Gas Chromatography–Mass Spectrometry–Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times

Brahim, Samia Ben; Amanpour, Asghar; Chtourou, Fatma; Kelebek, Haşim; Selli, Serkan; Bouaziz, Mohamed

doi:10.1021/acs.jafc.7b06090

Cited by 33 publications

(64 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several extraction devices, Twisters ® (PDMS and EG/S) and new TF-SPME (CAR/PDMS and DVB/PDMS), were compared in order to select the most suitable technique to characterise the volatile profiles of Picual and Hojiblanca variety EVOOs. A preliminary comparative approach was carried out: 11 volatile compounds, described by different authors [ 2 , 8 , 28 ] as active EVOO aromas, present in some of our samples were selected. The normalised peak area values of these compounds, obtained by manual integration, were normalised with respect to the mean values obtained using the HSSE-PDMS method ( Table 1 ).…”

Section: Resultsmentioning

confidence: 99%

“…The characteristic volatile compounds of EVOO are determined by different factors: the effects of climate, soil, geographic origin, cultivar of the olives, and degree of ripeness of the fruit or its storage conditions [ 1 , 7 ]. According to the literature, EVOO aroma is constituted by a large number of volatile compounds that mainly belong to chemical groups: alcohols, esters, aldehydes, ketones, furans, hydrocarbons and other as yet unidentified groups [ 8 ]. The main precursors of volatile compounds are fatty acids [ 1 , 2 , 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

“…According to the literature, EVOO aroma is constituted by a large number of volatile compounds that mainly belong to chemical groups: alcohols, esters, aldehydes, ketones, furans, hydrocarbons and other as yet unidentified groups [ 8 ]. The main precursors of volatile compounds are fatty acids [ 1 , 2 , 7 , 8 , 9 ]. During the oil extraction process, the action of endogenous enzymes forms these volatile compounds by degrading polyunsatured fatty acids.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Comparison of the Novel Thin Film-Solid Phase Microextraction and Sorptive Extraction Methods for Picual and Hojiblanca Olive Oil Volatile Fraction Analysis in Headspace

Segura-Borrego

Ríos-Reina

Úbeda

et al. 2020

Foods

View full text Add to dashboard Cite

For first time, the new device named thin film solid phase microextraction (TF-SPME) has been used to determine the volatile profile of the Picual and Hojiblanca varieties of extra virgin olive oils. To this end, different traditional sampling methods such as headspace sorptive extraction (HSSE) with polydimethylsiloxane (PDMS) and polyethyleneglycol-modified silicone (EG/Silicone) Twisters® have been compared with the TF-SPME devices coated with different extraction polymeric phases. PARADISe software was used as a non-targeting method to process all data. The best results were obtained by HSSE-PDMS and 2TF-SPME. Moreover, the 2TF-SPME extraction method achieved the most adequate results of linearity for most compounds, according to F-values, while the intermediate precision results were similar for both 2TF-SPME and HSSE-PDMS sampling methods. Different sensitivity was observed between both sampling methods depending on the volatile compound, without being clearly influenced by the polarity of them. Although both sampling methods enabled the main active aroma of olive oil to be determined and for them to be differentiated according to olive variety, the 2TF-SPME method appears to be the most suitable for this goal.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of the Novel Thin Film-Solid Phase Microextraction and Sorptive Extraction Methods for Picual and Hojiblanca Olive Oil Volatile Fraction Analysis in Headspace

Segura-Borrego

Ríos-Reina

Úbeda

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Many methods are currently being used in the study of fingerprinting including chromatography [14], capillary electrophoresis (CE) [15], high-performance liquid chromatography (HPLC) [16,17], and gas chromatography (GC) [18,19]. They have been widely considered the ideal methods in fingerprint analysis because of their many advantages.…”

Section: Introductionmentioning

confidence: 99%

Quality Control of Psoralea corylifolia L. Based on High-Speed Countercurrent Chromatographic Fingerprinting

