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Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools

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Abstract

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.

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Acknowledgments

This work was supported by Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), and Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo (Mendoza, Argentina). The authors are particularly grateful to Enrique Tittarelli for providing the equipment for the extraction of olive oil and assistance in the technical aspects of olive tree cultivation.

Conflict of Interest

María de los Angeles Fernández declares that she has no conflict of interest. Mariela Assof declares that she has no conflict of interest. Viviana Jofre declares that she has no conflict of interest. María Fernanda Silva declares that she has no conflict of interest. This article does not contain any studies with human or animal subjects.

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  1. Instituto de Biología Agrícola de Mendoza (IBAM-CONICET), Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina

    María de los Angeles Fernandez & María Fernanda Silva

  2. Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), Mendoza, Argentina

    Mariela Assof & Viviana Jofre

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  1. María de los Angeles Fernandez
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  2. Mariela Assof
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  3. Viviana Jofre
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  4. María Fernanda Silva
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Correspondence to María Fernanda Silva.

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de los Angeles Fernandez, M., Assof, M., Jofre, V. et al. Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools. Food Anal. Methods 7, 2122–2136 (2014). https://doi.org/10.1007/s12161-014-9854-2

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