| Title: | Homogeneity assessment of reference materials for sensory analysis of liquid foodstuffs. The virgin olive oil as case study |
| Author(s): | Ortega-Gavilan F; Valverde-Som L; Rodriguez-Garcia FP; Cuadros-Rodriguez L; Bagur-Gonzalez MG; |
| Address: | "Department of Analytical Chemistry, Faculty of Science, University of Granada, C/ Fuentenueva s/n, E-18071 Granada, Spain. Electronic address: fog@ugr.es. Department of Analytical Chemistry, Faculty of Science, University of Granada, C/ Fuentenueva s/n, E-18071 Granada, Spain; Department of Chemistry, Faculty of Science, Universidad de Burgos, Plaza Misael Banuelos s/n, E-09001 Burgos, Spain. Institute of Agricultural and Fishery Research & Training (IFAPA) Consejeria de Agricultura, Pesca y Desarrollo Sostenible, Junta de Andalucia, Sevilla, Spain. Department of Analytical Chemistry, Faculty of Science, University of Granada, C/ Fuentenueva s/n, E-18071 Granada, Spain" |
| DOI: | 10.1016/j.foodchem.2020.126743 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Sensory properties are critical characteristics that determine quality and can be evaluated by trained tasting panels. The panels function as multi-sensor measuring instrument and need the use of reference materials (RMs) for training. The homogeneity between units packaged from a batch of RM can be evaluated by gas chromatography coupled to flame ionization detection (GC-FID), using this instrumental technique as an alternative to sensory analysis. For this purpose, the fingerprint methodology is applied, taking into account that the homogeneity assessment will be based on evaluating the similarity between the fingerprints of the fraction of volatile organic compounds acquired from samples representative of the batch. The proposed methodology is applied with good results to evaluate the homogeneity of several RMs for sensory analysis of virgin olive oil samples, using similarity indices, control charts and exploratory analysis of multivariate data to observe the grouping RM and fingerprint regions representative of each defect" |
| Keywords: | "Chromatography, Gas/*methods/standards Cluster Analysis Olive Oil/chemistry/*standards Plant Oils/chemistry Principal Component Analysis Reference Standards Volatile Organic Compounds/analysis/standards Homogeneity assessment Instrumental chromatographic;" |
| Notes: | "MedlineOrtega-Gavilan, Fidel Valverde-Som, Lucia Rodriguez-Garcia, Francisco P Cuadros-Rodriguez, Luis Bagur-Gonzalez, M Gracia eng England 2020/04/14 Food Chem. 2020 Aug 30; 322:126743. doi: 10.1016/j.foodchem.2020.126743. Epub 2020 Apr 3" |
