Rapid detection and separation of olive oil and <i>Camellia</i> oil based on ion mobility spectrometry fingerprints and chemometric models

Liu, Lingyi; Hu, Chuanrong; Liu, Lianliang; Zhang, Sihong; Chen, Ke; He, Di

doi:10.1002/ejlt.201500463

Cited by 26 publications

(11 citation statements)

References 22 publications

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“…Thus, different analytical techniques have been developed to detect olive oil adulterations (e.g., MALDI-TOF/MS technique; mid infrared, Raman, fluorescence or visible spectroscopy; DNA-targeted approaches; ion mobility spectrometry; nuclear magnetic resonance; dielectric technique; ultrasounds technique; gas chromatography; etc. ), namely to identify and/or quantify the addition of other vegetable oils like camellia, canola, corn, grapeseed, hazelnut, peanut, rapeseed, soya, sesame, soybean and sunflower oils (De Melo Milanez and Pontes, 2015;Sun et al, 2015;Alouache et al, 2016;Jabeur et al, 2016;Kalaitzis and El-Zein, 2016;Nigri and Oumeddour, 2016;Mu et al, 2016;Rashvand et al, 2016;Srigley et al, 2016;Farley et al, 2017;Georgouli et al, 2017;Jergović et al, 2017;Liu et al, 2017;Ok, 2017;Philippidis et al, 2017;Santos et al, 2017;Uncu et al, 2017) or the admixture of lower quality or refined olive oils (Nigri and Oumeddour, 2016;Jergović et al, 2017). Although EVOO have a long history of economic adulteration, its detection still is a challenging task due to the diverse composition of cultivars and the limitations of existing detection methods (Ou et al, 2015;Srigley et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

Harzalli

Rodrigues

Veloso

et al. 2018

Computers and Electronics in Agriculture

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A B S T R A C TElectrochemical sensor devices have gathered great attention in food analysis namely for olive oil evaluation. The adulteration of extra-virgin olive oil with lower-grade olive oil is a common worldwide fraudulent practice, which detection is a challenging task. The potentiometric fingerprints recorded by lipid polymeric sensor membranes of an electronic tongue, together with linear discriminant analysis and simulated annealing metaheuristic algorithm, enabled the detection of extra-virgin olive oil adulterated with olive oil for which an intense sensory defect could be perceived, specifically rancid or winey-vinegary negative sensations. The homemade designed taste device allowed the identification of admixing of extra-virgin olive oil with more than 2.5% or 5% of rancid or winey-vinegary olive oil, respectively. Predictive mean sensitivities of 84 ± 4% or 92 ± 4% and specificities of 79 ± 6% or 93 ± 3% were obtained for rancid or winey-vinegary adulterations, respectively, regarding an internal-validation procedure based on a repeated K-fold cross-validation variant (4 folds × 10 repeats, ensuring that the dataset was forty times randomly split into 4 folds, leaving 25% of the data for validation purposes). This performance was satisfactory since, according to the legal physicochemical and sensory analysis, the intentionally adulterated olive oil with percentages of 2.5-10%, could still be commercialized as virgin olive oil. It could also be concluded that at a 5% significance level, the trained panelists could not distinguish extra-virgin olive oil samples from those adulterated with 2.5% of rancid olive oil or up to 5% of winey-vinegary olive oil. Thus, the electronic tongue proposed in this study can be foreseen as a practical and powerful tool to detect this kind of worldwide common fraudulent practice of high quality olive oil.

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Section: Introductionmentioning

confidence: 99%

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

Harzalli

Rodrigues

Veloso

et al. 2018

Computers and Electronics in Agriculture

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“…The program of MS was scanned over the 35-335 (m/z), respectively, with an ionizing voltage of 70eV and an ionization current of 150 μA of electron ionization (EI). The flow velocity of helium was 1.0 ml/min [29].…”

