4.5 Article

Identification of characteristic flavour compounds and quality analysis in extra virgin olive oil based on HS-GC-IMS

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Adulteration detection of essence in sesame oil based on headspace gas chromatography-ion mobility spectrometry

Xinjing Dou et al.

Summary: In this study, a rapid and accurate method using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) was proposed to detect counterfeit sesame oil adulterated with sesame essence. The chemometric methods successfully separated authentic and counterfeit sesame oils, while specific volatile compounds were identified as markers of sesame essence for direct identification. The determination of volatile compounds based on HSGC-IMS was proven to be an effective method for detecting essence adulteration in sesame oil.

FOOD CHEMISTRY (2022)

Review Agriculture, Multidisciplinary

Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication

Lorenzo Cecchi et al.

Summary: This review provides an overview of the current research on volatile compounds in virgin olive oil, focusing on composition, analytical methods, sensory characteristics, and their interaction with phenolic compounds. Tables containing detailed information on identified volatiles, analytical procedures, sensory characteristics, and quality assessment approaches are also included.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Article Environmental Sciences

Limitations of GC-QTOF-MS Technique in Identification of Odorous Compounds from Wastewater: The Application of GC-IMS as Supplement for Odor Profiling

Wei Gao et al.

Summary: This study utilized GC-IMS and GC-QTOF-MS to analyze odorous volatile organic compounds in domestic wastewater, identifying sulfur organic compounds as major contributors to odor. The GC-IMS technique proved efficient in analyzing the composition characteristics of odorants and detecting various oxygen-containing VOCs, providing valuable insights into volatile compounds in wastewater treatment processes.

ATMOSPHERE (2021)

Review Chemistry, Multidisciplinary

Flavor Chemistry of Virgin Olive Oil: An Overview

Alessandro Genovese et al.

Summary: Virgin olive oil has unique chemical characteristics that are important for human health. The flavor of olive oil is primarily determined by volatile and phenolic compounds, which can be influenced by agronomical and technological factors as well as oral processes during tasting.

APPLIED SCIENCES-BASEL (2021)

Article Chemistry, Applied

Building robust models for identification of adulteration in olive oil using FT-NIR, PLS-DA and variable selection

Laurence Souza Vieira et al.

Summary: This study successfully developed a model using FT-NIR and PLS-DA to efficiently distinguish the authenticity of extra virgin olive oil and differentiate adulterated samples. Different models showed strong performance in classifying olive oils and various types of adulterants, with high accuracy and specificity values. Reliable and robust models were built allowing for differentiation between seven adulterants and genuine extra virgin olive oils.

FOOD CHEMISTRY (2021)

Article Agriculture, Multidisciplinary

Characterization of 'Olivastro di Bucchianico cv' extra virgin olive oils and its recognition by HS-GC-IMS

Maria Gabriella Di Serio et al.

Summary: This study describes the morphological and chemical characteristics of a single cultivar 'Olivastro di Bucchianico' extra virgin olive oil from the Abruzzo region, Italy. The results show good levels of nutraceutical components in the oils, with organoleptically balanced medium values of fruity, bitter and pungent flavors. The HS-GC-IMS method based on the analysis of 15 volatile molecules is suggested as a useful tool for discriminating the varietal origin of the oils.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

Article Food Science & Technology

Exploration of the potential of different analytical techniques to authenticate organic vs. conventional olives and olive oils from two varieties using untargeted fingerprinting approaches

Natividad Jurado-Campos et al.

Summary: This study investigated the potential of using HS-UV-IMS for the untargeted volatile fingerprinting of organic and conventional olives, achieving a success rate of 94.39%. For olive oil samples, HS-GC-IMS and CE-UV techniques were employed for analysis, with CE-UV showing higher classification accuracy (95.76%) and more stability over time.

FOOD CONTROL (2021)

Article Agriculture, Multidisciplinary

Use of odorant series for extra virgin olive oil aroma characterisation

Alessandro Genovese et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Article Biochemical Research Methods

Monitoring of selected skin- and breath-borne volatile organic compounds emitted from the human body using gas chromatography ion mobility spectrometry (GC-IMS)

Pawel Mochalski et al.

JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2018)

Article Biochemical Research Methods

Identification of terpenes and essential oils by means of static headspace gas chromatography-ion mobility spectrometry

Roman Rodriguez-Maecker et al.

ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2017)

Article Chemistry, Applied

Determination of volatile compounds by GC-IMS to assign the quality of virgin olive oil

Rocio Garrido-Delgado et al.

FOOD CHEMISTRY (2015)

Article Biochemical Research Methods

Toward a definition of blueprint of virgin olive oil by comprehensive two-dimensional gas chromatography

Giorgia Purcaro et al.

JOURNAL OF CHROMATOGRAPHY A (2014)

Article Biochemical Research Methods

Multi-capillary column-ion mobility spectrometry: a potential screening system to differentiate virgin olive oils

Rocio Garrido-Delgado et al.

ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2012)

Article Chemistry, Applied

Olive oil volatile compounds, flavour development and quality: A critical review

C. M. Kalua et al.

FOOD CHEMISTRY (2007)

Article Automation & Control Systems

Knowledge discovery from process operational data using PCA and fuzzy clustering

YM Sebzalli et al.

ENGINEERING APPLICATIONS OF ARTIFICIAL INTELLIGENCE (2001)