scholarly journals Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

Molecules ◽  
2019 ◽  
Vol 24 (8) ◽  
pp. 1512 ◽  
Author(s):  
Qi Zhou ◽  
Shaomin Liu ◽  
Ye Liu ◽  
Huanlu Song
Keyword(s):  
Cluster Analysis ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Aroma Compound ◽  
Solid Phase Micro Extraction ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Gas Chromatography Olfactometry ◽  
The Common ◽  
And Cluster Analysis

Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study. Aroma compounds were isolated from the oil by using solvent-assisted flavor evaporation (SAFE) and solid-phase micro-extraction (SPME) and analyzed by gas chromatography-olfactometry mass spectrometry (GC-MS/O). A total of 89 compounds were screened by SPME/SAFE-GC-MS/O with chromatographic columns in 15 brands of samples. Eighty and 54 compounds were respectively identified by SPME- and SAFE-GC-MS/O. Of those, 44 compounds were detected by both methods. Undecanol, (Z)-4-decenal, (E)-2-dodecenal, and 2-nonanone extracted by SAFE were not found in EVOOs before. Eight classes of aroma compounds were identified, including 17 alcohols, 22 aldehydes, 9 ketones, 4 acids, 14 esters, 5 aromatics, 12 alkene, and 6 others. Eleven compounds were identified as the key aroma compounds in alternative brands of EVOOs by SAFE-aroma extract dilution analysis (AEDA). Hexanal, (E)-2-hexenal, (E)-3-hexenol, acetic acid, and (E)-2-heptenal were the common key aroma compounds by AEDA and odor activity values (OAVs). From the cluster analysis of the heatmap, the aroma compounds of all the Spain EVOOs were similar, and there were some differences from the samples of Italy and Greece. It suggested that both the amount and concentration of aroma compounds determine the similarity of aroma in EVOOs.

scholarly journals Terpene Compounds of New Tunisian Extra-Virgin Olive Oil: Effect of Ripening Stage

2021 ◽  
Author(s):  
Bechir Baccouri ◽  
Imene Rajhi
Keyword(s):  
Olive Oil ◽  
Solid Phase ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Solid Phase Micro Extraction ◽  
Ripening Stage ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Volatile Profiles ◽  
Flame Ionisation

The volatile profiles of Tunisian virgin olive oils were established by solid phase micro-extraction (SPME) and gas chromatography (GC), using flame ionisation and mass spectrometer detectors. Terpenes compounds were identified and characterized. Limonene, the main terpene compound extracted by SPME, characterized the studied olive oil. Significant differences in the proportions of terpenes constituents from oils of different maturity index were detected. The results demonstrated that the accumulation of the terpenes compounds in the studied oils obtained from different ripeness stage was strictly connected with the ripeness stage.

scholarly journals Comparison of flavour fingerprint, electronic nose and multivariate analysis for discrimination of extra virgin olive oils

2019 ◽  
Vol 6 (3) ◽  
pp. 190002
Author(s):  
Qi Zhou ◽  
Shaomin Liu ◽  
Ye Liu ◽  
Huanlu Song
Keyword(s):  
Multivariate Analysis ◽  
Electronic Nose ◽  
Corn Oil ◽  
Solid Phase ◽  
Partial Least Square ◽  
Least Square ◽  
Gas Chromatography Mass Spectrometry ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Coefficient Method

