Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil.
Reference Laboratory for Physical, Sensory and Statistics Analysis, Science and Food Quality Center, Food Technology Institute (ITAL), Avenida Brasil 2880, 13070-178 Campinas, SP, Brazil.
Food Res Int. 2023 May;167:112697. doi: 10.1016/j.foodres.2023.112697. Epub 2023 Mar 20.
A protocol was optimized to determine the volatile profile from monovarietal virgin olive oil (VOO) by multiple headspace solid-phase microextraction (MHS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. For this, a Plackett-Burman (PB) and central composite rotational designs (CCRD) were used to define the best condition of extraction. Moreover, fatty acids profile and principal component analysis (PCA) was used to identify markers among the cultivars. The amount of 0.1 g of sample was enough to express the volatile composition of the olive oils by MHS-SPME. Volatile compounds [nonanal, (Z)-3-Hexen-1-ol, (Z)-3-Hexenyl Acetate, Hexyl Acetate, 3-Methylbutyl Acetate, (E)-2-Hexen-1-ol, (E)-2-Hexenyl Acetate] and fatty acids [C17:1, C18, C18:1, C18:2] were those reported such as the markers in the varieties of olive oils. The PCA analysis allowed the classification of the most representative volatiles and fatty acids for each cultivar. Through two principal components was possible to obtain 81.9% of explanation of the variance of the compounds. The compounds were quantified using a validated method. The MHS-SPME combined with multivariate analysis showed a promising tool to identify markers and for the discrimination of olive oil varieties.
已经优化了一个方案，以通过多顶空固相微萃取（MHS-SPME）和气相色谱-质谱联用（GC-MS）分析来确定单品种初榨橄榄油（VOO）的挥发性成分。为此，使用 Plackett-Burman（PB）和中心复合旋转设计（CCRD）来确定最佳萃取条件。此外，还使用脂肪酸图谱和主成分分析（PCA）来鉴定品种之间的标志物。通过 MHS-SPME，0.1g 的样品量足以表达橄榄油的挥发性成分。挥发性化合物[壬醛、（Z）-3-己烯-1-醇、（Z）-3-己烯基乙酸酯、己酸乙酯、3-甲基丁酸乙酯、（E）-2-己烯-1-醇、（E）-2-己烯基乙酸酯]和脂肪酸[C17:1、C18、C18:1、C18:2]是橄榄油品种中的标志物。PCA 分析允许对每个品种的最具代表性的挥发性和脂肪酸进行分类。通过两个主成分，可以获得 81.9%的化合物方差解释。使用经过验证的方法对化合物进行定量。MHS-SPME 与多元分析相结合，是一种有前途的鉴定标志物和区分橄榄油品种的工具。
