COLLABORATIVE PEER VALIDATION OF A HARMONIZED SPME-GC-MS METHOD FOR ANALYSIS OF SELECTED VOLATILE COMPOUNDS IN VIRGIN OLIVE OILS
| Autor: | Ramón Aparicio-Ruiz, Clemente Ortiz Romero, Enrico Casadei, Diego L. García-González, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Pierre-Alain Golay, Paolo Lucci, Erica Moret, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi |
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| Přispěvatelé: | Aparicio-Ruiz R., Ortiz Romero C., Casadei E., Garcia-Gonzalez D.L., Servili M., Selvaggini R., Lacoste F., Escobessa J., Vichi S., Quintanilla-Casas B., Golay P.-A., Lucci P., Moret E., Valli E., Bendini A., Gallina Toschi T., European Commission |
| Jazyk: | italština |
| Rok vydání: | 2021 |
| Předmět: |
SPME-GC-MS
010401 analytical chemistry Sensory analysi 04 agricultural and veterinary sciences Sensory analysis Collaborative trial validation 16. Peace & justice 040401 food science 01 natural sciences 0104 chemical sciences 0404 agricultural biotechnology Virgin olive oil Volatile compounds Virgin olive oil volatile compounds sensory analysis SPME-GC-MS collaborative trial validation Food Science Biotechnology |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | 8 Tablas.-- 2 Figuras The requirement for developing an instrumental method for analysis of volatile compounds responsible for the aroma that supports the work of the sensory panel test of virgin olive oils is a matter of great importance. In this paper, five laboratories participated in a collaborative study within the EU H2020 OLEUM project to develop a peer interlaboratory study of a harmonized SPME-GC-MS method for determination of volatile compounds in virgin olive oil responsible for positive attributes (e.g. fruity) and the main sensory defects. Linearity (R2 > 0.94) and repeatability (mean relative standard deviation, RSD% = 7.60%) were satisfactory. Reproducibility results were uneven depending on the compound. The lowest RSD% values were found for (Z)-3-hexenyl acetate (19.19%), 1-hexanol (13.26%), and acetic acid (17.47%). The limits of quantification were his work was supported by the Horizon 2020 European Research project OLEUM “Advanced solutions for assuring the authenticity and quality of olive oil at a global scale”, which has received funding from the European Commission within the Horizon 2020 Programme (2014–2020), grant agreement no. 635690. The information expressed in this article reflects the authors’ views; the European Commission is not liable for the information contained herein. |
| Databáze: | OpenAIRE |
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