Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach

2005 ◽  
Vol 85 (13) ◽  
pp. 2175-2183 ◽  
Author(s):  
Giuseppe Procida ◽  
Andrea Giomo ◽  
Angelo Cichelli ◽  
Lanfranco S Conte
Keyword(s):  
Volatile Compounds ◽  
Sensory Evaluation ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Chemometric Approach

scholarly journals An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 657 ◽  
Author(s):  
Enrico Valli ◽  
Filippo Panni ◽  
Enrico Casadei ◽  
Sara Barbieri ◽  
Chiara Cevoli ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
External Validation ◽  
Screening Methods ◽  
Virgin Olive Oils ◽  
Ion Mobility Spectrometer ◽  
Olive Oils ◽  
Panel Test ◽  
Quality Classification ◽  
Instrumental Methods

Sensory evaluation, carried out by panel tests, is essential for quality classification of virgin olive oils (VOOs), but is time consuming and costly when many samples need to be assessed; sensory evaluation could be assisted by the application of screening methods. Rapid instrumental methods based on the analysis of volatile molecules might be considered interesting to assist the panel test through fast pre-classification of samples with a known level of probability, thus increasing the efficiency of quality control. With this objective, a headspace gas chromatography-ion mobility spectrometer (HS-GC-IMS) was used to analyze 198 commercial VOOs (extra virgin, virgin and lampante) by a semi-targeted approach. Different partial least squares-discriminant analysis (PLS-DA) chemometric models were then built by data matrices composed of 15 volatile compounds, which were previously selected as markers: a first approach was proposed to classify samples according to their quality grade and a second based on the presence of sensory defects. The performance (intra-day and inter-day repeatability, linearity) of the method was evaluated. The average percentages of correctly classified samples obtained from the two models were satisfactory, namely 77% (prediction of the quality grades) and 64% (prediction of the presence of three defects) in external validation, thus demonstrating that this easy-to-use screening instrumental approach is promising to support the work carried out by panel tests.

scholarly journals Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

2018 ◽  
Vol 21 (1) ◽  
pp. 36-49 ◽  
Author(s):  
Maya Cherfaoui ◽  
Teresa Cecchi ◽  
Sonia Keciri ◽  
Lilya Boudriche
Keyword(s):  
Volatile Compounds ◽  
Ripening Stage ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach

2016 ◽  
Vol 243 (4) ◽  
pp. 597-607 ◽  
Author(s):  
Nuno Rodrigues ◽  
Luís G. Dias ◽  
Ana C. A. Veloso ◽  
José A. Pereira ◽  
António M. Peres
Keyword(s):  
Shelf Life ◽  
Electronic Tongue ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Chemometric Approach

scholarly journals Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties

2015 ◽  
Vol 66 (1) ◽  
pp. e061 ◽  
Author(s):  
D. Martín-Vertedor ◽  
M. Fuentes ◽  
C. De Miguel ◽  
A. Ranalli ◽  
M. N. Franco ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Sensory Evaluation ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Varieties

Profiles of volatile compounds from some monovarietal Tunisian virgin olive oils. Comparison with French PDO

2007 ◽  
Vol 103 (2) ◽  
pp. 467-476 ◽  
Author(s):  
Faouzia Mahjoub Haddada ◽  
Hédia Manai ◽  
Douja Daoud ◽  
Xavier Fernandez ◽  
Louisette Lizzani-Cuvelier ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Virgin Olive Oils ◽  
Olive Oils

Comparison of the Amounts of Volatile Compounds in French Protected Designation of Origin Virgin Olive Oils

2006 ◽  
Vol 54 (26) ◽  
pp. 10092-10101 ◽  
Author(s):  
Benoit Berlioz ◽  
Christophe Cordella ◽  
Jean-François Cavalli ◽  
Louisette Lizzani-Cuvelier ◽  
André-Michel Loiseau ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Protected Designation Of Origin
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