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https://doi.org/10.21256/zhaw-1867| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| 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 |
| DOI: | 10.21256/zhaw-1867 10.1021/jf203406s |
| Published in: | Journal of Agricultural and Food Chemistry |
| Volume(Issue): | 60 |
| Issue: | 1 |
| Page(s): | 394 |
| Pages to: | 401 |
| Issue Date: | 26-Nov-2012 |
| Publisher / Ed. Institution: | American Chemical Society |
| ISSN: | 0021-8561 1520-5118 |
| 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. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/4263 |
| Fulltext version: | Published version |
| License (according to publishing contract): | Licence according to publishing contract |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Food and Beverage Innovation (ILGI) |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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| 2012_Dierkes_Quality_Evaluation_of_Olive_Oil_by_Statistical_Analysis.pdf | 235.37 kB | Adobe PDF |  View/Open |
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Dierkes, G., Bongartz, A., Guth, H., & Hayen, H. (2012). Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds. Journal of Agricultural and Food Chemistry, 60(1), 394–401. https://doi.org/10.21256/zhaw-1867
Dierkes, G. et al. (2012) ‘Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds’, Journal of Agricultural and Food Chemistry, 60(1), pp. 394–401. Available at: https://doi.org/10.21256/zhaw-1867.
G. Dierkes, A. Bongartz, H. Guth, and H. Hayen, “Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds,” Journal of Agricultural and Food Chemistry, vol. 60, no. 1, pp. 394–401, Nov. 2012, doi: 10.21256/zhaw-1867.
DIERKES, Georg, Annette BONGARTZ, Helmut GUTH und Heiko HAYEN, 2012. Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds. Journal of Agricultural and Food Chemistry. 26 November 2012. Bd. 60, Nr. 1, S. 394–401. DOI 10.21256/zhaw-1867
Dierkes, Georg, Annette Bongartz, Helmut Guth, and Heiko Hayen. 2012. “Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds.” Journal of Agricultural and Food Chemistry 60 (1): 394–401. https://doi.org/10.21256/zhaw-1867.
Dierkes, Georg, et al. “Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds.” Journal of Agricultural and Food Chemistry, vol. 60, no. 1, Nov. 2012, pp. 394–401, https://doi.org/10.21256/zhaw-1867.
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