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Title: Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds
Authors : Dierkes, Georg
Bongartz, Annette
Guth, Helmut
Hayen, Heiko
Published in : Journal of Agricultural and Food Chemistry
Volume(Issue) : 60
Issue : 1
Pages : 394
Pages to: 401
Publisher / Ed. Institution : American Chemical Society
Issue Date: 26-Nov-2012
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Publication)
Language : English
Subjects : Olive oil; Quality evaluation; Aroma compound; Stable isotope
Subject (DDC) : 664: Food technology
Abstract: An instrumental method for the evaluation of olive oil quality was developed. Twenty-one relevant aroma active compounds were quantified in 95 olive oil samples of different quality by headspace solid phase microextraction (HS-SPME) and dynamic headspace coupled to GC-MS. On the basis of these stable isotope dilution assay results, statistical evaluation by partial least-squares discriminant analysis (PLS-DA) was performed. Important variables were the odor activity values of ethyl isobutanoate, ethyl 2-methylbutanoate, 3-methylbutanol, butyric acid, E,E-2,4-decadienal, hexanoic acid, guaiacol, 2-phenylethanol, and the sum of the odor activity values of Z-3-hexenal, E-2-hexenal, Z-3-hexenyl acetate, and Z-3-hexenol. Classification performed with these variables predicted 88% of the olive oils? quality correctly. Additionally, the aroma compounds, which are characteristic for some off-flavors, were dissolved in refined plant oil. Sensory evaluation of these models demonstrated that the off-flavors rancid, fusty, and vinegary could be successfully simulated by a limited number of odorants.
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Article in scientific Journal
DOI : 10.1021/jf203406s
ISSN: 1520-5118
Appears in Collections:Publikationen Life Sciences und Facility Management

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