Volatile profile characterization of extra virgin olive oils from Argentina by HS-SPME/GC-MS and multivariate pattern recognition tools

Autores
Fernández, María de Los Ángeles; Assof Roa, Mariela Vanesa; Jofre, Viviana Patricia; Silva, María Fernanda
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The distinctive aroma of virgin olive oil is attributed to a large number of chemical compounds of different classes such as aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other volatile compounds that are not yet identified. The aim of the present study lies in the characterization of compound volatile profile of the most representative olive oil cultivars produced in Argentina. The methodology proposed was based on the development of headspace (HS)-SPME/GC-MS with the subsequent analysis of the chemical fingerprints using a discriminant analysis method and a principal component analysis data compression strategy to distinguish olive oils from different varietal origins. Carboxen/polydimethylsiloxane (75 μm) fiber was the most efficient to trap volatile compounds. Optimization of the SPME conditions was also carried out using multivariate methods. To avoid the influence of factors other than the cultivar, olive trees were cultivated under the same agronomic and pedoclimatic conditions; olive fruits were picked at the same stage of ripeness, and their oils were extracted with the same processing system. Volatile fractions from oils of the analyzed cultivars consisted of a complex mixture of more than 40 compounds. Both quantitative and qualitative differences were found among cultivars. The analytical data association with multivariate analysis constitutes a reliable analytical tool with potential ability to discriminate monovarietal extra virgin olive oil from Argentina.
Fil: Fernández, María de Los Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Assof Roa, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Silva, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Materia
Gc-Ms
Olive Oil
Spme Optimization
Varietal Characterization
Multivariate Analysis
Argentine
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/22410
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/22410
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Volatile profile characterization of extra virgin olive oils from Argentina by HS-SPME/GC-MS and multivariate pattern recognition toolsFernández, María de Los ÁngelesAssof Roa, Mariela VanesaJofre, Viviana PatriciaSilva, María FernandaGc-MsOlive OilSpme OptimizationVarietal CharacterizationMultivariate AnalysisArgentinehttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The distinctive aroma of virgin olive oil is attributed to a large number of chemical compounds of different classes such as aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other volatile compounds that are not yet identified. The aim of the present study lies in the characterization of compound volatile profile of the most representative olive oil cultivars produced in Argentina. The methodology proposed was based on the development of headspace (HS)-SPME/GC-MS with the subsequent analysis of the chemical fingerprints using a discriminant analysis method and a principal component analysis data compression strategy to distinguish olive oils from different varietal origins. Carboxen/polydimethylsiloxane (75 μm) fiber was the most efficient to trap volatile compounds. Optimization of the SPME conditions was also carried out using multivariate methods. To avoid the influence of factors other than the cultivar, olive trees were cultivated under the same agronomic and pedoclimatic conditions; olive fruits were picked at the same stage of ripeness, and their oils were extracted with the same processing system. Volatile fractions from oils of the analyzed cultivars consisted of a complex mixture of more than 40 compounds. Both quantitative and qualitative differences were found among cultivars. The analytical data association with multivariate analysis constitutes a reliable analytical tool with potential ability to discriminate monovarietal extra virgin olive oil from Argentina.Fil: Fernández, María de Los Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Assof Roa, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Silva, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaSpringer2014-04-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/22410Fernández, María de Los Ángeles; Assof Roa, Mariela Vanesa; Jofre, Viviana Patricia; Silva, María Fernanda; Volatile profile characterization of extra virgin olive oils from Argentina by HS-SPME/GC-MS and multivariate pattern recognition tools; Springer; Food Analytical Methods; 7; 10; 17-4-2014; 2122-21361936-97511936-976XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s12161-014-9854-2info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs12161-014-9854-2info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:48:13Zoai:ri.conicet.gov.ar:11336/22410instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:48:13.728CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Volatile profile characterization of extra virgin olive oils from Argentina by HS-SPME/GC-MS and multivariate pattern recognition tools
title Volatile profile characterization of extra virgin olive oils from Argentina by HS-SPME/GC-MS and multivariate pattern recognition tools
spellingShingle Volatile profile characterization of extra virgin olive oils from Argentina by HS-SPME/GC-MS and multivariate pattern recognition tools
Fernández, María de Los Ángeles
Gc-Ms
Olive Oil
Spme Optimization
Varietal Characterization
Multivariate Analysis
Argentine
