OLEUM Project. Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils [Dataset]
This data set contains the underlying data of the scientific publication: Casadei, Enrico; Valli, Enrico; Aparicio-Ruiz, Ramón; Ortiz-Romero, Clemente; García-González, Diego L.; Vichi, Stefania; Quintanilla-Casas, Beatriz; Tres, Alba; Bendini, Alessandra; Gallina Toschi, Tullia; 2021; Peer inter-la...
| Autores: | , , , , , , , , , |
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| Tipo de recurso: | conjunto de datos |
| Fecha de publicación: | 2021 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/229254 |
| Acceso en línea: | http://hdl.handle.net/10261/229254 |
| Access Level: | acceso abierto |
| Palabra clave: | Virgin olive oil Volatile compounds Sensory analysis SPME-GC-FID Peer-validation study Linearity Repeatability Reproducibility Recovery Limit of detection Limit of quantification |
| Sumario: | This data set contains the underlying data of the scientific publication: Casadei, Enrico; Valli, Enrico; Aparicio-Ruiz, Ramón; Ortiz-Romero, Clemente; García-González, Diego L.; Vichi, Stefania; Quintanilla-Casas, Beatriz; Tres, Alba; Bendini, Alessandra; Gallina Toschi, Tullia; 2021; Peer inter-laboratory validation study of a harmonized SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils. Food Control 123, 107823. https://doi.org/10.1016/j.foodcont.2020.107823. In the context of supporting the panel test in the classification of virgin olive oils, the qualitative and quantitative analysis of a number of volatile compounds responsible for their aroma is of great importance. Herein, the data obtained from three laboratories that analyzed the same samples are presented with the view to develop an inter-laboratory validation study of a harmonized solid-phase micro-extraction coupled with gas-chromatography with flame ionized detector (SPME-GC-FID) method for determination of selected volatile compounds. The dataset presents the results of the validation study. Three quantification strategies were considered. Repeatability showed a mean relative standard deviation (RSD%) lower than 14% except for ethyl propanoate, 3-methyl-1-butanol, 1-octen-3-ol, and (E)-2-decenal. Linearity was satisfactory (R2 > 0.90) for all compounds when the calibration curves were corrected by the internal standard. The results are showed for 18 volatile compounds that were selected for being for volatile markers of the main sensory defects of virgin olive oil. |
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