Gao

Liu

et al. 2020

Molecules

View full text Add to dashboard Cite

Traditional Chinese medicine (TCM)has played an important role in promoting the health of Chinese people. The TCM Psoralea corylifolia L. has been used in the treatment of various kinds of diseases including enuresis, vitiligo, and calvities. However, therapeutic effects of P. corylifolia L. have often influenced by the quality of plants. So, it is very important to control the quality of P. corylifolia L. In this study, analytical high-speed countercurrent chromatography (HSCCC) was successfully used to fingerprint P. corylifolia L. Samples of P. corylifolia L. were extracted by ultrasonic extraction. n-hexane-ethyl acetate–methanol–water at a ratio of 5:5.5:6.5:5 (v/v) was selected as a two-phase solvent system and the condition of HSCCC were optimized in order to good separation. And the method of HSCCC was verified (reproducibility, precision, and stability). HSCCC chromatograms exhibited six common peaks, which were selected as indicator compounds for the quality control of P. corylifolia L. Within 20 types of medicinal materials, chemical components are similar, but the levels of components are quite different in HSCCC fingerprint. The present results demonstrate that the HSCCC method provides a reliable basis for the quality control of P. corylifolia L. and can also be applied to confirm the authenticity of plant materials.

show abstract

“…The determination of the volatile profile has been widely applied for food characterization (Beaulieu & Lea, 2006;Ben Brahim et al, 2018;Jónsdóttir et al, 2008;Sérot, Baron, Knockaert, & Vallet, 2004). Commonly, a targeted approach is used (i.e.…”

Section: Introductionmentioning

confidence: 99%

Gas chromatography-mass spectrometry based untargeted volatolomics for smoked seafood classification

Lacalle-Bergeron

Portolés

Sales

et al. 2020

Food Research International

View full text Add to dashboard Cite

With the increase of the demand of low flavouring smoked seafood products, there is a need of methodologies able to distinguish between different seafood treatments, as not all of them are allowed in all markers. Following this objective, in the present work an untargeted volatolomics approach was applied to identify volatile markers that demonstrate that Cold smoked products can be distinguished from Tasteless smoke neither Carbon monoxide treated seafood, which are prohibited in the European Union. The use of dynamic headspace for the volatile extraction followed by thermal desorption in combination with Gas Chromatography (GC) coupled to single quadrupole Mass Spectrometry (MS) has been employed for the determination of volatile composition of smoked fish. Data processing consisted on the use of PARADISe software, applied for GC/MS data treatment, followed by the multivariate analysis with PLS_Toolbox (MATLAB), and finally the creation and validation of statistical classification model. All 107 variables obtained allowed the construction of a model reaching the correct classification of 97% of the blind samples, while a simplified model with only 11 variables correctly classified up to 93% of the blind samples. These 11 compounds were elucidated to develop subsequent target volatolomics approaches, if needed. Ordered according to the importance in the classification model, the elucidated compounds were: 3-methylcyclopentanone, ethylbenzene, 2-methyl-2-cyclopenten-1-one, 2-methyl-benzofuran, furfuryl alcohol, 2-acetylfuran, acetophenone, guaiacol, 1-hydroxy-2-butanone, 4-vinylguaicol and acetoin. The results demonstrated the great potential of untargeted volatolomics for smoked seafood treatments classification.

show abstract

Gas Chromatography–Mass Spectrometry–Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times

Cited by 33 publications

References 39 publications

Comparison of the Novel Thin Film-Solid Phase Microextraction and Sorptive Extraction Methods for Picual and Hojiblanca Olive Oil Volatile Fraction Analysis in Headspace

Comparison of the Novel Thin Film-Solid Phase Microextraction and Sorptive Extraction Methods for Picual and Hojiblanca Olive Oil Volatile Fraction Analysis in Headspace

Quality Control of Psoralea corylifolia L. Based on High-Speed Countercurrent Chromatographic Fingerprinting

Gas chromatography-mass spectrometry based untargeted volatolomics for smoked seafood classification

Contact Info

Product

Resources

About