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.
Proton Transfer Reaction-mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil / Aprea, E; Biasioli, Franco; Sani, Graziano; Cantini, Claudio; Mark Tilmann, D.; Gasperi, Flavia. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 54:20(2006), pp. 7635-7640. [10.1021/jf060970r]
Proton Transfer Reaction-mass Spectrometry (PTR-MS) Headspace Analysis for Rapid Detection of Oxidative Alteration of Olive Oil
Aprea E;Gasperi Flavia
2006-01-01
Abstract
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.File | Dimensione | Formato | |
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J. Agric. Food Chem. 2006, 54, 7635-7640 - aprea et al.pdf
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