Journal of Food Processing & Technology

Organoleptic characterization of virgin olive oil by HS-GC-MS

9^th Euro-Global Summit & Expo on Food & Beverages

July 11-13, 2016 Cologne, Germany

Macarena Menendez, Fernando Lafont and Isabel M Garcia

University of Cordoba, Spain

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

In this communication, we present the development of qualitative and quantitative, rapid and highly sensitive methodology for the analysis of volatile and semi-volatile organic components present in virgin olive oils for the organoleptic assessment thereof, as a complementary method to the official method (named �??panel test�?� method). Today the subjective method �??panel test�?� is the biggest concern in the sector of olive oil, hence the interest of this methodology. The analysis is performed on a technical HS-GC-MS, working with electron impact ionization and SIFI mode for ion detecting (FULLSCAN and SIM at the same time). Extraction of volatile and semi-volatile components from virgin olive oils, is conducted by the technique of static headspace from 2 g of sample, at 120°C for 15 min and with sample vial shaking in order to facilitate the analytes extraction. 1-Fluorobenzene is added to all samples as internal standard and used for the relative quantification of analytes (chemical markers). Chromatographic separation is carried out on a 5% phenylsilicone GC column (60 m length, 0.32 mm i.d. and 1 μm film thickness). Under these conditions, we selected 39 compounds as marked compounds. Different prediction models of the three virgin olive oils categories, Extra-Virgin-Lampante by discriminant analysis and partial least squares regression (PLS-DA) gave optimal prediction results (>85%). These models reduce to 18 marked compounds making the methodology even more easy. The method developed for the qualitative and quantitative characterization of volatile components, as well as the identification of chemicals with positive/negative attributes in samples of virgin olive oils with different organoleptic qualities. The development of the method is being carried out with more than 700 samples of virgin olive oils previously characterized by accredited tasting panels.

Biography :

Email: q82megam@uco.es