Nowadays, there is no official instrumental analytical method to support the Panel Test for virgin olive oils (VOOs). For this reason, this study introduces the possible establishment of concentration limits and ranges of selected volatile compounds (VOCs) in VOOs according to their quality grade, fruitiness and sensory defects. Sixty commercial VOOs, previously graded by six different panels, were analyzed by five laboratories applying the same analytical protocol and using two different detectors (SPME-GC-FID/MS). The results have been summarized together and then as a function of the quality grades (extra virgin, virgin and lampante), considering the presence and perceived intensities of the defects and fruitiness. Following a peer-interlaboratory validation study, the volatile markers that showed better performance were taken into consideration; these preliminary results, as well as further strategies for treating the data are presented taking into account the odor thresholds of each VOC. The outcome of this work was focused on the possible establishment of limits and ranges of specific volatile molecules to confirm/disconfirm the classification of the Panel Test in case of disagreement between different panels, in doubtful cases in which the defect is just perceived/not perceived and within the boundaries (extra virgin/virgin and virgin/lampante olive oils). A full validation study of the SPME-GC-FID/MS methods, with the participation of many laboratories from all over the world, is underway and will be able to provide additional information for the implementation of this approach. This work is developed in the context of the project OLEUM “Advanced solutions for assuring authenticity and quality of olive oil at global scale”, funded by the European Commission within the Horizon 2020 Programme (2014–2020, GA no. 635690). The information expressed in this abstract reflects the authors’ views; the EC is not liable for the information contained therein.
Enrico Casadei, Enrico Valli, Diego L. García-González, Clemente Ortiz-Romero, Florence Lacoste, Paolo Lucci, et al. (2020). The volatile analysis of virgin olive oils to confirm/disconfirm the sensory classification: first hypothesis about limits and ranges..
The volatile analysis of virgin olive oils to confirm/disconfirm the sensory classification: first hypothesis about limits and ranges.
Enrico Casadei;Enrico Valli;Alessandra Bendini;Tullia Gallina Toschi
2020
Abstract
Nowadays, there is no official instrumental analytical method to support the Panel Test for virgin olive oils (VOOs). For this reason, this study introduces the possible establishment of concentration limits and ranges of selected volatile compounds (VOCs) in VOOs according to their quality grade, fruitiness and sensory defects. Sixty commercial VOOs, previously graded by six different panels, were analyzed by five laboratories applying the same analytical protocol and using two different detectors (SPME-GC-FID/MS). The results have been summarized together and then as a function of the quality grades (extra virgin, virgin and lampante), considering the presence and perceived intensities of the defects and fruitiness. Following a peer-interlaboratory validation study, the volatile markers that showed better performance were taken into consideration; these preliminary results, as well as further strategies for treating the data are presented taking into account the odor thresholds of each VOC. The outcome of this work was focused on the possible establishment of limits and ranges of specific volatile molecules to confirm/disconfirm the classification of the Panel Test in case of disagreement between different panels, in doubtful cases in which the defect is just perceived/not perceived and within the boundaries (extra virgin/virgin and virgin/lampante olive oils). A full validation study of the SPME-GC-FID/MS methods, with the participation of many laboratories from all over the world, is underway and will be able to provide additional information for the implementation of this approach. This work is developed in the context of the project OLEUM “Advanced solutions for assuring authenticity and quality of olive oil at global scale”, funded by the European Commission within the Horizon 2020 Programme (2014–2020, GA no. 635690). The information expressed in this abstract reflects the authors’ views; the EC is not liable for the information contained therein.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
