Direct thermal extraction and gas chromatographic–mass spectrometric determination of volatile compounds of extra-virgin olive oils

The instrumental performances of a Thermo Desorption-Cooled Injection System coupled with a gas chromatography–mass spectrometer (GC–MS) were improved by a Plackett-Burman experimental design for the direct thermal extraction of volatile compounds from extra-virgin olive oils. The obtained experimen...

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Bibliographic Details
Published in:Journal of Chromatography A 2004-01, Vol.1023 (2), p.271-276
Main Authors: Zunin, Paola, Boggia, Raffaella, Lanteri, Silvia, Leardi, Riccardo, De Andreis, Roberto, Evangelisti, Filippo
Format: Article
Language:English
Subjects:
Biological and medical sciences
Direct thermal extraction
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
Gas Chromatography-Mass Spectrometry - methods
Lipoxygenase oxidation products
Olive Oil
Plackett–Burman design
Plant Oils - chemistry
Principal component analysis
Volatile organic compounds
Volatilization
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Summary:The instrumental performances of a Thermo Desorption-Cooled Injection System coupled with a gas chromatography–mass spectrometer (GC–MS) were improved by a Plackett-Burman experimental design for the direct thermal extraction of volatile compounds from extra-virgin olive oils. The obtained experimental conditions were applied to the analysis of samples from West Liguria (cv. Taggiasca ≥90%) and Spain (cv. Arbequina), which shared such similar sensorial features that Taste Panel did not distinguish them. Principal component analysis (PCA) was then applied to the experimental data. Three linear combinations of the amounts of the lipoxygenase oxidation products proved to be decisive and sufficient in the differentiation of the two groups of samples.
ISSN:0021-9673
DOI:10.1016/j.chroma.2003.10.035