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Title: Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID
Author: 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
Keywords: Oli d'oliva
Compostos orgànics volàtils
Olive oil
Volatile organic compounds
Issue Date: 2023
Publisher: Elsevier
Abstract: 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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It is part of: MethodsX, 2023, vol. 10, p. 101972
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ISSN: 2215-0161
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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