Multi-capillary column-ion mobility spectrometry: a potential screening system to differentiate virgin olive oils

Abstract

The potential of a headspace device coupled to multi-capillary column-ion mobility spectrometry has been studied as a screening system to differentiate virgin olive oils ("lampante," "virgin," and "extra virgin" olive oil). The last two types are virgin olive oil samples of very similar characteristics, which were very difficult to distinguish with the existing analytical method. The procedure involves the direct introduction of the virgin olive oil sample into a vial, headspace generation, and automatic injection of the volatiles into a gas chromatograph-ion mobility spectrometer. The data obtained after the analysis by duplicate of 98 samples of three different categories of virgin olive oils, were preprocessed and submitted to a detailed chemometric treatment to classify the virgin olive oil samples according to their sensory quality. The same virgin olive oil samples were also analyzed by an expert's panel to establish their category and use these data as reference values to check the potential of this new screening system. This comparison confirms the potential of the results presented here. The model was able to classify 97% of virgin olive oil samples in their corresponding group. Finally, the chemometric method was validated obtaining a percentage of prediction of 87%. These results provide promising perspectives for the use of ion mobility spectrometry to differentiate virgin olive oil samples according to their quality instead of using the classical analytical procedure.

Does Authenticity of Virgin Olive Oil Sensory Quality Require Input from Chemistry?

“…Although assuming that human memory for sensory perceptions can be good enough to memorize the intensity of a testing material for 1 year, the materials supplied in two different years can vary in intensity in a great extent. Table shows the rejection threshold of official reference samples for VOO sensory defects (rancid, fusty, vinegary, mustiness) when they were diluted at different percentages in refined olive oil up to their rejection threshold by trained panelists, the latter being defined as the percentage of dilution at which 60% of the panelists rejected the mixed sample to consume . The experiment was repeated with two sets of official reference samples of VOO sensory defects corresponding to two successive years.…”

Chemometrics for ion mobility spectrometry data: recent advances and future prospects

“…Different smoothing techniques such as Assymetric Least Squares (AsLS), locally weighted scatterplot smoothing (LOWESS), Gaussian smoothing, Savitzky-Golay and wavelets are also in use. 42,47,48,51,54,55 Depending on parameters, these techniques may not only remove baseline drifts but also improve the signal-to-noise ratio. Therefore, smoothing techniques are also often classified as denoising techniques.…”

Hopfensorten und ihr Aroma

“…—4 Darüber hinaus erschließt die IMS‐Technik Anwendungen in der Lebensmittelanalytik und in der Qualitätssicherung. Beispiele sind die Reinheitskontrolle von Spezialgasen, der BTX(Benzol, Toluol, Xylol)‐Gehalt von Erdgas, die Analyse flüchtiger organischer Verbindungen (VOC) in Innenräumen in Konzentrationen von Mikrogramm pro Kubikmeter, der Nachweis von Luftbelastungen durch Mikroben (MVOC), die medizinische Atemluftanalyse sowie die Qualitätsbeurteilung von Wein, Kaffee, Olivenöl,5 Colagetränken, Fisch und Bier.…”