Journal
JOURNAL OF CHROMATOGRAPHY A
Volume 1023, Issue 2, Pages 271-276Publisher
ELSEVIER
DOI: 10.1016/j.chroma.2003.10.035
Keywords
olive oil; direct thermal extraction; principal component analysis; Plackett-Burman design; lipoxygenase oxidation products; volatile organic compounds
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The instrumental performances of a Thermo Desorption-Cooled Injection System coupled with a gas chromatography-mass spectrometer (GC-MS) were improved by a Plackett-Burman experimental design for the direct thermal extraction of volatile compounds from extra-virgin olive oils. The obtained experimental conditions were applied to the analysis of samples from West Liguria (cv. Taggiasca greater than or equal to90%) and Spain (cv. Arbequina), which shared such similar sensorial features that Taste Panel did not distinguish them. Principal component analysis (PCA) was then applied to the experimental data. Three linear combinations of the amounts of the lipoxygenase oxidation products proved to be decisive and sufficient in the differentiation of the two groups of samples. (C) 2003 Elsevier B.V. All rights reserved.
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