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J Sci Food Agric

Title:		"Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS-GC/MS analysis and voltammetric electronic tongue"
Author(s):		Tahri K; Duarte AA; Carvalho G; Ribeiro PA; da Silva MG; Mendes D; El Bari N; Raposo M; Bouchikhi B;
Address:		"Sensor Electronic and Instrumentation Group, Physics Department, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes, Morocco. Biotechnology Agroalimentary and Biomedical Analysis Group, Biology Department, Faculty of Sciences, Moulay Ismail University, Zitoune, Meknes, Morocco. CEFITEC, Departamento de Fisica, Faculdade de Ciencias e Tecnologia, UNL, Caparica, Portugal. LAQV-REQUIMTE, Departamento de Quimica, Faculdade de Ciencias e Tecnologia, UNL, Caparica, Portugal"
Journal Title:		J Sci Food Agric
Year:		2018
Volume:		20170824
Issue:		2
Page Number:		681 - 690
DOI:		10.1002/jsfa.8515
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: In this paper, various extra-virgin and virgin olive oils samples from different Portuguese markets were studied. For this purpose, a voltammetric electronic tongue (VE-tongue), consisting of two kinds of working electrode within the array, together with physicochemical analysis and headspace gas chromatography coupled with mass spectrometry (HS-GC-MS), were applied. In addition, preliminary considerations of relationships between physicochemical parameters and multisensory system were reported. RESULTS: The physicochemical parameters exhibit significant differences among the analyzed olive oil samples that define its qualities. Regarding the aroma profile, 14 volatile compounds were characterized using HS-GC-MS; among these, hex-2-enal, hexanal, acetic acid, hex-3-ene-1-ol acetate and hex-3-en-1-ol were semi-quantitatively detected as the main aroma compounds in the analyzed samples. Moreover, pattern recognition methods demonstrate the discrimination power of the proposed VE-tongue system. The results reveal the VE-tongue's ability to classify olive oil samples and to identify unknown samples based of built models. In addition, the correlation between VE-tongue and physicochemical analysis exhibits a remarkable prediction model aimed at anticipating carotenoid content. CONCLUSION: The preliminary results of this investigation indicate that physicochemical and HS-GC-MS analysis, together with multisensory system coupled with chemometric techniques, presented a satisfactory performance regarding olive oil sample discrimination and identification. (c) 2017 Society of Chemical Industry"
Keywords:		"Carotenoids Chlorophyll Electrochemical Techniques/*instrumentation Fatty Acids, Nonesterified Food Analysis/*methods Gas Chromatography-Mass Spectrometry/*methods Odorants Olive Oil/*chemistry Portugal Solid Phase Microextraction Volatile Organic Compoun;"
Notes:		"MedlineTahri, Khalid Duarte, Andreia A Carvalho, Goncalo Ribeiro, Paulo A da Silva, Marco Gomes Mendes, Davide El Bari, Nezha Raposo, Maria Bouchikhi, Benachir eng England 2017/07/04 J Sci Food Agric. 2018 Jan; 98(2):681-690. doi: 10.1002/jsfa.8515. Epub 2017 Aug 24"