Volatile compound (VC) analysis and fatty acids (FA) composition in combination with statistical analysis [Multivariate Analysis of Variance/Linear Discriminant Analysis (MANOVA/LDA)] were used for the differentiation of extra virgin olive oils (EVOO) according to cultivar. A total of 104 olive oil samples from six Greek cultivars were collected during the harvesting period 2012–2013. Fifty‐six VC were identified and semi‐quantified by Head Space‐Solid Phase Microextraction‐Gas Chromatography/Mass Spectrometry (HS‐SPME‐GC/MS). FA composition was determined by Gas Chromatography‐Flame Ionization Detector (GC‐FID). The application of MANOVA/LDA to total VC and FA showed that 34 VC and 9 FA were significant for the differentiation of olive oil cultivar. Based on volatiles’ analysis a classification rate of 83.0% was achieved. The respective classification rate for FA analysis was 92.1% while that of the combination of VC and FA was 93%.
Practical applications: This research documents that VC and FA composition could play an important role in the differentiation of cultivar origin of EVOO. Furthermore, researchers had the opportunity to study the characteristics of some less‐known olive oil varieties such as Galano from Chalkidiki and Samothraki from Samothraki island. The results obtained may aid toward the labelling as “Protected Designation of Origin” (PDO) or “Protected Geographical Indication” (PGI) for EVOO from these olive cultivars.
Differentiation of Greek olive oil samples according to cultivar based on instrumental analysis and chemometrics.
Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.
The present study comprises the second part of an ongoing study focusing on olive oil from five less well‐known Greek cultivars for three of which there are no data available in the literature regarding their chemical composition. A total of 74 olive oil samples were collected during the harvesting periods 2012–2013 and 2013–2014. Headspace‐solid phase microextraction was applied to determine the olive oil volatile profile. Fifty‐six compounds were identified and semi‐quantified by CG–MS. Furthermore, fatty acid composition, conventional quality parameters and color parameters were determined in an effort to characterize and differentiate olive oils according to cultivar. All samples were characterized as extra virgin olive oils. Data obtained showed significant differences between the cultivars. Multi‐element analysis in combination with chemometrics resulted in a high classification rate of 86.5 % for the combination of volatiles plus color, 89.2 % for the combination of VC plus FA, and 91.9 % for the combination of FA composition plus color plus CQP.
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