Combined untargeted and targeted fingerprinting with comprehensive two-dimensional chromatography for volatiles and ripening indicators in olive oil.

نویسندگان

  • Federico Magagna
  • Lucia Valverde-Som
  • Cristina Ruíz-Samblás
  • Luis Cuadros-Rodríguez
  • Stephen E Reichenbach
  • Carlo Bicchi
  • Chiara Cordero
چکیده

Comprehensive two-dimensional gas chromatography (GC × GC) is the most effective multidimensional separation technique for in-depth investigations of complex samples of volatiles (VOC) in food. However, each analytical run produces dense, multi-dimensional data, so elaboration and interpretation of chemical information is challenging. This study exploits recent advances of GC × GC-MS chromatographic fingerprinting to study VOCs distributions from Extra Virgin Olive Oil (EVOO) samples of a single botanical origin (Picual), cultivated in well-defined plots in Granada (Spain), and harvested at different maturation stages. A new integrated work-flow, fully supported by dedicated and automated software tools, combines untargeted and targeted (UT) approaches based on peak-region features to achieve the most inclusive fingerprinting. Combined results from untargeted and targeted methods are consistent, reliable, and informative on discriminant features (analytes) correlated with optimal ripening of olive fruits and sensory quality of EVOOs. The great flexibility of the UT fingerprinting here adopted enables retrospective analysis with great confidence and provides data to validate the transferability of ripening indicators ((Z)-3-hexenal, (Z)-2-hexenal, (E)-2-pentenal, nonanal, 6-methyl-5-hepten-2-one, octane) to external samples sets. Direct image comparison, based on visual features, also is investigated for quick and effective pair-wise investigations. Its implementation with reliable metadata generated by UT fingerprinting confirms the maturity of 2D data elaboration tools and makes advanced image processing a real perspective.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Relationship between volatile compounds of olive oil and sensory attributes

This study was carried out to study some quality indices (acid value, peroxide value and UV absorption K232nm, K270nm and ∆K) of virgin olive oil of three varieties (Coratina, Koronakii and Picual) at two stages of ripening. Also, organoleptic tests, phenolic content, αtocopherol and oxidative stability measured by Rancimat method at 100 ̊C were determined. Fatty acid composition and volatile co...

متن کامل

Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil

Ayvalik is an important olive cultivar producing high quality oils in Turkey. In the present study, volatile and phenolic compositions of early-harvest extra virgin olive oil (cv. Ayvalik) were determined. The solvent-assisted flavor evaporation (SAFE) technique was used for the extraction of volatile components. The aromatic extract obtained by SAFE was representative of the olive oil odor. A ...

متن کامل

Urinary metabolic fingerprinting of mice with diet-induced metabolic derangements by parallel dual secondary column-dual detection two-dimensional comprehensive gas chromatography.

This study investigates the potential of a parallel dual secondary column-dual detection two-dimensional comprehensive GC platform (GC×2GC-MS/FID) for metabolic profiling and fingerprinting of mouse urine. Samples were obtained from a murine model that mimics a typical unhealthy Western diet featuring both high fat and sugar (HFHS) intake, which induces obesity, dyslipidemia, and insulin resist...

متن کامل

Features for non-targeted cross-sample analysis with comprehensive two-dimensional chromatography.

This review surveys different approaches for generating features from comprehensive two-dimensional chromatography for non-targeted cross-sample analysis. The goal of non-targeted cross-sample analysis is to discover relevant chemical characteristics (such as compositional similarities or differences) from multiple samples. In non-targeted analysis, the relevant characteristics are unknown, so ...

متن کامل

Physicochemical changes in olive oil (cv. Koroneiki) due to fruit ripening and extraction method.

This study was conducted to find the effects of fruit ripening and extraction method on the quantity and quality of the Koroneiki olive oil. The oil samples extracted in six ripening stages were used for further quality analysis. Quality assessment of the oil was conducted according to the standard methods and the composition of fatty acids was measured by gas chromatography. The results showed...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:
  • Analytica chimica acta

دوره 936  شماره 

صفحات  -

تاریخ انتشار 2016