Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors

Extra virgin olive oil (EVOO) is the best vegetable oil worldwide but, at the same time, is one of the product victims of fraud in the agri-food sector, and the differences about quality within the extra-virgin olive oil category are often missed. Several scientific techniques were applied in order...

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Published inSensors (Basel, Switzerland) Vol. 22; no. 19; p. 7164
Main Authors Mariotti, Roberto, Núñez-Carmona, Estefanía, Genzardi, Dario, Pandolfi, Saverio, Sberveglieri, Veronica, Mousavi, Soraya
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 21.09.2022
MDPI
Subjects
aroma
Chemical sensors
Correlation analysis
Gas chromatography
local olive cultivars
Mass spectrometry
Nanowires
Olive oil
Sensors
sensory analysis
Slow food movement
Solid phases
Vegetable oils
virgin olive oil
VOCs
Volatile compounds
Volatile organic compounds
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Abstract Extra virgin olive oil (EVOO) is the best vegetable oil worldwide but, at the same time, is one of the product victims of fraud in the agri-food sector, and the differences about quality within the extra-virgin olive oil category are often missed. Several scientific techniques were applied in order to guarantee the authenticity and quality of this EVOO. In the present study, the volatile compounds (VOCs) by gas chromatography–mass spectrometry with solid-phase micro-extraction detection (GC–MS SPME), organoleptic analysis by the official Slow Food panel and the detection by a Small Sensor System (S3) were applied. Ten EVOOs from Umbria, a central Italian region, were selected from the 2021 Slow Food Italian extra virgin olive oil official guide, which includes hundreds of high-quality olive oils. The results demonstrated the possibility to discriminate the ten EVOOs, even if they belong to the same Italian region, by all three techniques. The result of GC–MS SPME detection was comparable at the discrimination level to the organoleptic test with few exceptions, while the S3 was able to better separate some EVOOs, which were not discriminated perfectly by the other two methods. The correlation analysis performed among and between the three methodologies allowed us to identify 388 strong associations with a p value less than 0.05. This study has highlighted how much the mix of VOCs was different even among few and localized EVOOs. The correlation with the sensor detection, which is faster and chipper compared to the other two techniques, elucidated the similarities and discrepancies between the applied methods.
AbstractList Extra virgin olive oil (EVOO) is the best vegetable oil worldwide but, at the same time, is one of the product victims of fraud in the agri-food sector, and the differences about quality within the extra-virgin olive oil category are often missed. Several scientific techniques were applied in order to guarantee the authenticity and quality of this EVOO. In the present study, the volatile compounds (VOCs) by gas chromatography-mass spectrometry with solid-phase micro-extraction detection (GC-MS SPME), organoleptic analysis by the official Slow Food panel and the detection by a Small Sensor System (S3) were applied. Ten EVOOs from Umbria, a central Italian region, were selected from the 2021 Slow Food Italian extra virgin olive oil official guide, which includes hundreds of high-quality olive oils. The results demonstrated the possibility to discriminate the ten EVOOs, even if they belong to the same Italian region, by all three techniques. The result of GC-MS SPME detection was comparable at the discrimination level to the organoleptic test with few exceptions, while the S3 was able to better separate some EVOOs, which were not discriminated perfectly by the other two methods. The correlation analysis performed among and between the three methodologies allowed us to identify 388 strong associations with a p value less than 0.05. This study has highlighted how much the mix of VOCs was different even among few and localized EVOOs. The correlation with the sensor detection, which is faster and chipper compared to the other two techniques, elucidated the similarities and discrepancies between the applied methods.
Extra virgin olive oil (EVOO) is the best vegetable oil worldwide but, at the same time, is one of the product victims of fraud in the agri-food sector, and the differences about quality within the extra-virgin olive oil category are often missed. Several scientific techniques were applied in order to guarantee the authenticity and quality of this EVOO. In the present study, the volatile compounds (VOCs) by gas chromatography–mass spectrometry with solid-phase micro-extraction detection (GC–MS SPME), organoleptic analysis by the official Slow Food panel and the detection by a Small Sensor System (S3) were applied. Ten EVOOs from Umbria, a central Italian region, were selected from the 2021 Slow Food Italian extra virgin olive oil official guide, which includes hundreds of high-quality olive oils. The results demonstrated the possibility to discriminate the ten EVOOs, even if they belong to the same Italian region, by all three techniques. The result of GC–MS SPME detection was comparable at the discrimination level to the organoleptic test with few exceptions, while the S3 was able to better separate some EVOOs, which were not discriminated perfectly by the other two methods. The correlation analysis performed among and between the three methodologies allowed us to identify 388 strong associations with a p value less than 0.05. This study has highlighted how much the mix of VOCs was different even among few and localized EVOOs. The correlation with the sensor detection, which is faster and chipper compared to the other two techniques, elucidated the similarities and discrepancies between the applied methods.
Audience Academic
Author Mousavi, Soraya
Mariotti, Roberto
Genzardi, Dario
Núñez-Carmona, Estefanía
Sberveglieri, Veronica
Pandolfi, Saverio
AuthorAffiliation 1 Institute of Biosciences and Bioresources, National Research Council, 06128 Perugia, Italy
2 Institute of Biosciences and Bioresources, National Research Council, URT-Reggio Emilia, Via J. F. Kennedy 17/I, 42124 Reggio Emilia, Italy
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  fullname: Sberveglieri, Veronica
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SSID ssj0023338
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Snippet Extra virgin olive oil (EVOO) is the best vegetable oil worldwide but, at the same time, is one of the product victims of fraud in the agri-food sector, and...
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SubjectTerms aroma
Chemical sensors
Correlation analysis
Gas chromatography
local olive cultivars
Mass spectrometry
Nanowires
Olive oil
Sensors
sensory analysis
Slow food movement
Solid phases
Vegetable oils
virgin olive oil
VOCs
Volatile compounds
Volatile organic compounds
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Title Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors
URI https://www.proquest.com/docview/2724308883
https://search.proquest.com/docview/2725190017
https://pubmed.ncbi.nlm.nih.gov/PMC9572317
https://doaj.org/article/c52c6a42364e4f98912392f6b4d38ced
Volume 22
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