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Determination of volatile compounds by GC-IMS to assign the quality of virgin olive oil.
Food Chem. 2015 Nov 15; 187:572-9.FC

Abstract

The characterisation of different olive oil categories (extra virgin, virgin and lampante) using Ion Mobility Spectrometry (IMS) was improved by replacing the multicapillary column (MCC) with a capillary column (CC). The data obtained with MCC-IMS and CC-IMS were evaluated, studying both the global and the specific information obtained after the analysis of the volatile fraction of olive oils. A better differentiation of the oil categories was obtained employing CC vs MCC, since the classification percentage obtained with the CC-IMS was 92% as opposed to 87% obtained with MCC-IMS; although in productivity analytical terms, MCC offer a faster analysis than GC. The specific information obtained was also used to build a database, with a view to facilitating the characterization of specific attributes of olive oils. A total of 26 volatile metabolites (aldehydes, ketones, alcohols and esters) were identified. Finally, as revealed by an ANOVA test, some volatiles differed markedly in content among the different categories of oil. The data obtained confirms the potential of IMS as a reliable analytical screening technique, which can be used to assign the correct category to an olive oil sample.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Garrido-Delgado R
Department of Analytical Chemistry, Faculty of Sciences, University of Cordoba, Andalusian Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), Annex C3 Building, Campus of Rabanales, E-14071 Córdoba, Spain.
Dobao-Prieto Mdel M
Department of Analytical Chemistry, Faculty of Sciences, University of Cordoba, Andalusian Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), Annex C3 Building, Campus of Rabanales, E-14071 Córdoba, Spain.
Arce L
Department of Analytical Chemistry, Faculty of Sciences, University of Cordoba, Andalusian Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), Annex C3 Building, Campus of Rabanales, E-14071 Córdoba, Spain.
Valcárcel M
Department of Analytical Chemistry, Faculty of Sciences, University of Cordoba, Andalusian Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), Annex C3 Building, Campus of Rabanales, E-14071 Córdoba, Spain. Electronic address: qa1meobj@uco.es.

MeSH

Gas Chromatography-Mass SpectrometryOlive OilQuality ControlVolatile Organic Compounds

Pub Type(s)

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

Language

eng

PubMed ID

25977065

Citation

Garrido-Delgado, Rocío, et al. "Determination of Volatile Compounds By GC-IMS to Assign the Quality of Virgin Olive Oil." Food Chemistry, vol. 187, 2015, pp. 572-9.
Garrido-Delgado R, Dobao-Prieto Mdel M, Arce L, et al. Determination of volatile compounds by GC-IMS to assign the quality of virgin olive oil. Food Chem. 2015;187:572-9.
Garrido-Delgado, R., Dobao-Prieto, M. d. e. l. . M., Arce, L., & Valcárcel, M. (2015). Determination of volatile compounds by GC-IMS to assign the quality of virgin olive oil. Food Chemistry, 187, 572-9. https://doi.org/10.1016/j.foodchem.2015.04.082
Garrido-Delgado R, et al. Determination of Volatile Compounds By GC-IMS to Assign the Quality of Virgin Olive Oil. Food Chem. 2015 Nov 15;187:572-9. PubMed PMID: 25977065.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of volatile compounds by GC-IMS to assign the quality of virgin olive oil. AU - Garrido-Delgado,Rocío, AU - Dobao-Prieto,María del Mar, AU - Arce,Lourdes, AU - Valcárcel,Miguel, Y1 - 2015/04/24/ PY - 2015/01/22/received PY - 2015/04/09/revised PY - 2015/04/18/accepted PY - 2015/5/16/entrez PY - 2015/5/16/pubmed PY - 2016/1/12/medline KW - Gas chromatography KW - Ion mobility spectrometry KW - Metabolomic KW - Olive oil KW - Volatile compounds SP - 572 EP - 9 JF - Food chemistry JO - Food Chem VL - 187 N2 - The characterisation of different olive oil categories (extra virgin, virgin and lampante) using Ion Mobility Spectrometry (IMS) was improved by replacing the multicapillary column (MCC) with a capillary column (CC). The data obtained with MCC-IMS and CC-IMS were evaluated, studying both the global and the specific information obtained after the analysis of the volatile fraction of olive oils. A better differentiation of the oil categories was obtained employing CC vs MCC, since the classification percentage obtained with the CC-IMS was 92% as opposed to 87% obtained with MCC-IMS; although in productivity analytical terms, MCC offer a faster analysis than GC. The specific information obtained was also used to build a database, with a view to facilitating the characterization of specific attributes of olive oils. A total of 26 volatile metabolites (aldehydes, ketones, alcohols and esters) were identified. Finally, as revealed by an ANOVA test, some volatiles differed markedly in content among the different categories of oil. The data obtained confirms the potential of IMS as a reliable analytical screening technique, which can be used to assign the correct category to an olive oil sample. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25977065/Determination_of_volatile_compounds_by_GC_IMS_to_assign_the_quality_of_virgin_olive_oil_ DB - PRIME DP - Unbound Medicine ER -