Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools
The distinctive aroma of virgin olive oil is attributed to a large number of chemical compounds of different classes such as aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other volatile compounds that are not yet identified. The aim of the present study lies in the characterization...
| Autores principales: | , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/2949 https://link.springer.com/article/10.1007/s12161-014-9854-2 https://doi.org/10.1007/s12161-014-9854-2 |
| _version_ | 1855035055964946432 |
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| author | Fernández, María de Los Ángeles Assof, Mariela Vanesa Jofre, Viviana Patricia Silva, María Fernanda |
| author_browse | Assof, Mariela Vanesa Fernández, María de Los Ángeles Jofre, Viviana Patricia Silva, María Fernanda |
| author_facet | Fernández, María de Los Ángeles Assof, Mariela Vanesa Jofre, Viviana Patricia Silva, María Fernanda |
| author_sort | Fernández, María de Los Ángeles |
| collection | INTA Digital |
| description | The distinctive aroma of virgin olive oil is attributed to a large number of chemical compounds of different classes such as aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other volatile compounds that are not yet identified. The aim of the present study lies in the characterization of compound volatile profile of the most representative olive oil cultivars produced in Argentina. The methodology proposed was based on the development of headspace (HS)-SPME/GC-MS with the subsequent analysis of the chemical fingerprints using a discriminant analysis method and a principal component analysis data compression strategy to distinguish olive oils from different varietal origins. Carboxen/polydimethylsiloxane (75 μm) fiber was the most efficient to trap volatile compounds. Optimization of the SPME conditions was also carried out using multivariate methods. To avoid the influence of factors other than the cultivar, olive trees were cultivated under the same agronomic and pedoclimatic conditions; olive fruits were picked at the same stage of ripeness, and their oils were extracted with the same processing system. Volatile fractions from oils of the analyzed cultivars consisted of a complex mixture of more than 40 compounds. Both quantitative and qualitative differences were found among cultivars. The analytical data association with multivariate analysis constitutes a reliable analytical tool with potential ability to discriminate monovarietal extra virgin olive oil from Argentina. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2949 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA29492024-09-30T10:02:25Z Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools Fernández, María de Los Ángeles Assof, Mariela Vanesa Jofre, Viviana Patricia Silva, María Fernanda Aceite de Oliva Compuesto Volátil Análisis Multivariante Variedades Olive Oil Volatile Compounds Multivariate Analysis Varieties Aceite de Oliva Extra Virgen Argentina The distinctive aroma of virgin olive oil is attributed to a large number of chemical compounds of different classes such as aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other volatile compounds that are not yet identified. The aim of the present study lies in the characterization of compound volatile profile of the most representative olive oil cultivars produced in Argentina. The methodology proposed was based on the development of headspace (HS)-SPME/GC-MS with the subsequent analysis of the chemical fingerprints using a discriminant analysis method and a principal component analysis data compression strategy to distinguish olive oils from different varietal origins. Carboxen/polydimethylsiloxane (75 μm) fiber was the most efficient to trap volatile compounds. Optimization of the SPME conditions was also carried out using multivariate methods. To avoid the influence of factors other than the cultivar, olive trees were cultivated under the same agronomic and pedoclimatic conditions; olive fruits were picked at the same stage of ripeness, and their oils were extracted with the same processing system. Volatile fractions from oils of the analyzed cultivars consisted of a complex mixture of more than 40 compounds. Both quantitative and qualitative differences were found among cultivars. The analytical data association with multivariate analysis constitutes a reliable analytical tool with potential ability to discriminate monovarietal extra virgin olive oil from Argentina. EEA Mendoza Fil: Fernández, María de Los Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Silva, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina 2018-08-02T11:37:56Z 2018-08-02T11:37:56Z 2014-11 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/2949 https://link.springer.com/article/10.1007/s12161-014-9854-2 1936-9751 1936-976X https://doi.org/10.1007/s12161-014-9854-2 eng info:eu-repo/semantics/restrictedAccess application/pdf Food Analytical Methods 7 (10) : 2122–2136 (November 2014) |
| spellingShingle | Aceite de Oliva Compuesto Volátil Análisis Multivariante Variedades Olive Oil Volatile Compounds Multivariate Analysis Varieties Aceite de Oliva Extra Virgen Argentina Fernández, María de Los Ángeles Assof, Mariela Vanesa Jofre, Viviana Patricia Silva, María Fernanda Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools |
| title | Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools |
| title_full | Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools |
| title_fullStr | Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools |
| title_full_unstemmed | Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools |
| title_short | Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools |
| title_sort | volatile profile characterization of extra virgin olive oils from argentina by hs spme gc ms and multivariate pattern recognition tools |
| topic | Aceite de Oliva Compuesto Volátil Análisis Multivariante Variedades Olive Oil Volatile Compounds Multivariate Analysis Varieties Aceite de Oliva Extra Virgen Argentina |
| url | http://hdl.handle.net/20.500.12123/2949 https://link.springer.com/article/10.1007/s12161-014-9854-2 https://doi.org/10.1007/s12161-014-9854-2 |
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