Tags

Type your tag names separated by a space and hit enter

Comparison of the amounts of volatile compounds in French protected designation of origin virgin olive oils.
J Agric Food Chem. 2006 Dec 27; 54(26):10092-101.JA

Abstract

Headspace solid-phase microextraction (HS-SPME) -gas chromatography using flame ionization detection and multivariate analysis were applied to the study of the specificity of protected designation of origin (PDO) virgin olive oils produced in a southern French region (Alpes-Maritimes) based on their volatile compounds. A total of 35 PDO olive oils from Nice, 6 commercial oils, and 12 other French PDO olive oils were analyzed. Recorded data were subjected to principal component analysis (PCA) and soft independent modeling of class analogy (SIMCA). The method developed here was able to perfectly distinguish different qualities of olive oils. Representative samples from each class obtained by chemometric treatment were analyzed by HS-SPME and GC-MS. PCA and SIMCA of chromatographic data were related to sensory analysis and led to a better understanding of the chemical features and observed sensory effects of olive oils.

Authors+Show Affiliations

LCMBA, UMR CNRS 6001, Université de Nice-Sophia Antipolis, Parc Valrose, F-06108 Nice Cedex 2, France.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

17177546

Citation

Berlioz, Benoit, et al. "Comparison of the Amounts of Volatile Compounds in French Protected Designation of Origin Virgin Olive Oils." Journal of Agricultural and Food Chemistry, vol. 54, no. 26, 2006, pp. 10092-101.
Berlioz B, Cordella C, Cavalli JF, et al. Comparison of the amounts of volatile compounds in French protected designation of origin virgin olive oils. J Agric Food Chem. 2006;54(26):10092-101.
Berlioz, B., Cordella, C., Cavalli, J. F., Lizzani-Cuvelier, L., Loiseau, A. M., & Fernandez, X. (2006). Comparison of the amounts of volatile compounds in French protected designation of origin virgin olive oils. Journal of Agricultural and Food Chemistry, 54(26), 10092-101.
Berlioz B, et al. Comparison of the Amounts of Volatile Compounds in French Protected Designation of Origin Virgin Olive Oils. J Agric Food Chem. 2006 Dec 27;54(26):10092-101. PubMed PMID: 17177546.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of the amounts of volatile compounds in French protected designation of origin virgin olive oils. AU - Berlioz,Benoit, AU - Cordella,Christophe, AU - Cavalli,Jean-François, AU - Lizzani-Cuvelier,Louisette, AU - Loiseau,André-Michel, AU - Fernandez,Xavier, PY - 2006/12/21/pubmed PY - 2007/3/17/medline PY - 2006/12/21/entrez SP - 10092 EP - 101 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 26 N2 - Headspace solid-phase microextraction (HS-SPME) -gas chromatography using flame ionization detection and multivariate analysis were applied to the study of the specificity of protected designation of origin (PDO) virgin olive oils produced in a southern French region (Alpes-Maritimes) based on their volatile compounds. A total of 35 PDO olive oils from Nice, 6 commercial oils, and 12 other French PDO olive oils were analyzed. Recorded data were subjected to principal component analysis (PCA) and soft independent modeling of class analogy (SIMCA). The method developed here was able to perfectly distinguish different qualities of olive oils. Representative samples from each class obtained by chemometric treatment were analyzed by HS-SPME and GC-MS. PCA and SIMCA of chromatographic data were related to sensory analysis and led to a better understanding of the chemical features and observed sensory effects of olive oils. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17177546/Comparison_of_the_amounts_of_volatile_compounds_in_French_protected_designation_of_origin_virgin_olive_oils_ DB - PRIME DP - Unbound Medicine ER -