The volatile compositions of 192 olive oil samples from five different European countries were investigated by PTR-MS sample headspace analysis. The mass spectra of all samples showed many masses with high abundances, indicating the complex VOC composition of olive oil. Three different PLS-DA models were fitted to the data to classify samples into ‘country’, ‘region’ and ‘district’ of origin, respectively. Correct classification rates were assessed by cross-validation. The first fitted model produced an 86% success rate in classifying the samples into their country of origin. The second model, which was fitted to the Italian oils only, also demonstrated satisfactory results, with 74% of samples successfully classified into region of origin. The third model, classifying the Italian samples into district of origin, yielded a success rate of only 52%. This lower success rate might be due to either the small class set, or to genuine similarities between olive oil VOC compositions on this tight scale
Geographical origin classification of olive oils by PTR-MS / Nooshin, Araghipour; Jennifer, Colineau; Koot, Alex; Wies, Akkermans; Jose Manuel Moreno, Rojas; Jonathan, Beauchamp; Wisthaler, Armin; Tilmann D., Mark; Downey, Gerard; Guillou, Claude; Mannina, Luisa; Saskia Van, Ruth. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - ELETTRONICO. - 108:1(2008), pp. 374-383. [10.1016/j.foodchem.2007.10.056]
Geographical origin classification of olive oils by PTR-MS
MANNINA, LUISA;
2008
Abstract
The volatile compositions of 192 olive oil samples from five different European countries were investigated by PTR-MS sample headspace analysis. The mass spectra of all samples showed many masses with high abundances, indicating the complex VOC composition of olive oil. Three different PLS-DA models were fitted to the data to classify samples into ‘country’, ‘region’ and ‘district’ of origin, respectively. Correct classification rates were assessed by cross-validation. The first fitted model produced an 86% success rate in classifying the samples into their country of origin. The second model, which was fitted to the Italian oils only, also demonstrated satisfactory results, with 74% of samples successfully classified into region of origin. The third model, classifying the Italian samples into district of origin, yielded a success rate of only 52%. This lower success rate might be due to either the small class set, or to genuine similarities between olive oil VOC compositions on this tight scaleI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
