Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils

The challenging process of high-quality food authentication takes advantage of highly informative chromatographic fingerprinting and its identitation potential. In this study, the unique chemical traits of the complex volatile fraction of extra-virgin olive oils from Italian production are captured by comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and explored by pattern recognition algorithms. The consistent realignment of untargeted and targeted features of over 73 samples, including oils obtained by different olive cultivars ( n = 24), harvest years ( n = 3), and processing technologies, provides a solid foundation for sample identification and discrimination based on production region ( n = 6). Through a dedicated multivariate statistics workflow, identitation is achieved by two-level partial least-square (PLS) regression, which highlights region diagnostic patterns accounting between 58 and 82 of untargeted and targeted compounds, while sample classification is performed by sequential application of soft independent modeling for class analogy (SIMCA) models, one for each production region. Samples are correctly classified in five of the six single-class models, and quality parameters [i.e., sensitivity, specificity, precision, efficiency, and area under the receiver operating characteristic curve (AUC)] are equal to 1.00.

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“…This step gives access to a higher information level on sample properties and characteristics. 7 , 18 , 31 …”

Section: Resultsmentioning

confidence: 99%

Chromatographic Fingerprinting Enables Effective Discrimination and Identitation of High-Quality Italian Extra-Virgin Olive Oils

Stilo

Jiménez-Carvelo

Liberto

et al. 2021

J. Agric. Food Chem.

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“…Other techniques, which are much more accurate and widely used are the high-performance liquid chromatography (HPLC) 19 and the Nuclear Magnetic Resonance spectroscopy (NMR) 20 . Moreover, extensive research has been conducted on the use of volatile compounds for the geographic discrimination of olive oils [21][22][23] . They exhibit high sensitivity, however they require expensive equipment and highly qualified personnel, while they are time-consuming due to the sample preparation procedures required.…”

Section: Laser-induced Breakdown Spectroscopy Coupled With Machine Lementioning

confidence: 99%

Laser-induced breakdown spectroscopy coupled with machine learning as a tool for olive oil authenticity and geographic discrimination

Gyftokostas

Stefas

Kokkinos

et al. 2021

Sci Rep

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Olive oil is a basic element of the Mediterranean diet and a key product for the economies of the Mediterranean countries. Thus, there is an added incentive in the olive oil business for fraud through practices like adulteration and mislabeling. In the present work, Laser Induced Breakdown Spectroscopy (LIBS) assisted by machine learning is used for the classification of 139 virgin olive oils in terms of their geographical origin. The LIBS spectra of these olive oil samples were used to train different machine learning algorithms, namely LDA, ERTC, RFC, XGBoost, and to assess their classification performance. In addition, the variable importance of the spectral features was calculated, for the identification of the most important ones for the classification performance and to reduce their number for the algorithmic training. The algorithmic training was evaluated and tested by means of classification reports, confusion matrices and by external validation procedure as well. The present results demonstrate that machine learning aided LIBS can be a powerful and efficient tool for the rapid authentication of the geographic origin of virgin olive oil.

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“…The non-targeted approach gave better classification rates. In particular, all samples were 100% correctly classified, whereas the targeted approach varied from 46 to 100% [ 52 ]. Likewise, geographic and variety differentiation of VOOs was studied regarding Italian VOOs.…”

Section: Detection Of Evoo and Voo Adulteration By Gas Chromatographymentioning

confidence: 99%

Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review

Kakouri

Revelou

Kanakis

et al. 2021

Foods

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Olive oil is among the most popular supplements of the Mediterranean diet due to its high nutritional value. However, at the same time, because of economical purposes, it is also one of the products most subjected to adulteration. As a result, authenticity is an important issue of concern among authorities. Many analytical techniques, able to detect adulteration of olive oil, to identify its geographical and botanical origin and consequently guarantee its quality and authenticity, have been developed. This review paper discusses the use of infrared and Raman spectroscopy as candidate tools to examine the authenticity of olive oils. It also considers the volatile fraction as a marker to distinguish between different varieties and adulterated olive oils, using SPME combined with gas chromatography technique.

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Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils

Cited by 44 publications

References 21 publications

Chromatographic Fingerprinting Enables Effective Discrimination and Identitation of High-Quality Italian Extra-Virgin Olive Oils

Chromatographic Fingerprinting Enables Effective Discrimination and Identitation of High-Quality Italian Extra-Virgin Olive Oils

Laser-induced breakdown spectroscopy coupled with machine learning as a tool for olive oil authenticity and geographic discrimination

Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review

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