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Usefulness of the direct coupling headspace-mass spectrometry for sensory quality characterization of virgin olive oil samples.
Anal Chim Acta. 2007 Feb 05; 583(2):411-7.AC

Abstract

The applicability of the headspace coupled to mass spectrometry for evaluation of the sensory quality of virgin olive oil samples is presented. The volatiles of the oil are directly transferred from the sample vial to the detector without chromatographic separation. The mass spectrum obtained can be considered as a fingerprint of the oil sample and can be used for classification purposes. After a training step with samples previously qualified following the official method, a classification model was created using the supervised technique soft independent modeling of class analogy (SIMCA). Eight negative (rancid, winey-vinegary, muddy sediment, hay-wood, vegetable water, earthy, fusty and musty-humidity) and three principal positive attributes (fruity, bitter and pungent) have been included in this study. With them, a classification model consisting of two main classes (extra- and lampante-virgin olive oil) was constructed. In addition, the unsupervised technique cluster analysis permitted the discrimination among oils with different negative attributes. The proposed procedure has been applied to the classification of commercial samples (as extra- or lampante-virgin olive oils) and the results were compared with those provided by the expert's panel with acceptable correlation.

Authors+Show Affiliations

CIFA Venta del Llano, IFAPA, Ctra. Bailén-Motril km 18.5 Mengibar, E-23620 Jaén, Spain.No 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

17386574

Citation

López-Feria, Silvia, et al. "Usefulness of the Direct Coupling Headspace-mass Spectrometry for Sensory Quality Characterization of Virgin Olive Oil Samples." Analytica Chimica Acta, vol. 583, no. 2, 2007, pp. 411-7.
López-Feria S, Cárdenas S, García-Mesa JA, et al. Usefulness of the direct coupling headspace-mass spectrometry for sensory quality characterization of virgin olive oil samples. Anal Chim Acta. 2007;583(2):411-7.
López-Feria, S., Cárdenas, S., García-Mesa, J. A., & Valcárcel, M. (2007). Usefulness of the direct coupling headspace-mass spectrometry for sensory quality characterization of virgin olive oil samples. Analytica Chimica Acta, 583(2), 411-7.
López-Feria S, et al. Usefulness of the Direct Coupling Headspace-mass Spectrometry for Sensory Quality Characterization of Virgin Olive Oil Samples. Anal Chim Acta. 2007 Feb 5;583(2):411-7. PubMed PMID: 17386574.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Usefulness of the direct coupling headspace-mass spectrometry for sensory quality characterization of virgin olive oil samples. AU - López-Feria,Silvia, AU - Cárdenas,Soledad, AU - García-Mesa,José Antonio, AU - Valcárcel,Miguel, Y1 - 2006/10/26/ PY - 2006/07/14/received PY - 2006/09/28/revised PY - 2006/10/09/accepted PY - 2007/3/28/pubmed PY - 2007/5/11/medline PY - 2007/3/28/entrez SP - 411 EP - 7 JF - Analytica chimica acta JO - Anal Chim Acta VL - 583 IS - 2 N2 - The applicability of the headspace coupled to mass spectrometry for evaluation of the sensory quality of virgin olive oil samples is presented. The volatiles of the oil are directly transferred from the sample vial to the detector without chromatographic separation. The mass spectrum obtained can be considered as a fingerprint of the oil sample and can be used for classification purposes. After a training step with samples previously qualified following the official method, a classification model was created using the supervised technique soft independent modeling of class analogy (SIMCA). Eight negative (rancid, winey-vinegary, muddy sediment, hay-wood, vegetable water, earthy, fusty and musty-humidity) and three principal positive attributes (fruity, bitter and pungent) have been included in this study. With them, a classification model consisting of two main classes (extra- and lampante-virgin olive oil) was constructed. In addition, the unsupervised technique cluster analysis permitted the discrimination among oils with different negative attributes. The proposed procedure has been applied to the classification of commercial samples (as extra- or lampante-virgin olive oils) and the results were compared with those provided by the expert's panel with acceptable correlation. SN - 1873-4324 UR - https://www.unboundmedicine.com/medline/citation/17386574/Usefulness_of_the_direct_coupling_headspace_mass_spectrometry_for_sensory_quality_characterization_of_virgin_olive_oil_samples_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0003-2670(06)02030-7 DB - PRIME DP - Unbound Medicine ER -