title: Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds.
abstract: An instrumental method for the evaluation of olive oil quality was developed. Twenty-one relevant aroma active compounds were quantified in 95 olive oil samples of different quality by headspace solid phase microextraction (HS-SPME) and dynamic headspace coupled to GC-MS. On the basis of these stable isotope dilution assay results, statistical evaluation by partial least-squares discriminant analysis (PLS-DA) was performed. Important variables were the odor activity values of ethyl isobutanoate, ethyl 2-methylbutanoate, 3-methylbutanol, butyric acid, E,E-2,4-decadienal, hexanoic acid, guaiacol, 2-phenylethanol, and the sum of the odor activity values of Z-3-hexenal, E-2-hexenal, Z-3-hexenyl acetate, and Z-3-hexenol. Classification performed with these variables predicted 88% of the olive oils' quality correctly. Additionally, the aroma compounds, which are characteristic for some off-flavors, were dissolved in refined plant oil. Sensory evaluation of these models demonstrated that the off-flavors rancid, fusty, and vinegary could be successfully simulated by a limited number of odorants.
authors: Department of Food Chemistry, University of Wuppertal, Wuppertal, Germany.
authors: Georg
authors: G
authors: Dierkes
authors: Annette
authors: A
authors: Bongartz
authors: Helmut
authors: H
authors: Guth
authors: Heiko
authors: H
authors: Hayen
mesh_terms: D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D007201:Indicator Dilution Techniques; D016018:Least-Squares Analysis; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry* / Q000592:standards; D011786:Quality Control; D052617:Solid Phase Microextraction; D013649:Taste; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D000069463:Olive Oil; D010938:Plant Oils; D055549:Volatile Organic Compounds