Proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis for rapid detection of oxidative alteration of olive oil

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 20, 2006, Pages 7635-7640

  Aprea, Eugenio ^a,b   Biasioli, Franco ^a   Sani, Graziano ^c   Cantini, Claudio ^c   Märk, Tilmann D ^b,d   Gasperi, Flavia ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF INNSBRUCK   (Austria)

^c CNR IVALSA   (Italy)

^d Physics and Informatics   (Slovakia)

Author keywords

Fragmentation patterns; Lipid oxidation; Multivariate analysis; Olive oil; Peroxide value; Proton transfer reaction mass spectrometry; Volatile compounds

Indexed keywords

OLIVE OIL; PEROXIDE; VEGETABLE OIL;

ANALYSIS OF VARIANCE; ARTICLE; CHEMISTRY; CLASSIFICATION; HEAT; HUMAN; MASS SPECTROMETRY; METHODOLOGY; OXIDATION REDUCTION REACTION;

ANALYSIS OF VARIANCE; HEAT; HUMANS; MASS SPECTROMETRY; OXIDATION-REDUCTION; PEROXIDES; PLANT OILS;

EID: 33750483249     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060970r     Document Type: Article

References (41)

1. Flath, R. A.; Forrey, R. R.; Guadagni, D. G. Aroma components of olive oil. J. Agric. Food Chem. 1973, 21, 948-952.
2. Morales, M. T.; Aparicio, R.; Rios, J. J. Dynamic headspace gas chromatographic method for determining volatiles in virgin olive oil. J. Chromatogr. A 1994, 668, 455-462.
3. Morales, M. T.; Alonso, M. V.; Rios, J. J.; Aparicio, R. Virgin olive oil aroma: relationship between volatile compounds and sensory attributes by chemometrics. J. Agric. Food Chem. 1995, 43, 2925-2931.
4. Angerosa, F.; Di Giacinto, L.; Vito, R.; Cumitini, S. Sensory evaluation of virgin olive oils by artificial neural network processing of dynamic head-space gas chromatographic data. J. Sci. Food Agric. 1996, 72, 323-328.
5. Aparicio, R.; Morales, M. T.; Alonso, M. V. Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel. J. Am. Oil Chem. Soc. 1996, 73, 1253-1264.
6. Guth, H.; Grosh, W. A comparative study of the potent odorants of different virgin olive oils. Fett Wiss. Technol. 1991, 93, 335-339.
7. Guth, H.; Grosh, W. Quantification of potent odorants of virgin olive oil by stable-isotope dilution assays. J. Am. Oil Chem. Soc. 1993, 70, 513-518.
8. Morales, M. T.; Aparicio, R.; Calvente, J. J. Influence of olive ripeness on the concentration of green aroma compounds in virgin olive oil. Flavour Fragrance J. 1996, 11, 171-178.
9. Olias, J. M.; Pérez, A. G.; Rios, J. J.; Sanz, L. C. Aroma of virgin olive oil: biogenesis of the "green" odor notes. J. Agric. Food Chem. 1993, 41, 2368-2373.
10. Snyder, J. M.; Frankel, E. N.; Selke, E.; Warner, K. Comparison of gas chromatographic methods for volatile lipid oxidation compounds in soybean oil. J. Am. Oil Chem. Soc. 1988, 65, 1617-1620.
11. Warner, K.; Frankel, E. N.; Moulton, K. J. Flavor evaluation of crude oil to predict the quality of soybean oil. J. Am. Oil Chem. Soc. 1988, 65, 386-391.
12. EEC. Regulation 796/2002 of 6 May 2002. Off. J. Eur. Union 2002.
13. Gonzalez-Martin, I.; Perez-Pavon, J.; Corder, B. M.; Pinto, C. G. Classification of vegetable oils by linear discriminant analysis of electronic nose data. Anal. Chim. Acta 1999, 384, 83-94.
14. Garcia-Gonzalez, D. L.; Aparicio, R. Virgin olive oil quality classification combining neural network and MOS sensors. J. Agric. Food Chem. 2003, 51, 3515-3519.
15. Marcos Lorenzo, I.; Perez-Pavon, J. L.; Fernandez Laespada, M. E.; García Pinto, C.; Moreno Corsero, B. Detection of adulterants in olive oil by headspace-mass spectrometry. J. Chromatogr. A 2002, 945, 221-230.
16. Lindinger, W.; Hirber, J.; Paretzke, H. An ion/molecule-reaction mass spectrometer used for on-line trace gas analysis. Int. J. Mass Spectrom. Ion Process. 1993, 129, 79-88.
17. Lindinger, W.; Hansel, A.; Jordan, A. On-line monitoring of volatile organic compounds at ppt level by means of proton-transfer-reaction mass spectrometry (PTR-MS): medical application, food control and environmental research. Int. J. Mass Spectrom. Ion Process. 1998, 173, 191-241.
18. Biasioli, F.; Gasperi, F.; Aprea, E.; Colato, L.; Boscaini, E.; Märk, T. Fingerprinting mass spectrometry by PTR-MS: heat treatment vs. pressure treatments of red orange juice - a case study. Int. J. Mass Spectrom. 2003, 225-224, 343-353.
19. Biasioli, F.; Gasperi, F.; Aprea, E.; Mott, D.; Boscaini, E.; Mayr, D.; Märk, T. D. Coupling proton transfer reaction-mass spectrometry with linear discriminant analysis: a case study. J. Agric. Food Chem. 2003, 51, 7227-7233.
