Please use this identifier to cite or link to this item:
Title: Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils
Author: Quintanilla-Casas, Beatriz
Bertin, Sofia
Leik, Kerstin
Bustamante Alonso, Julen
Guardiola Ibarz, Francesc
Valli, Enrico
Bendini, Alessandra
Gallina Toschi, Tullia
Tres Oliver, Alba
Vichi, S. (Stefania)
Keywords: Oli d'oliva
Olive oil
Issue Date: 30-Sep-2019
Publisher: Elsevier B.V.
Abstract: The verification of the geographical origin of extra virgin (EVOO) and virgin olive oil (VOO) is crucial to protect consumers from misleading information. Despite the large number of studies performed, specific markers are still not available. The present study aims to evaluate sesquiterpene hydrocarbons (SHs) as markers of EVOO geographical origin and to compare the discrimination efficiency of targeted profiling and fingerprinting approaches. A prospective study was carried out on 82 EVOOs from seven countries, analyzed by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS). Classification models were developed by Partial Least Square-Discriminant Analysis (PLS-DA) and internally validated (leave 10%-out cross-validation). The percentage of correct classification was higher for the fingerprinting (100%) than for the profiling approach (45.5-100%). These results confirm the suitability of SHs as EVOO geographical markers and establish the fingerprinting as the most efficient approach for the treatment of SH analytical data with this purpose up to date.
Note: Podeu consultar les dades primàries associades a aquest article a:
Note: Reproducció del document publicat a:
It is part of: Food Chemistry, 2020, vol. 307, 125556
Related resource:
ISSN: 0308-8146
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
Publicacions de projectes de recerca finançats per la UE

Files in This Item:
File Description SizeFormat 
692105.pdf1.42 MBAdobe PDFView/Open

This item is licensed under a Creative Commons License Creative Commons