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Varietal Authentication of Extra Virgin Olive Oils by Triacylglycerols and Volatiles Analysis.
Foods. 2019 Feb 05; 8(2)F

Abstract

In recent years, there is an increasing interest in high-quality extra virgin olive oils (EVOOs) produced from local cultivars. They have particular chemical/organoleptic characteristics and are frequently subjected to fraud, whereby the control of quality requires a powerful varietal check. In the present research, triacylglycerols (TAGs) and volatiles have been studied as chemical markers for the authentication of EVOO samples from four Italian varieties of Olea europea (Dolce Agogia, Frantoio, Leccino, and Moraiolo). The monocultivar EVOO samples have been subjected to a chemical⁻enzymatic chromatographic method in order to perform a stereospecific analysis, an important procedure for the characterization of TAG of food products. The results, combined with chemometric analysis (linear discriminant analysis, LDA), were elaborated in order to classify Italian EVOO monocultivar samples. In accordance with the total and intrapositional fatty acid (FA) composition of TAG fraction, the results were allowed to carry out a varietal discrimination. In addition, volatile compounds were also determined by solid-phase micro-extraction gas chromatography⁻mass spectrometry analysis. All EVOO samples were correctly classified when TAG stereospecific data and volatile results were elaborated by the LDA procedure, even if volatile compounds showed a higher discriminant power.

Authors+Show Affiliations

University of Perugia, Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, Via San Costanzo, 06126 Perugia, Italy. francesca.blasi@unipg.it.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30764555

Citation

Blasi, Francesca, et al. "Varietal Authentication of Extra Virgin Olive Oils By Triacylglycerols and Volatiles Analysis." Foods (Basel, Switzerland), vol. 8, no. 2, 2019.
Blasi F, Pollini L, Cossignani L. Varietal Authentication of Extra Virgin Olive Oils by Triacylglycerols and Volatiles Analysis. Foods. 2019;8(2).
Blasi, F., Pollini, L., & Cossignani, L. (2019). Varietal Authentication of Extra Virgin Olive Oils by Triacylglycerols and Volatiles Analysis. Foods (Basel, Switzerland), 8(2). https://doi.org/10.3390/foods8020058
Blasi F, Pollini L, Cossignani L. Varietal Authentication of Extra Virgin Olive Oils By Triacylglycerols and Volatiles Analysis. Foods. 2019 Feb 5;8(2) PubMed PMID: 30764555.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Varietal Authentication of Extra Virgin Olive Oils by Triacylglycerols and Volatiles Analysis. AU - Blasi,Francesca, AU - Pollini,Luna, AU - Cossignani,Lina, Y1 - 2019/02/05/ PY - 2018/12/31/received PY - 2019/01/28/revised PY - 2019/02/01/accepted PY - 2019/2/16/entrez PY - 2019/2/16/pubmed PY - 2019/2/16/medline KW - authenticity KW - chemometrics KW - cultivars KW - olive oil KW - quality KW - triacylglycerols KW - volatiles JF - Foods (Basel, Switzerland) JO - Foods VL - 8 IS - 2 N2 - In recent years, there is an increasing interest in high-quality extra virgin olive oils (EVOOs) produced from local cultivars. They have particular chemical/organoleptic characteristics and are frequently subjected to fraud, whereby the control of quality requires a powerful varietal check. In the present research, triacylglycerols (TAGs) and volatiles have been studied as chemical markers for the authentication of EVOO samples from four Italian varieties of Olea europea (Dolce Agogia, Frantoio, Leccino, and Moraiolo). The monocultivar EVOO samples have been subjected to a chemical⁻enzymatic chromatographic method in order to perform a stereospecific analysis, an important procedure for the characterization of TAG of food products. The results, combined with chemometric analysis (linear discriminant analysis, LDA), were elaborated in order to classify Italian EVOO monocultivar samples. In accordance with the total and intrapositional fatty acid (FA) composition of TAG fraction, the results were allowed to carry out a varietal discrimination. In addition, volatile compounds were also determined by solid-phase micro-extraction gas chromatography⁻mass spectrometry analysis. All EVOO samples were correctly classified when TAG stereospecific data and volatile results were elaborated by the LDA procedure, even if volatile compounds showed a higher discriminant power. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/30764555/Varietal_Authentication_of_Extra_Virgin_Olive_Oils_by_Triacylglycerols_and_Volatiles_Analysis_ DB - PRIME DP - Unbound Medicine ER -
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