Proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis for rapid detection of oxidative alteration of olive oil.
Olive oil has been characterized by rapid proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis without any concentration of the volatiles or pretreatment of the samples. Comparison of extra virgin and defective (rancid) samples, as described by a panel of sensory judges, and the monitoring of thermo-oxidation processes are discussed. Multivariate analysis of PTR-MS data has been carried out and cross-validated, providing (i) reliable classification models for extra virgin oil as opposed to defective oil and (ii) calibration models able to predict independently thermo-oxidative degradation and the corresponding peroxide value. PTR-MS fragmentation patterns of volatiles considered in this study are also reported.
Aprea
Eugenio
E
Agri-Food Quality Department, IASMA Research Center, Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy. eugenio.aprea@iasma.it
Biasioli
Franco
F
Sani
Graziano
G
Cantini
Claudio
C
Märk
Tilmann D
TD
Gasperi
Flavia
F
D000704:Analysis of Variance; D006358:Hot Temperature; D006801:Humans; D013058:Mass Spectrometry / Q000379:methods*; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010545:Peroxides / Q000032:analysis; D010938:Plant Oils / Q000737:chemistry* / Q000145:classification
D000069463:Olive Oil; D010545:Peroxides; D010938:Plant Oils