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, 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.
EEA Mendoza
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, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). 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
Fuente
Food Analytical Methods 7 (10) : 2122–2136 (November 2014)
Materia
Aceite de Oliva
Compuesto Volátil
Análisis Multivariante
Variedades
Olive Oil
Volatile Compounds
Multivariate Analysis
Varieties
Aceite de Oliva Extra Virgen
Argentina
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2949
Acceder
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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, Mariela VanesaJofre, Viviana PatriciaSilva, María FernandaAceite de OlivaCompuesto VolátilAnálisis MultivarianteVariedadesOlive OilVolatile CompoundsMultivariate AnalysisVarietiesAceite de Oliva Extra VirgenArgentinaThe 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.EEA MendozaFil: 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, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). 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; Argentina2018-08-02T11:37:56Z2018-08-02T11:37:56Z2014-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/2949https://link.springer.com/article/10.1007/s12161-014-9854-21936-97511936-976Xhttps://doi.org/10.1007/s12161-014-9854-2Food Analytical Methods 7 (10) : 2122–2136 (November 2014)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:22Zoai:localhost:20.500.12123/2949instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:23.197INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Aceite de Oliva
Compuesto Volátil
Análisis Multivariante
Variedades
Olive Oil
Volatile Compounds
Multivariate Analysis
Varieties
Aceite de Oliva Extra Virgen
Argentina
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, Mariela Vanesa
Jofre, Viviana Patricia
Silva, María Fernanda
author Fernández, María de Los Ángeles
author_facet Fernández, María de Los Ángeles
Assof, Mariela Vanesa
Jofre, Viviana Patricia
Silva, María Fernanda
author_role author
author2 Assof, Mariela Vanesa
Jofre, Viviana Patricia
Silva, María Fernanda
author2_role author
author
author
dc.subject.none.fl_str_mv Aceite de Oliva
Compuesto Volátil
Análisis Multivariante
Variedades
Olive Oil
Volatile Compounds
Multivariate Analysis
Varieties
Aceite de Oliva Extra Virgen
Argentina
topic Aceite de Oliva
Compuesto Volátil
Análisis Multivariante
Variedades
Olive Oil
Volatile Compounds
Multivariate Analysis
Varieties
Aceite de Oliva Extra Virgen
Argentina
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.
EEA Mendoza
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, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). 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 2014-11
2018-08-02T11:37:56Z
2018-08-02T11:37:56Z
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/20.500.12123/2949
https://link.springer.com/article/10.1007/s12161-014-9854-2
1936-9751
1936-976X
https://doi.org/10.1007/s12161-014-9854-2
url http://hdl.handle.net/20.500.12123/2949
https://link.springer.com/article/10.1007/s12161-014-9854-2
https://doi.org/10.1007/s12161-014-9854-2
identifier_str_mv 1936-9751
1936-976X
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Food Analytical Methods 7 (10) : 2122–2136 (November 2014)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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