E. Pitarch, J. Beltran, Quality classification of Spanish olive oils by untargeted gas chromatography coupled to hybrid quadrupole-time of flight mass spectrometry with atmospheric pressure chemical ionization and metabolomics-based statistical approach, Food Chemistry, Volume 216, 1 February 2017, Pages 365-373Tipo de documento
info:eu-repo/semantics/articleVersión de la editorial
http://www.sciencedirect.com/science/article/pii/S0308814616312638Palabras clave / Materias
Resumen
The novel atmospheric pressure chemical ionization (APCI) source has been used in combination with gas chromatography (GC) coupled to hybrid quadrupole time-of-flight (QTOF) mass spectrometry (MS) for determination ... [+]
The novel atmospheric pressure chemical ionization (APCI) source has been used in combination with gas chromatography (GC) coupled to hybrid quadrupole time-of-flight (QTOF) mass spectrometry (MS) for determination of volatile components of olive oil, enhancing its potential for classification of olive oil samples according to their quality using a metabolomics-based approach. The full-spectrum acquisition has allowed the detection of volatile organic compounds (VOCs) in olive oil samples, including extra virgin, virgin and lampante qualities. A dynamic headspace extraction with cartridge solvent elution was applied. The metabolomics strategy consisted of three different steps: a full mass spectral alignment of GC-MS data using MzMine 2.0, a multivariate analysis using Ez-Info and the creation of the statistical model with combinations of responses for molecular fragments. The model was finally validated using blind samples, obtaining an accuracy in oil classification of 70 % taking the official established method, “PANEL TEST” as reference. [-]
Publicado en
Food Chemistry, v. 216, 1 February 2017Derechos de acceso
info:eu-repo/semantics/openAccess
Aparece en las colecciones
- IUPA_Articles [310]
El ítem tiene asociados los siguientes ficheros de licencia: