Sensory, spectrometric (PTR–ToF–MS) and chemometric analyses to distinguish extra virgin from virgin olive oils
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Olive oil samples were obtained from six cultivars grown in different environments, and graded by chemical analyses as extra virgin (EVOOs). These were evaluated for flavors and off-flavors, and relative VOCs spectrum as determined by PTR–ToF–MS. A hierarchical clustering of Panel test data separated olive oil in three groups, one including the samples with perceived off-flavor (VOOs), regardless of cultivar and environment. The Pearson’s correlation coefficients between the mass data from PTR–ToF–MS and the sensory characteristics perceived by the Panel test were determined. A mass-to-sensory attributes correlation index was calculated. A color-coded card was built up based on the intensities (ncps) of five selected protonated mass data that was able to distinguish EVOOs from VOOs olive oil samples.
KeywordsOlea europaea L. Chemical analysis volatile organic compounds (VOCs) Panel test Flavors off-flavors
The Authors would like to thank: A. Ottanelli (DISPAA) for his invaluable technical help; A. Mersi for the collection of some oil samples and the organizing of the Sensory Evaluation; all the professional participants of the Taster Commission; A. Parenti, R. Galli, L. Ronca, R. Cioni, M. Migliorni, A. Mersi, A. Ottanelli; all the companies that kindly provided the oil samples. The authors acknowledge Ente Cassa di Risparmio di Firenze (Project VOLATOM) and the Regione Toscana “PRAF 2012-2015 MISURA 1.2″ (Project VOLATOSCA).
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