20. Mayr, D.; Margesin, R.; Klingsbichel, E.; Härtungen, E.; Jenewein, D.; Schinner, F.; Märk, T. D. Rapid detection of meat spoilage by measuring volatile organic compounds by using proton transfer reaction mass spectrometry. Appl. Environ. Microbiol. 2003, Aug, 4697-4705.
21. Jaksch, D.; Margesin, R.; Mikoviny, T.; Skalny, J. D.; Hartungen, E.; Schinner, F.; Mason, N. J.; Mark, T. D. The effect of ozone treatment on the microbial contamination of pork meat measured by detecting the emissions using PTR-MS and by enumeration of microorganisms. Int. J. Mass Spectrom. 2004, 239, 209-214.
22. Gasperi, F.; Gallerani, G.; Boschetti, A.; Biasioli, F.; Monetti, A.; Boscaini, E.; Jordan, A.; Lindinger, W.; Iannotta, S. The mozzarella cheese flavour profile: a comparison between judge panel analysis and proton transfer reaction mass spectrometry. J. Sci. Food Agric. 2001, 81 (3), 357-363.
23. Aprea, E.; Biasioli, F.; Gasperi, F.; Mott, D.; Marini, F.; Mark, T. D. Assessment of Trentingrana cheese ageing by proton transfer reaction - mass spectrometry and chemometrics. Int. Dairy J. 2006, in press (doi:10.1016/j. idairyj.2006.02.008).
24. Biasioli, F.; Gasperi, F.; Aprea, E.; Endrizzi, I.; Framondino, V.; Marini, F.; Mott, D.; Mark, T. D. Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of "Trentingrana" cheese. Food Qual. Pref. 2006, 17 (1-2), 63-75.
25. Aprea, E.; Biasioli, F.; Gasperi, F.; Märk, T. D.; van Ruth, S. M. In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing. Flavour Fragrance J. 2006, 21, 53-58.
26. Warneke, C.; Kuczynski, J.; Hansel, A.; Jordan, A.; Vogel, W.; Lindinger, W. Proton transfer reaction mass spectrometry (PTR-MS): propanol in human breath. Int. J. Mass Spectrom. Ion Process. 1996, 154, 61-70.
27. Taucher, J.; Hansel, A.; Jordan, A.; Lindinger, W. Analysis of compounds in human breath after ingestion of garlic using proton-transfer-reaction mass spectrometry. J. Agric. Food Chem. 1996, 44, 3778-3782.
28. Morales, M. T.; Rios, J. J.; Aparicio, R. Changes in the volatile composition of virgin olive oil during oxidation: flavours and off-flavors. J. Agric. Food Chem. 1997, 45, 2666-2673.
29. Giomo, A. Organoleptic assessment of virgin olive oil. COI/T. 20Doc. N. 15/Rev, 1: a new robust statistical approach to classify the oils. Presented at the European Conference "Food Industry and Statistic", Jan 19-21, 2000.
30. Hansel, A.; Jordan, A.; Holzinger, R.; Prazeller, P.; Vogel, W.; Lindinger, W. Proton transfer reaction mass spectrometry: online trace gas analysis at the ppb level. Int. J. Mass Spectrom. Ion Process. 1995, 149/150, 609-619.
31. Karl, T.; Yeretzian, C.; Jordan, A.; Lindinger, W. Dynamic measurements of partition coefficients using proton-transfer-reaction mass spectrometry (PTR-MS). Int. J. Mass Spectrom. 2003, 223/224, 383-395.
32. Duda, R. O.; Hart, P. E.; Stork, D. G. Pattern Classification, 2nd ed.; Wiley-Interscience: New York, 2001.
33. Kemsley, E. K. Discriminant Analysis and Class Modelling of Spectroscopic Data; Wiley: Chichester, U.K. 1998.
34. Good, I. Resampling Methods: A Practical Guide to Data Analysis; Birkhauser: Boston, MA, 1999.
35. Satue, M. T.; Huang, S. W.; Frankel, E. N. Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil. J. Am. Oil Chem. Soc. 1995, 72, 1131-1137.
36. Aparicio, R.; Roda, L.; Albi, M. A.; Gutierrez, F. Effect of various compounds on virgin olive oil stability measured by rancimat. J. Agric. Food Chem. 1999, 47, 4150-4155.
37. Buhr, K.; van Ruth, S.; Delahunty, C. Analysis of volatile flavour compounds by proton-transfer reaction-mass spectrometry: fragmentation patterns and discrimination between isobaric and isomeric compounds. Int. J. Mass Spectrom. 2002, 221, 1-7.
38. Kochhar, S. P. Oxidative pathways to the formation of off-flavours. In Food Taints and Off-Flavours; Saxby, M. J., Ed.; Blackie Academic and Professional: London, U.K., 1993; pp 150-201.
39. Dobarganes, M. C.; Rios, J. J.; Perez-Camino, M. C. Relationship between the composition of vegetable oils and the volatile components produced in their thermoxidation. Grasas Aceites 1986, 37, 61-67.
40. Reiners, J.; Grosch, W. Odorants of virgin olive oils with different flavor profiles. J. Agric. Food Chem. 1998, 46, 2754-2763.
41. Fall, R.; Karl, T.; Jordan, A.; Lindinger, W. Biogenic C5 VOCs: release from leaves after freeze-thaw wounding and occurrence in air at a high mountain observatory. Atmos. Environ. 2001, 35, 3905-3916.