Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories

10 Páginas.-- 1 Figura.-- 5 Tablas

Detalhes bibliográficos
Autores: Ortiz-Romero, Clemente, Ríos-Reina, Rocío, García-González, Diego L., Cardador, María José, Callejón, Raquel M, Arce, Lourdes
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/330530
Acesso em linha:http://hdl.handle.net/10261/330530
https://api.elsevier.com/content/abstract/scopus_id/85162108191
Access Level:acceso abierto
Palavra-chave:Categories
Chemometrics
Gas Chromatography
Infrared spectroscopy
Ion Mobility Spectrometry
Virgin olive oil
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spelling Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categoriesOrtiz-Romero, ClementeRíos-Reina, RocíoGarcía-González, Diego L.Cardador, María JoséCallejón, Raquel MArce, LourdesCategoriesChemometricsGas ChromatographyInfrared spectroscopyIon Mobility SpectrometryVirgin olive oil10 Páginas.-- 1 Figura.-- 5 TablasVirgin olive oil (OO) can be classified into three different categories: extra virgin, virgin and lampante. The official method for this classification, based on physicochemical analysis and sensory tasting, is considered useful and effective, although it is a costly and time-consuming process. The aim of this study was to assess the potential of some analytical techniques for classifying and predicting different OO categories to support official methods and to provide olive oil companies with a rapid tool to assess product quality. Thus, mid and near infrared spectroscopies (MIR and NIR) have been compared by using different instruments and with head-space gas chromatography coupled to an ion mobility spectrometer (HS-GC-IMS). High classification success rates in validation models were obtained using IR spectrometers (>70% and > 80% in average for ternary and binary classifications, respectively), although HS-GC-IMS showed greater classification potential (>85% and > 90%).Financial support from “Ayudas a la I + D + i, en el ámbito del Plan Andaluz de Investigación, Desarrollo e Innovación (PAIDI 2020)” co-funded by SOVENA Group SA (Project number: p18-tp-2850) is acknowledged. Authors acknowledge to David Saavedra from SOVENA Group SA and Juan García Olmo from SCAI, UCO for their support in NIR measurements.Peer reviewedElsevierJunta de AndalucíaSovenaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/330530https://api.elsevier.com/content/abstract/scopus_id/85162108191reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésFood chemistry: Xhttps://doi.org/10.1016/j.fochx.2023.100738Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3305302026-05-22T06:33:51Z
dc.title.none.fl_str_mv Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories
title Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories
spellingShingle Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories
Ortiz-Romero, Clemente
Categories
Chemometrics
Gas Chromatography
Infrared spectroscopy
Ion Mobility Spectrometry
Virgin olive oil
title_short Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories
title_full Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories
title_fullStr Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories
title_full_unstemmed Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories
title_sort Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for classifying virgin olive oil categories
dc.creator.none.fl_str_mv Ortiz-Romero, Clemente
Ríos-Reina, Rocío
García-González, Diego L.
Cardador, María José
Callejón, Raquel M
Arce, Lourdes
author Ortiz-Romero, Clemente
author_facet Ortiz-Romero, Clemente
Ríos-Reina, Rocío
García-González, Diego L.
Cardador, María José
Callejón, Raquel M
Arce, Lourdes
author_role author
author2 Ríos-Reina, Rocío
García-González, Diego L.
Cardador, María José
Callejón, Raquel M
Arce, Lourdes
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Junta de Andalucía
Sovena
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Categories
Chemometrics
Gas Chromatography
Infrared spectroscopy
Ion Mobility Spectrometry
Virgin olive oil
topic Categories
Chemometrics
Gas Chromatography
Infrared spectroscopy
Ion Mobility Spectrometry
Virgin olive oil
description 10 Páginas.-- 1 Figura.-- 5 Tablas
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/330530
https://api.elsevier.com/content/abstract/scopus_id/85162108191
url http://hdl.handle.net/10261/330530
https://api.elsevier.com/content/abstract/scopus_id/85162108191
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food chemistry: X
https://doi.org/10.1016/j.fochx.2023.100738
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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