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J Agric Food Chem

Title:		Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Quantification of the Volatile Profile of More than 1200 Virgin Olive Oils for Supporting the Panel Test in Their Classification: Comparison of Different Chemometric Approaches
Author(s):		Cecchi L; Migliorini M; Giambanelli E; Rossetti A; Cane A; Melani F; Mulinacci N;
Address:		"Dipartimento di NEUROFARBA , Universita degli Studi di Firenze , Via Ugo Schiff 6 , 50019 Sesto Fiorentino, Florence , Italy. Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , 50028 Tavarnelle Val di Pesa, Florence , Italy"
Journal Title:		J Agric Food Chem
Year:		2019
Volume:		20190731
Issue:		32
Page Number:		9112 - 9120
DOI:		10.1021/acs.jafc.9b03346
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"A reliable and robust tool for supporting the panel test in virgin olive oil classification is still required. We propose four chemometric approaches based on t test, principal component analysis (PCA) and linear discriminant analysis (LDA), applied for combining sensorial data, and chemical measurements. The former was from the panel test, and the latter was from headspace solid-phase microextraction-gas chromatography-mass spectrometry quantitation of 73 volatile organic compounds (VOCs) of 1223 typical commercial virgin olive oils, with most of them recognized as difficult to classify with accuracy by the panel test. The approaches were developed and validated, and the best results, with 83.5% correct classification, were using the PCA-LDA approach. Among the other methods, developed for proposing simplified procedures based on a smaller number of VOCs, the best method gave 80.1% correct classification only using 10 VOCs. All of the approaches suggested that octane, heptanal, pent-1-en-3-ol, Z-3-hexenal, nonanal, and 4-ethylphenol should be considered as a basis of volatiles for classification of olive oil samples"
Keywords:		Discriminant Analysis Gas Chromatography-Mass Spectrometry/*methods Humans Olea/chemistry Olive Oil/*chemistry/classification Principal Component Analysis Solid Phase Microextraction/*methods Taste Volatile Organic Compounds/*chemistry/*isolation & purifi;
Notes:		"MedlineCecchi, Lorenzo Migliorini, Marzia Giambanelli, Elisa Rossetti, Adolfo Cane, Anna Melani, Fabrizio Mulinacci, Nadia eng Comparative Study Evaluation Study 2019/07/18 J Agric Food Chem. 2019 Aug 14; 67(32):9112-9120. doi: 10.1021/acs.jafc.9b03346. Epub 2019 Jul 31"