| Title: | "Sensory, spectrometric (PTR-ToF-MS) and chemometric analyses to distinguish extra virgin from virgin olive oils" |
| Author(s): | Marone E; Masi E; Taiti C; Pandolfi C; Bazihizina N; Azzarello E; Fiorino P; Mancuso S; |
| Address: | "Faculty of Biosciences and Technologies for Agriculture Food and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, Italy. ISNI: 0000 0001 2202 794X. GRID: grid.17083.3d Department of Agrifood Production and Environmental Science, University of Florence, Viale delle Idee, 30, 50019 Sesto Fiorentino, Florence Italy. ISNI: 0000 0004 1757 2304. GRID: grid.8404.8" |
| DOI: | 10.1007/s13197-017-2541-8 |
| ISSN/ISBN: | 0022-1155 (Print) 0975-8402 (Electronic) 0022-1155 (Linking) |
| Abstract: | "Olive oil samples were obtained from six cultivars grown in different environments, and graded by chemical analyses as extra virgin (EVOOs). These were evaluated for flavors and off-flavors, and relative VOCs spectrum as determined by PTR-ToF-MS. A hierarchical clustering of Panel test data separated olive oil in three groups, one including the samples with perceived off-flavor (VOOs), regardless of cultivar and environment. The Pearson's correlation coefficients between the mass data from PTR-ToF-MS and the sensory characteristics perceived by the Panel test were determined. A mass-to-sensory attributes correlation index was calculated. A color-coded card was built up based on the intensities (ncps) of five selected protonated mass data that was able to distinguish EVOOs from VOOs olive oil samples" |
| Keywords: | Chemical analysis volatile organic compounds (VOCs) Flavors off-flavors Olea europaea L.Panel test; |
| Notes: | "PubMed-not-MEDLINEMarone, Elettra Masi, Elisa Taiti, Cosimo Pandolfi, Camilla Bazihizina, Nadia Azzarello, Elisa Fiorino, Piero Mancuso, Stefano eng India 2017/06/01 J Food Sci Technol. 2017 May; 54(6):1368-1376. doi: 10.1007/s13197-017-2541-8. Epub 2017 Apr 1" |
