| Title: | "Identifying markers volatiles in Brazilian virgin oil by multiple headspace solid-phase microextraction, and chemometrics tools" |
| Author(s): | Lima AF; da Silva Oliveira W; de Oliveira Garcia A; Vicente E; Godoy HT; |
| Address: | "Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil. Electronic address: adrianofreitaslima@hotmail.com. Reference Laboratory for Physical, Sensory and Statistics Analysis, Science and Food Quality Center, Food Technology Institute (ITAL), Avenida Brasil 2880, 13070-178 Campinas, SP, Brazil. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil" |
| DOI: | 10.1016/j.foodres.2023.112697 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "A protocol was optimized to determine the volatile profile from monovarietal virgin olive oil (VOO) by multiple headspace solid-phase microextraction (MHS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. For this, a Plackett-Burman (PB) and central composite rotational designs (CCRD) were used to define the best condition of extraction. Moreover, fatty acids profile and principal component analysis (PCA) was used to identify markers among the cultivars. The amount of 0.1 g of sample was enough to express the volatile composition of the olive oils by MHS-SPME. Volatile compounds [nonanal, (Z)-3-Hexen-1-ol, (Z)-3-Hexenyl Acetate, Hexyl Acetate, 3-Methylbutyl Acetate, (E)-2-Hexen-1-ol, (E)-2-Hexenyl Acetate] and fatty acids [C17:1, C18, C18:1, C18:2] were those reported such as the markers in the varieties of olive oils. The PCA analysis allowed the classification of the most representative volatiles and fatty acids for each cultivar. Through two principal components was possible to obtain 81.9% of explanation of the variance of the compounds. The compounds were quantified using a validated method. The MHS-SPME combined with multivariate analysis showed a promising tool to identify markers and for the discrimination of olive oil varieties" |
| Keywords: | *Solid Phase Microextraction/methods Olive Oil/chemistry Brazil Chemometrics *Volatile Organic Compounds/analysis Fatty Acids/analysis (E)-2-Hexen-1-ol (PubChem CID: 5318042) (E)-2-Hexenyl Acetate (PubChem CID: 2733294) (Z)-3-Hexen-1-ol (PubChem CID: 1099; |
| Notes: | "MedlineLima, Adriano Freitas da Silva Oliveira, Wellington de Oliveira Garcia, Aline Vicente, Eduardo Godoy, Helena Teixeira eng Research Support, Non-U.S. Gov't Canada 2023/04/23 Food Res Int. 2023 May; 167:112697. doi: 10.1016/j.foodres.2023.112697. Epub 2023 Mar 20" |
