We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Sensory, spectrometric (PTR-ToF-MS) and chemometric analyses to distinguish extra virgin from virgin olive oils.
- Authors
Marone, Elettra; Masi, Elisa; Taiti, Cosimo; Pandolfi, Camilla; Bazihizina, Nadia; Azzarello, Elisa; Fiorino, Piero; Mancuso, Stefano
- Abstract
Olive oil samples were obtained from six cultivars grown in different environments, and graded by chemical analyses as extra virgin (EVOOs). These were evaluated for flavors and off-flavors, and relative VOCs spectrum as determined by PTR-ToF-MS. A hierarchical clustering of Panel test data separated olive oil in three groups, one including the samples with perceived off-flavor (VOOs), regardless of cultivar and environment. The Pearson's correlation coefficients between the mass data from PTR-ToF-MS and the sensory characteristics perceived by the Panel test were determined. A mass-to-sensory attributes correlation index was calculated. A color-coded card was built up based on the intensities (ncps) of five selected protonated mass data that was able to distinguish EVOOs from VOOs olive oil samples.
- Publication
Journal of Food Science & Technology, 2017, Vol 54, Issue 6, p1368
- ISSN
0022-1155
- Publication type
Article
- DOI
10.1007/s13197-017-2541-8