Blasi Francesca, Pollini Luna, Cossignani Lina
University of Perugia, Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, Via San Costanzo, 06126 Perugia, Italy.
Foods. 2019 Feb 5;8(2):58. doi: 10.3390/foods8020058.
In recent years, there is an increasing interest in high-quality extra virgin olive oils (EVOOs) produced from local cultivars. They have particular chemical/organoleptic characteristics and are frequently subjected to fraud, whereby the control of quality requires a powerful varietal check. In the present research, triacylglycerols (TAGs) and volatiles have been studied as chemical markers for the authentication of EVOO samples from four Italian varieties of (Dolce Agogia, Frantoio, Leccino, and Moraiolo). The monocultivar EVOO samples have been subjected to a chemical⁻enzymatic chromatographic method in order to perform a stereospecific analysis, an important procedure for the characterization of TAG of food products. The results, combined with chemometric analysis (linear discriminant analysis, LDA), were elaborated in order to classify Italian EVOO monocultivar samples. In accordance with the total and intrapositional fatty acid (FA) composition of TAG fraction, the results were allowed to carry out a varietal discrimination. In addition, volatile compounds were also determined by solid-phase micro-extraction gas chromatography⁻mass spectrometry analysis. All EVOO samples were correctly classified when TAG stereospecific data and volatile results were elaborated by the LDA procedure, even if volatile compounds showed a higher discriminant power.
近年来，人们对用当地品种生产的高品质特级初榨橄榄油（EVOOs）兴趣日益浓厚。它们具有特殊的化学/感官特性，且经常遭遇欺诈行为，因此质量控制需要进行有力的品种检验。在本研究中，甘油三酯（TAGs）和挥发性成分已被作为化学标志物进行研究，用于鉴定来自四个意大利品种（Dolce Agogia、Frantoio、Leccino和Moraiolo）的EVOO样品。单一品种的EVOO样品已采用化学 - 酶促色谱方法进行立体特异性分析，这是食品TAG表征的重要程序。结合化学计量分析（线性判别分析，LDA）对结果进行阐述，以便对意大利单一品种EVOO样品进行分类。根据TAG馏分的总脂肪酸（FA）组成和位置内脂肪酸组成，这些结果能够进行品种鉴别。此外，挥发性化合物也通过固相微萃取气相色谱 - 质谱分析进行测定。当通过LDA程序对TAG立体特异性数据和挥发性结果进行阐述时，所有EVOO样品都被正确分类，尽管挥发性化合物显示出更高的判别能力。
