دورية أكاديمية
Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID.
| العنوان: | Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID. |
|---|---|
| المؤلفون: | Aparicio-Ruiz R., Casadei E., Ortiz-Romero C., Garcia-Gonzalez D. L., Servili M., Selvaggini R., Lacoste F., Escobessa J., Vichi S., Quintanilla-Casas B., Tres A., Golay P. -A., Lucci P., Moret E., Valli E., Bendini A., Gallina Toschi T. |
| المساهمون: | Aparicio-Ruiz, R., Casadei, E., Ortiz-Romero, C., Garcia-Gonzalez, D. L., Servili, M., Selvaggini, R., Lacoste, F., Escobessa, J., Vichi, S., Quintanilla-Casas, B., Tres, A., Golay, P. -A., Lucci, P., Moret, E., Valli, E., Bendini, A., Gallina Toschi, T. |
| سنة النشر: | 2023 |
| المجموعة: | IRIS Università degli Studi di Perugia |
| مصطلحات موضوعية: | Gas chromatography, Olive oil, Volatiles |
| الوصف: | During the course of the EU H2020 OLEUM project, a harmonized method was developed to quantify volatile markers of the aroma of virgin olive oil with the aim to support the work of sensory panel test to assess the quality grade. A peer validation of this method has been carried out, with good results in terms of analytical quality parameters. The method allows the quantification of volatile compounds by SPME-GC with two possible detectors, flame ionization detector and mass spectrometry, depending on the technical facilities of the labs applying this method. The method was optimized for the quantification of 18 volatile compounds that were selected as being markers responsible for positive attributes (e.g. fruity) and sensory defects (e.g. rancid and winey-vinegary). The quantification is carried out with calibration curves corrected by the internal standards. Additionally, a protocol is provided to prepare the calibration samples. This procedure enhances reproducibility between labs since one of the main sources of errors is the application of different procedures in calibration. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | ELETTRONICO |
| اللغة: | English |
| العلاقة: | info:eu-repo/semantics/altIdentifier/pmid/36593759; volume:10; firstpage:101972; journal:METHODSX (AMSTERDAM); info:eu-repo/grantAgreement/EC/H2020/European Research project OLEUM “Advanced solutions for assuring the authenticity and quality of olive oil at a global scale”, which received funding from the European Commission within the Horizon 2020 Programme (2014–2020), grant agreement no. 635690.; https://hdl.handle.net/11391/1543234Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85145685376 |
| DOI: | 10.1016/j.mex.2022.101972 |
| الإتاحة: | https://doi.org/10.1016/j.mex.2022.101972Test https://hdl.handle.net/11391/1543234Test |
| رقم الانضمام: | edsbas.4B8699B8 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.mex.2022.101972 |
|---|