Section: 22gc-ms Analysismentioning

confidence: 99%

Different solvent extract of Toona sinensis wood by FT-IR and GC-MS

Yang

Zhang

et al. 2020

THERM SCI

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# co-first coauthors: YafengYang and Yongtao Ma * Corresponding authors: 506090214@qq. Com (Yafeng YANG); lichengzzm@163.com (Cheng LI) Forest biomass energy material is the natural material for human survival. Wood is the main material for human development. In order to save energy, the active chemical components in wood are extracted by modern equipment and applied to biomedicine, high-grade cosmetics, precious spices and other products to promote the high attachment of wood processing industry and Value-added development. Fourier Transform infrared spectroscopy (FT-IR) was used to analyze and compare the extracts of Toonasinensis with ethanol, methanol and benzyl/ethanol in different solvents. Because of benzene ring of lignan suffered the most destruction from benzene/ethanol extractives, the FT-IR results showed that the absorbance of each peak was maximal at the benzene/ethanol extractives and minimal at the methanol extractives. In the Gas Chromatography-Mass Spectrometer (GC-MS) test, the ethanol extractives of Toonasinensis wood had a main retention time between 10-20 minute, which accounts for 38.44% of the total relative content; methanol extractives had a main retention time between 5-15 minute, which accounts for 41.22% of the total relative content; the benzene/ethanol extractives between 10-20 min accounted for 44.46% of the total relative content. The chemical composition and retention time of the three solvent extracts are different. The measurement and analysis of the experimental data opened up a new way for the development and utilization of woody plant energy.

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“…In recent years, ion mobility spectrometry (IMS) has been recognized as an easy‐to‐operate, low‐cost, portable, and sensitive instrumental technique for the detection of volatile and semivolatile compounds in various matrixes . IMS offers fast analysis of analytes and low levels of detection (ppb) The technique relies on the gas–phase separation of ions under a weak electric field at ambient pressure The migration velocity of the ions depends on their shape, size, structure, and the spatial distribution of their internal electric charge.…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, ion mobility spectrometry (IMS) has been recognized as an easy-to-operate, low-cost, portable, and sensitive instrumental technique for the detection of volatile and semivolatile compounds in various matrixes. [5][6][7] IMS offers fast analysis of analytes and low levels of detection (ppb) 8 The technique relies on the gas-phase separation of ions under a weak electric field at ambient pressure 4,6 The migration velocity of the ions depends on their shape, size, structure, and the spatial distribution of their internal electric charge. IMS has been used in military applications, including the rapid detection of drugs and dangerous goods and has been broadly adopted in the fields of chemistry 5,[9][10][11][12] environmental protection, 13 biology, 14,15 medicine, 7,16 and food science 8 Recently, gas chromatography coupled with IMS (GC-IMS) has received significant attention.…”

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confidence: 99%

Analysis of the volatile compounds associated with pickling of ginger using headspace gas chromatography ‐ ion mobility spectrometry

Xiao

Cui

Wang

et al. 2019

Flavour & Fragrance J

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Pickled ginger is a popular traditional Chinese pickled food. Analysis of the volatile compounds in pickled ginger is critical for guiding production, achieving a high level of sensory quality, and maintaining a healthy diet. Ion mobility spectrometry (IMS) with gas chromatography (GC) offers a fast, sensitive, and efficient tool for detecting volatile compounds. Herein, the headspace GC‐IMS method was used to detect the volatile flavour compounds produced during the pickling of ginger. The ion mobility data were continuously processed using the principal component analysis (PCA) and fingerprint chart methods. Based on the analysis of fresh ginger, pickled ginger, and soy sauce, two main components accounted for 58% and 27% of the total variance. During pickling, the heptanal and heptanone contents decreased, while the contents of butanal, butanone, and methional increased, as determined from the GC‐IMS fingerprint, resulting in changes in the flavour of the pickled ginger. The GC‐IMS method was efficient, convenient, and useful for the detection of volatile flavour compounds produced during the ginger pickling process.

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Rapid detection and separation of olive oil and Camellia oil based on ion mobility spectrometry fingerprints and chemometric models

Cited by 26 publications

References 22 publications

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil

Different solvent extract of Toona sinensis wood by FT-IR and GC-MS

Analysis of the volatile compounds associated with pickling of ginger using headspace gas chromatography ‐ ion mobility spectrometry

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