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

作者：Garrido Delgado Rocio; del Mar Dobao Prieto Maria; Arce Lourdes; Valcarcel Miguel^*

来源：Food Chemistry, 2015, 187: 572-579.

DOI：10.1016/j.foodchem.2015.04.082

• Gas chromatography
• Ion mobility spectrometry
• Metabolomic
• Olive oil
• Volatile compounds

The characterisation of different olive oil categories (extra virgin, virgin and lampante) using Ion Mobility Spectrometry (IMS) was improved by replacing the multicapillary column (MCC) with a capillary column (CC). The data obtained with MCC IMS and CC IMS were evaluated, studying both the global and the specific information obtained after the analysis of the volatile fraction of olive oils. A better differentiation of the oil categories was obtained employing CC vs MCC, since the classification percentage obtained with the CC-IMS was 92% as opposed to 87% obtained with MCC IMS; although in productivity analytical terms, MCC offer a faster analysis than GC. The specific information obtained was also used to build a database, with a view to facilitating the characterization of specific attributes of olive oils. A total of 26 volatile metabolites (aldehydes, ketones, alcohols and esters) were identified. Finally, as revealed by an ANOVA test, some volatiles differed markedly in content among the different categories of oil. The data obtained confirms the potential of IMS as a reliable analytical screening technique, which can be used to assign the correct category to an olive oil sample.

• 出版日期2015-11-15