title_short Volatile profile characterization of extra virgin olive oils from Argentina by HS-SPME/GC-MS and multivariate pattern recognition tools
title_full Volatile profile characterization of extra virgin olive oils from Argentina by HS-SPME/GC-MS and multivariate pattern recognition tools
title_fullStr Volatile profile characterization of extra virgin olive oils from Argentina by HS-SPME/GC-MS and multivariate pattern recognition tools
title_full_unstemmed Volatile profile characterization of extra virgin olive oils from Argentina by HS-SPME/GC-MS and multivariate pattern recognition tools
title_sort Volatile profile characterization of extra virgin olive oils from Argentina by HS-SPME/GC-MS and multivariate pattern recognition tools
dc.creator.none.fl_str_mv Fernández, María de Los Ángeles
Assof Roa, Mariela Vanesa
Jofre, Viviana Patricia
Silva, María Fernanda
author Fernández, María de Los Ángeles
author_facet Fernández, María de Los Ángeles
Assof Roa, Mariela Vanesa
Jofre, Viviana Patricia
Silva, María Fernanda
author_role author
author2 Assof Roa, Mariela Vanesa
Jofre, Viviana Patricia
Silva, María Fernanda
author2_role author
author
author
dc.subject.none.fl_str_mv Gc-Ms
Olive Oil
Spme Optimization
Varietal Characterization
Multivariate Analysis
Argentine
topic Gc-Ms
Olive Oil
Spme Optimization
Varietal Characterization
Multivariate Analysis
Argentine
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The distinctive aroma of virgin olive oil is attributed to a large number of chemical compounds of different classes such as aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other volatile compounds that are not yet identified. The aim of the present study lies in the characterization of compound volatile profile of the most representative olive oil cultivars produced in Argentina. The methodology proposed was based on the development of headspace (HS)-SPME/GC-MS with the subsequent analysis of the chemical fingerprints using a discriminant analysis method and a principal component analysis data compression strategy to distinguish olive oils from different varietal origins. Carboxen/polydimethylsiloxane (75 μm) fiber was the most efficient to trap volatile compounds. Optimization of the SPME conditions was also carried out using multivariate methods. To avoid the influence of factors other than the cultivar, olive trees were cultivated under the same agronomic and pedoclimatic conditions; olive fruits were picked at the same stage of ripeness, and their oils were extracted with the same processing system. Volatile fractions from oils of the analyzed cultivars consisted of a complex mixture of more than 40 compounds. Both quantitative and qualitative differences were found among cultivars. The analytical data association with multivariate analysis constitutes a reliable analytical tool with potential ability to discriminate monovarietal extra virgin olive oil from Argentina.
Fil: Fernández, María de Los Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Assof Roa, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Silva, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
description The distinctive aroma of virgin olive oil is attributed to a large number of chemical compounds of different classes such as aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other volatile compounds that are not yet identified. The aim of the present study lies in the characterization of compound volatile profile of the most representative olive oil cultivars produced in Argentina. The methodology proposed was based on the development of headspace (HS)-SPME/GC-MS with the subsequent analysis of the chemical fingerprints using a discriminant analysis method and a principal component analysis data compression strategy to distinguish olive oils from different varietal origins. Carboxen/polydimethylsiloxane (75 μm) fiber was the most efficient to trap volatile compounds. Optimization of the SPME conditions was also carried out using multivariate methods. To avoid the influence of factors other than the cultivar, olive trees were cultivated under the same agronomic and pedoclimatic conditions; olive fruits were picked at the same stage of ripeness, and their oils were extracted with the same processing system. Volatile fractions from oils of the analyzed cultivars consisted of a complex mixture of more than 40 compounds. Both quantitative and qualitative differences were found among cultivars. The analytical data association with multivariate analysis constitutes a reliable analytical tool with potential ability to discriminate monovarietal extra virgin olive oil from Argentina.
publishDate 2014
dc.date.none.fl_str_mv 2014-04-17
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/22410
Fernández, María de Los Ángeles; Assof Roa, Mariela Vanesa; Jofre, Viviana Patricia; Silva, María Fernanda; Volatile profile characterization of extra virgin olive oils from Argentina by HS-SPME/GC-MS and multivariate pattern recognition tools; Springer; Food Analytical Methods; 7; 10; 17-4-2014; 2122-2136
1936-9751
1936-976X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/22410
identifier_str_mv Fernández, María de Los Ángeles; Assof Roa, Mariela Vanesa; Jofre, Viviana Patricia; Silva, María Fernanda; Volatile profile characterization of extra virgin olive oils from Argentina by HS-SPME/GC-MS and multivariate pattern recognition tools; Springer; Food Analytical Methods; 7; 10; 17-4-2014; 2122-2136
1936-9751
1936-976X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s12161-014-9854-2
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs12161-014-9854-2
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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