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J Agric Food Chem

Title:		Rapid Identification of Adulteration in Extra Virgin Olive Oil via Dynamic Headspace Sampling and High-Pressure Photoionization Time-of-Flight Mass Spectrometry
Author(s):		Wang Y; Hua L; Fu Q; Wu C; Zhang C; Li H; Xu G; Ni Q; Zhang Y;
Address:		"The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan, Hangzhou 311300, China. CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, People's Republic of China. Dalian Key Laboratory for Online Analytical Instrumentation, Dalian, Liaoning 116023, People's Republic of China. Zhejiang Jiaozhi Technology Co., Ltd., Linan, Hangzhou 311300, China"
Journal Title:		J Agric Food Chem
Year:		2022
Volume:		20220527
Issue:		22
Page Number:		6775 - 6784
DOI:		10.1021/acs.jafc.2c01361
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"High-pressure photoionization time-of-flight mass spectrometry (HPPI-TOFMS) combined with dynamic headspace sampling was developed for rapid identification of adulteration in extra virgin olive oil (EVOO). The volatile organic compound (VOC) fingerprints of EVOO, refined rapeseed oil (r-RO), peanut oil (PO), corn oil (CO), fragrant rapeseed oil (f-RO), and sunflower oil (SO) were obtained in just 1.5 min, which enabled satisfactory classification of different edible oils. 1,4-Bis(methylene)cyclohexane and dimethyl disulfide were unique VOCs in r-RO and f-RO, respectively, while 2,5-dimethylpyrazine and 2-methylpyrazine were distinctive VOCs in PO. Percentages as low as 3% r-RO, 1% PO, and 1% f-RO in r-RO-EVOO, PO-EVOO, and f-RO-EVOO mixtures, respectively, were successfully identified based on the characteristic VOCs. Linear regression equations of these VOCs were established and utilized for predicting the adulteration proportions. The good agreements between the actual adulteration proportions and the predicted ones demonstrated that HPPI-TOFMS was reliable for the quantification of EVOO adulteration"
Keywords:		Mass Spectrometry Olive Oil/chemistry Plant Oils Rapeseed Oil *Volatile Organic Compounds/chemistry Hppi-tofms extra virgin olive oil adulteration rapid identification volatile organic compounds;
Notes:		"MedlineWang, Yan Hua, Lei Fu, Qianwen Wu, Chenxin Zhang, Chong Li, Haiyang Xu, Guangzhi Ni, Qinxue Zhang, Youzuo eng 2022/05/28 J Agric Food Chem. 2022 Jun 8; 70(22):6775-6784. doi: 10.1021/acs.jafc.2c01361. Epub 2022 May 27"