Flavour is a special way to discriminate extra virgin olive oils (EVOOs) from other aroma plant oils. In this study, different ratios (5, 10, 15, 20, 30, 50, 70 and 100%) of peanut oil (PO), corn oil (CO) and sunflower seed oil (SO) were discriminated from raw EVOO using flavour fingerprint, electronic nose and multivariate analysis. Fifteen different samples of EVOO were selected to establish the flavour fingerprint based on eight common peaks in solid-phase microextraction–gas chromatography–mass spectrometry corresponding to 4-methyl-2-pentanol, ( E )-2-hexenal, 1-tridecene, hexyl acetate, ( Z )-3-hexenyl acetate, ( E )-2-heptenal, nonanal and α-farnesene. Partial least square discrimination analysis (PLS-DA) was used to differentiate EVOOs and mixed oils containing more than 20% of PO, CO and SO. Furthermore, better discrimination efficiency was observed in PLS-DA than PCA (70% of CO and SO), which was equivalent to the correlation coefficient method of the fingerprint (20% of PO, CO and SO). The electronic nose was able to differentiate oil samples from samples containing 5% mixture. The discrimination method was selected based on the actual requirements of quality control.

The Assessment of Economic Performance of OECD Countries—Factor Analysis and Cluster Analysis

1994 ◽  
Vol 5 (2) ◽  
pp. 65-78
Author(s):  
Peijie Wang
Keyword(s):  
Cluster Analysis ◽  
Factor Analysis ◽  
Comparative Study ◽  
Economic Performance ◽  
Oecd Countries ◽  
Factor Scores ◽  
Economic Variables ◽  
Two Factors ◽  
The Common ◽  
And Cluster Analysis

This paper studies the economic performance of 19 OECD countries. Eight economic variables are selected to describe the economic performance which are incorporated into two factors afterwards by factor analysis. The relations among the variables and that between factors and variables are analysed. A comparative study is made, based on the factor scores of these 19 countries; and the countries are classified into 5 categories using cluster analysis, according to their similarities in the variables and the extracted factors. The common characteristics of the countries with similar economic performances on the two factors are discussed. The paper presents an outline of the nations’ economic performance during this period. It is quite interesting, as a by-product finding, that the countries sharing the economy similarities also have the geographical communalities.

Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils

2015 ◽  
Vol 50 (8) ◽  
pp. 1764-1770 ◽  
Author(s):  
Manel Issaoui ◽  
Ines Gharbi ◽  
Guido Flamini ◽  
Pier Luigi Cioni ◽  
Alessandra Bendini ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Sensory Characteristics ◽  
Virgin Olive Oils ◽  
Olive Oils

scholarly journals Identification of Aroma Compounds in Freeze-dried Strawberries and Raspberries by HS-SPME-GC-MS

2020 ◽  
Vol 9 (4) ◽  
pp. 30
Author(s):  
Fadwa Al-Taher ◽  
Boris Nemzer
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Solid Phase Micro Extraction ◽  
Aroma Profile ◽  
Spme Fiber ◽  
Freeze Dried ◽  
Different Temperatures

The objective of this study was to determine a method for the identification of aroma volatile compounds in freeze-dried (FD) strawberries and raspberries for quality purposes. The aroma profile was examined using headspace solid-phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). FD strawberries and raspberries were extracted at four different times (10,15, 20 and 30 min) and three different temperatures (40 °C, 60 °C and 80 °C) using a SPME fiber coated with 50/30 µm divinylbenzene/carboxen on polydimethylsiloxane (DVB/CAR-PDMS) to determine optimum recoveries for aroma volatile compounds. The DVB/CAR-PDMS SPME fiber showed the best extraction of aroma volatile compounds from strawberry and raspberry at 60°C for 15 min. Twenty-nine volatile compounds were identified from the strawberry samples and 20 from the raspberry samples, including terpenes, aldehydes, esters, acids and alcohols. Select aroma compounds in FD strawberries and raspberries were quantitated using SPME and GC-MS. It is important to determine the desirable aroma active compounds in freeze-dried strawberries and raspberries for quality uses since they are becoming popular commercially.

scholarly journals Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC–O and GC×GC–ToFMS

2013 ◽  
Vol 54 (2) ◽  
pp. 1979-1986 ◽  
Author(s):  
F. Peres ◽  
H.H. Jeleń ◽  
M.M. Majcher ◽  
M. Arraias ◽  
L.L. Martins ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Virgin Olive Oils ◽  
Olive Oils
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