Safe and Fast Fingerprint Aroma Detection in Adulterated Extra Virgin Olive Oil Using Gas Chromatography–Olfactometry-Mass Spectrometry Combined with Chemometrics

The undeclared blending of extra virgin olive oils (EVOOs) with refined pomace olive oils (RPOO) is a well-known fraudulent practice. Despite the efforts made, it still remains a highly challenging authenticity issue to deal with. The present paper presents a fast fingerprint aroma technique, namely...

Full description

Saved in:
Bibliographic Details
Published in:Food analytical methods 2021-10, Vol.14 (10), p.2121-2135
Main Authors: Drira, Malika, Guclu, Gamze, Portolés, Tania, Jabeur, Hazem, Kelebek, Hasim, Selli, Serkan, Bouaziz, Mohamed
Format: Article
Language:English
Subjects:
Analytical Chemistry
Aroma compounds
Chemical composition
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Chromatography
Fatty acids
Fingerprints
Food Science
Gas chromatography
Isomers
Linoleic acid
Mass spectrometry
Mass spectroscopy
Microbiology
Odorants
Oleic acid
Olfactometers
Olive oil
Scientific imaging
Spectroscopy
Triglycerides
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The undeclared blending of extra virgin olive oils (EVOOs) with refined pomace olive oils (RPOO) is a well-known fraudulent practice. Despite the efforts made, it still remains a highly challenging authenticity issue to deal with. The present paper presents a fast fingerprint aroma technique, namely gas chromatography–olfactometry-mass spectrometry, which were tested as rapid screening tools for the detection of this adulteration.To overcome the lack of real adulterated samples was used to prepare EVOO mixtures with RPOO at different percentages. Besides, the quality indices was used as good markers to detect the illicit blends from the authentic oils such as K 232 with 4% RPOO, K 270 with 3% RPOO, and the variation of specific extinction (ΔK) of the adulterated EVOO with 10% RPOO. The addition of > 20% RPOO to EVOO would not be detected by the amount of TC18:1, fatty acids, and peroxide value. Moreover, using the sum of octadecadienoic and octadecatrienoic TFA isomers (TC18:2 + TC18:3) was confirmed to be good purity indices for the adulteration with 10 and 20% of RPOO. However, the main triglyceride found in oils samples were SOL + POO, OOL + LnPP, and OOO + PoPP as expected from the high oleic acid and low contents in linoleic and linoleic acid. Regarding volatile composition, thirty-four relevant aroma compounds and twenty-one key odorants were quantified in EVOO, RPOO, and EVOO adulterated with 1–20% of RPOO. Graphical abstract
ISSN:1936-9751
1936-976X
DOI:10.1007/s12161-021-02034-z