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Proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis for rapid detection of oxidative alteration of olive oil.
J Agric Food Chem. 2006 Oct 04; 54(20):7635-40.JA

Abstract

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.

Authors+Show Affiliations

Agri-Food Quality Department, IASMA Research Center, Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy. eugenio.aprea@iasma.itNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17002433

Citation

Aprea, Eugenio, et al. "Proton Transfer Reaction-mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil." Journal of Agricultural and Food Chemistry, vol. 54, no. 20, 2006, pp. 7635-40.
Aprea E, Biasioli F, Sani G, et al. Proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis for rapid detection of oxidative alteration of olive oil. J Agric Food Chem. 2006;54(20):7635-40.
Aprea, E., Biasioli, F., Sani, G., Cantini, C., Märk, T. D., & Gasperi, F. (2006). Proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis for rapid detection of oxidative alteration of olive oil. Journal of Agricultural and Food Chemistry, 54(20), 7635-40.
Aprea E, et al. Proton Transfer Reaction-mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil. J Agric Food Chem. 2006 Oct 4;54(20):7635-40. PubMed PMID: 17002433.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis for rapid detection of oxidative alteration of olive oil. AU - Aprea,Eugenio, AU - Biasioli,Franco, AU - Sani,Graziano, AU - Cantini,Claudio, AU - Märk,Tilmann D, AU - Gasperi,Flavia, PY - 2006/9/28/pubmed PY - 2006/12/9/medline PY - 2006/9/28/entrez SP - 7635 EP - 40 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 20 N2 - 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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17002433/Proton_transfer_reaction_mass_spectrometry__PTR_MS__headspace_analysis_for_rapid_detection_of_oxidative_alteration_of_olive_oil_ L2 - https://doi.org/10.1021/jf060970r DB - PRIME DP - Unbound Medicine ER -