Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS-GC/MS analysis and voltammetric electronic tongue.
- Autores: Khalid Tahri, Andreia A Duarte, Gonçalo Carvalho, Paulo A Ribeiro, Marco Gomes da Silva, Davide Mendes, Nezha El Bari, Maria Raposo, Benachir Bouchikhi
- Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 2, 2018, págs. 681-690
- Idioma: inglés
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Resumen
Background: In this paper, various extra-virgin and virgin olive oils samples from different Portuguese markets were studied. For this purpose, a voltammetric electronic tongue (VE-tongue), consisting of two kinds of working electrode within the array, together with physicochemical analysis and headspace gas chromatography coupled with mass spectrometry (HS-GC-MS), were applied. In addition, preliminary considerations of relationships between physicochemical parameters and multisensory system were reported.; Results: The physicochemical parameters exhibit significant differences among the analyzed olive oil samples that define its qualities. Regarding the aroma profile, 14 volatile compounds were characterized using HS-GC-MS; among these, hex-2-enal, hexanal, acetic acid, hex-3-ene-1-ol acetate and hex-3-en-1-ol were semi-quantitatively detected as the main aroma compounds in the analyzed samples. Moreover, pattern recognition methods demonstrate the discrimination power of the proposed VE-tongue system. The results reveal the VE-tongue's ability to classify olive oil samples and to identify unknown samples based of built models. In addition, the correlation between VE-tongue and physicochemical analysis exhibits a remarkable prediction model aimed at anticipating carotenoid content.; Conclusion: The preliminary results of this investigation indicate that physicochemical and HS-GC-MS analysis, together with multisensory system coupled with chemometric techniques, presented a satisfactory performance regarding olive oil sample discrimination and identification. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.
