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Sesquiterpene Fingerprinting by Headspace SPME–GC–MS: Preliminary Study for a Simple and Powerful Analytical Tool for Traceability of Olive Oils

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Abstract

Solid-phase microextraction combined with gas chromatography–mass spectrometry is employed to characterise the head space composition of extra virgin olive oil with particular emphasis on some sesquiterpenes useful for oil classification. It is demonstrated that α-muurolene and α-farnesene contents (normalised to α-copaene), besides discriminating between Apulian and foreign oils, is even capable of differentiating between different sub-brands of Terra di Bari (protected denomination of origin) oils, produced in neighbouring, very restricted areas of the Apulian region.

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Acknowledgments

Partial funding from the Università degli Studi di Bari Aldo Moro is gratefully acknowledged. This work was a part of the PhD thesis of A. Damascelli.

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Authors and Affiliations

  1. Dipartimento di Chimica, Università degli Studi di Bari “Aldo Moro”, Via Orabona, 4-70126, Bari, Italy

    Anna Damascelli & Francesco Palmisano

  2. Istituto di Scienze delle Produzioni Alimentari (ISPA), Consiglio Nazionale delle Ricerche, Via Amendola, 122/O–70126, Bari, Italy

    Anna Damascelli

Authors
  1. Anna Damascelli
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  2. Francesco Palmisano
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Correspondence to Francesco Palmisano.

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Damascelli, A., Palmisano, F. Sesquiterpene Fingerprinting by Headspace SPME–GC–MS: Preliminary Study for a Simple and Powerful Analytical Tool for Traceability of Olive Oils. Food Anal. Methods 6, 900–905 (2013). https://doi.org/10.1007/s12161-012-9500-9

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  • DOI: https://doi.org/10.1007/s12161-012-9500-9

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