| Title: | Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects |
| Author(s): | Romero I; Garcia-Gonzalez DL; Aparicio-Ruiz R; Morales MT; |
| Address: | "Instituto de la Grasa (CSIC), Universidad Pablo de Olavide, Edificio 46. Ctra. de Utrera, km. 1, 41013 Sevilla, Spain. Instituto de la Grasa (CSIC), Universidad Pablo de Olavide, Edificio 46. Ctra. de Utrera, km. 1, 41013 Sevilla, Spain. Electronic address: dluisg@cica.es. Department of Analytical Chemistry, University of Seville, c/Prof. Garcia Gonzalez 2, 41012 Seville, Spain" |
| DOI: | 10.1016/j.talanta.2014.11.032 |
| ISSN/ISBN: | 1873-3573 (Electronic) 0039-9140 (Linking) |
| Abstract: | "Volatile compounds are responsible for the aroma of virgin olive oil and also for its quality. The high number and different nature of volatile compounds drive to the need of a reliable analytical method that allows their proper quantification to explain the standard method of panel test. Although there are some analytical solutions available, they have not been validated and the regulatory bodies are reluctant to adopt them since they can be subjected to unknown errors. In this regards, the European Union has encouraged the validation of these analytical tools through the research program Horizon2020, which involves gaining knowledge from the analytical properties of the chemical methods for sensory assessment. This work is focused on the analytical validation of the methodology used to determine the actual concentration of volatiles in virgin olive oils when applying SPME-GCMS. The validation process includes the calibration curves for 29 volatile compounds responsible for the most common sensory perceptions in virgin olive oils, the determination of their working ranges with linear response, the detection and quantification limits, the sensitivity, the accuracy estimated as trueness and precision and the selectivity. Sixty-seven percent of the compounds presented a relative standard deviation in repeatability lower than 10%, and this percentage rises to 95% in lampante virgin olive oils. The accuracy was established in 97% of the studied volatile compounds. Finally, an empirical example of the ability of the method to discriminate virgin olive oils of different categories (extra virgin, virgin, ordinary and lampante) by the quantification of their volatiles is provided" |
| Keywords: | *Food Quality Gas Chromatography-Mass Spectrometry Olive Oil Plant Oils/*analysis Reproducibility of Results Solid Phase Microextraction Volatile Organic Compounds/*analysis Analytical validation Spme-gcms Sensory defects Virgin olive oil Volatiles; |
| Notes: | "MedlineRomero, I Garcia-Gonzalez, D L Aparicio-Ruiz, R Morales, M T eng Research Support, Non-U.S. Gov't Netherlands 2015/01/27 Talanta. 2015 Mar; 134:394-401. doi: 10.1016/j.talanta.2014.11.032. Epub 2014 Nov 25" |
