Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID

During the course of the EU H2020 OLEUM project, a harmonized method was developed to quantify volatile markers of the aroma of virgin olive oil with the aim to support the work of sensory panel test to assess the quality grade. A peer validation of this method has been carried out, with good result...

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Detalles Bibliográficos
Autores: Aparicio Ruiz, Ramón, Casadei, Enrico, Ortiz-Romero, Clemente, García-González, Diego Luis, Servili, Maurizio, Selvaggini, Roberto, Lacoste, Florence, Escobessa, Julien, Vichi, S. (Stefania), Quintanilla-Casas, Beatriz, Tres Oliver, Alba, Golay, Pierre-Alain, Lucci, Paolo, Moret, Erica, Valli, Enrico, Bendini, Alessandra, Gallina Toschi, Tullia
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/193673
Acceso en línea:https://hdl.handle.net/2445/193673
Access Level:acceso abierto
Palabra clave:Oli d'oliva
Antropometria
Compostos orgànics volàtils
Olive oil
Anthropometry
Volatile organic compounds
Descripción
Sumario:During the course of the EU H2020 OLEUM project, a harmonized method was developed to quantify volatile markers of the aroma of virgin olive oil with the aim to support the work of sensory panel test to assess the quality grade. A peer validation of this method has been carried out, with good results in terms of analytical quality parameters. The method allows the quantification of volatile compounds by SPME-GC with two possible detectors, flame ionization detector and mass spectrometry, depending on the technical facilities of the labs applying this method. The method was optimized for the quantification of 18 volatile compounds that were selected as being markers responsible for positive attributes (e.g. fruity) and sensory defects (e.g. rancid and winey-vinegary). The quantification is carried out with calibration curves corrected by the internal standards. Additionally, a protocol is provided to prepare the calibration samples. This procedure enhances reproducibility between labs since one of the main sources of errors is the application of different procedures in calibration.

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