Detection of adulterants in olive oil by headspace-mass spectrometry.
In the present work, we propose the use of direct coupling of a headspace sampler to a mass spectrometer for the detection of adulterants in olive oil. Samples of olive oils were mixed with different proportions of sunflower oil and olive-pomace oil, respectively, and patterns of the volatile compounds in the original and mixed samples were generated. Application of the linear discriminant analysis technique to the data from the signals was sufficient to differentiate the adulterated from the non-adulterated oils and to discriminate the type of adulteration. The results obtained revealed 100% success in classification and close to 100% in prediction. The main advantages of the proposed methodology are the speed of analysis (since no prior sample preparation steps are required), low cost, and the simplicity of the measuring process.
Marcos Lorenzo
Isabel
I
Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Química, Universidad de Salamanca, Spain.
Pérez Pavón
José Luis
JL
Fernández Laespada
M Esther
ME
García Pinto
Carmelo
C
Moreno Cordero
Bernardo
B
D016002:Discriminant Analysis; D005506:Food Contamination / Q000032:analysis*; D013058:Mass Spectrometry / Q000379:methods*; D000069463:Olive Oil; D010938:Plant Oils / Q000032:analysis / Q000737:chemistry*; D000074242:Sunflower Oil
D000069463:Olive Oil; D010938:Plant Oils; D000074242:Sunflower Oil