Please use this identifier to cite or link to this item:
Title: Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality
Author: Quintanilla-Casas, Beatriz
Bustamante Alonso, Julen
Guardiola Ibarz, Francesc
García González, Diego Luís
Barbieri, Sara
Bendini, Alessandra
Gallina Toschi, Tullia
Vichi, S. (Stefania)
Tres Oliver, Alba
Keywords: Oli d'oliva
Compostos orgànics volàtils
Olive oil
Volatile organic compounds
Issue Date: 7-Dec-2019
Publisher: Elsevier B.V.
Abstract: Sensory quality, assessed following a standardized method, is one of the parameters defining the commercial category of virgin olive oil. Considering the difficulties linked to the organoleptic evaluation, especially the high number of samples to be assessed, setting up instrumental methods to support sensory panels becomes a need for the olive oil sector. Volatile fingerprint by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry can be an excellent fit-for-purpose tool as the volatile fraction is responsible for virgin olive oil sensory attributes. A fingerprinting approach was applied to the volatile profile of 176 virgin olive oils pre- viously graded by six official sensory panels. The classification strategy consisted in two sequential Partial Least Square-Discriminant Analysis models built with the aligned chromatograms: the first discriminated extra virgin and non-extra virgin samples; the second classified the latter into virgin or lampante categories. Results were satisfactory in the cross-validation by leave 10%-out (97% of correct classification). For external validation, an uncertainty range was set for the prediction models to detect boundary samples, which would be further assessed by the sensory panels. By doing this, a considerable decrease of the panel workload (around 80%) was achieved, while maintaining a highly reliable classification of samples (error rate < 10%).
Note: Versió postprint del document publicat a:
It is part of: LWT Food Science and Technology, 2019, vol. 121, p. 108936
Related resource:
ISSN: 0023-6438
Appears in Collections:Articles publicats en revistes (Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB))
Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

Files in This Item:
File Description SizeFormat 
695054.pdf2.84 MBAdobe PDFView/Open

This item is licensed under a Creative Commons License Creative Commons