Commercial virgin olive oils were sensory robustly classified by Panel test and analysed by HS- GC-IMS. The volatilome data were used to develop chemometric models to predict the commercial category, useful especially for borderline samples. Additionally, SPME-GC-MS analysis tracked volatile changes in selected samples over time.
Tucci, R., Casadei, E., Valli, E., Cevoli, C., Mingione, S., Baroccio, F., et al. (2024). Analysis of the volatilome of virgin olive oils: quality grade evaluation and study of modifications during storage.
Analysis of the volatilome of virgin olive oils: quality grade evaluation and study of modifications during storage
Rosalba Tucci;Enrico Casadei;Enrico Valli;Chiara Cevoli;Sara Barbieri;Alessandra Bendini;Tullia Gallina Toschi
2024
Abstract
Commercial virgin olive oils were sensory robustly classified by Panel test and analysed by HS- GC-IMS. The volatilome data were used to develop chemometric models to predict the commercial category, useful especially for borderline samples. Additionally, SPME-GC-MS analysis tracked volatile changes in selected samples over time.File in questo prodotto:
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