| Title: | Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds |
| Author(s): | Dierkes G; Bongartz A; Guth H; Hayen H; |
| Address: | "Department of Food Chemistry, University of Wuppertal, Wuppertal, Germany" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "An instrumental method for the evaluation of olive oil quality was developed. Twenty-one relevant aroma active compounds were quantified in 95 olive oil samples of different quality by headspace solid phase microextraction (HS-SPME) and dynamic headspace coupled to GC-MS. On the basis of these stable isotope dilution assay results, statistical evaluation by partial least-squares discriminant analysis (PLS-DA) was performed. Important variables were the odor activity values of ethyl isobutanoate, ethyl 2-methylbutanoate, 3-methylbutanol, butyric acid, E,E-2,4-decadienal, hexanoic acid, guaiacol, 2-phenylethanol, and the sum of the odor activity values of Z-3-hexenal, E-2-hexenal, Z-3-hexenyl acetate, and Z-3-hexenol. Classification performed with these variables predicted 88% of the olive oils' quality correctly. Additionally, the aroma compounds, which are characteristic for some off-flavors, were dissolved in refined plant oil. Sensory evaluation of these models demonstrated that the off-flavors rancid, fusty, and vinegary could be successfully simulated by a limited number of odorants" |
| Keywords: | Gas Chromatography-Mass Spectrometry Humans Indicator Dilution Techniques Least-Squares Analysis Olive Oil Plant Oils/*chemistry/standards Quality Control Solid Phase Microextraction Taste Volatile Organic Compounds/*chemistry; |
| Notes: | "MedlineDierkes, Georg Bongartz, Annette Guth, Helmut Hayen, Heiko eng 2011/11/29 J Agric Food Chem. 2012 Jan 11; 60(1):394-401. doi: 10.1021/jf203406s. Epub 2011 Dec 12" |
