Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy

Food Research International

Volumn 50, Issue 1, 2013, Pages 250-258

  Inarejos Garcia A M ^a   Gomez Alonso S ^a,b   Fregapane, G ^a   Salvador, M D ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b Parque Cientifico y Tecnologico de Albacete   (Spain)

Author keywords

Chemometric; Minor components; Near infrared (NIR); Sensory; Virgin olive oil

Indexed keywords

CHEMOMETRICES; MINOR COMPONENTS; NEAR INFRA RED; SENSORY; VIRGIN OLIVE OIL;

INFRARED DEVICES; PHENOLS; SCREENING; VEGETABLE OILS; VOLATILE ORGANIC COMPOUNDS;

QUALITY CONTROL;

EID: 84868645040     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.10.029     Document Type: Article

References (30)

1. Andrewes P., Busch J., Joode T., Groenewegen A., Alexandre H. Sensory properties of virgin olive oil polyphenols: Identification of deacetoxy-ligstroside aglycon as a key contributor to pungency. Journal of Agriculture and Food Chemistry 2003, 51:1415-1420.
2. Angerosa F., Servili M., Selvaggini R., Taticchi A., Esposto S., Montedoro G. Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality. Journal of Chromatography A 2004, 1054:17-31.
3. AOCS Official methods and recommended practises of the American Oil Chemist Society, 5th Champaign, Illinois 1998.
4. Bendini A., Cerretani L., Di Virgilio F., Belloni P., Bonoli-Carbognin M., Lerker G. Preliminary evaluation of the application of the FTNIR spectroscopy to control the geographic origin and quality of virgin olive oils. Journal of Food Quality 2007, 30:424-437.
5. Boskou D. Olive oil, chemistry and technology 2006, AOCS Press, Champaign.
6. Christy A.A., Kasemsumran S., Du Y., Ozaki Y. The detection and quantification of adulteration in olive oil by Near-Infrared spectroscopy and chemometrics. Analytical Sciences 2004, 20:935-940.
7. Cozzolino D., Murray I., Chree A., Scaife J.R. Multivariate determination of free fatty acids and moisture in fish oils by partial least-squares regression and near-infrared spectroscopy. LWT- Food Science and Technology 2005, 38:821-828.
8. Downey G., McIntyre P., Davier A.N. Detecting and quantifying sunflower oil adulteration in extra virgin olive oils from the eastern Mediterranean by visible and Near-Infrared spectroscopy. Journal of Agricultural and Food Chemistry 2002, 50:5520-5525.
9. European Union Commission Regulation EC 2568/91. Official Journal of the European Communities 1991, 48:1-38.
10. European Union Commission Regulation EC 702/2007. Official Journal of the European Communities 2007, 161:11-27.
11. European Union Commission Regulation EC 640/2008. Official Journal of the European Communities 2008, 178:11-16.
12. García Mesa J.A., Hermoso Fernández M., Cáceres Alonso P. Determinación del contenido graso y la humedad en orujos de dos fases mediante infrarrojo cercano. Grasas y Aceites 1996, 47(5):317-322.
13. Gómez-Alonso S., Salvador M.D., Fregapane G. Phenolic compounds profile of Cornicabra virgin olive oil. Journal of Agricultural and Food Chemistry 2002, 50:6812-6817.
14. Gutfinger T. Polyphenols in olive oils. Journal of the American Oil Chemists' Society 1981, 58:966-968.
15. Harwood J., Aparicio R. Handbook of olive oil: Analysis and properties 2000, Aspen Publishers, Gaithersburg (MD).
16. Hui-shan L.U., Hui-rong X.U., Yi-bin Y.I.N.G., Xia-ping F.U., Hai-yan Y.U., Hai-qing T.I.A.N. Application Fourier transform near infrared spectrometer in rapid estimation of soluble solids content of intact citrus fruits. Journal of Zhejiang University Science B 2006, 7(10):794-799.
17. Inarejos-García A.M., Androulaki A., Salvador M.D., Fregapane G., Tsimidou M. Discussion on the objective evaluation of virgin olive oil bitterness. Food Research International 2009, 42:279-284.
18. Inarejos-García A.M., Gómez-Rico A., Salvador M.D., Fregapane G. Influence of malaxation conditions on virgin olive oil yield, overall quality and composition. European Food Research and Technology 2009, 228:671-677.
19. Inarejos-García A.M., Santacatterina M., Salvador M.D., Fregapane G., Gómez-Alonso S. PDO virgin olive oil quality-Minor components and organoleptic evaluation. Food Research International 2010, 43:2138-2146.
20. IOC COI/T.20/Doc. no 15/Rev 2. Method for the organoleptic assessment of virgin olive oil 2007, International Olive Oil Council, Madrid.
21. Kavdir I., Buyukcan M.B., Lu R., Kocabiyik H., Seker M. Prediction of olive quality using FT-NIR spectroscopy in reflectance and transmittance modes. Biosystems Engineering 2009, 103:304-312.
22. León L., Garrido-Varo A., Downey G. Parent and harvest year effects on Near-Infrared reflectance spectroscopic analysis of olive (Olea europaea L.) fruit traits. Journal of Agricultural and Food Chemistry 2004, 52:4957-4962.
23. Morales M.T., Luna G., Aparicio R. Comparative sensory defects. Food Chemistry 2005, 91:293-301.
24. Nikolich K., Sergides C., Pittas A. The application of Near Infrared Reflectance Spectroscopy (NIRS) for the quantitative analysis of hydrocortisone in primary materials. Journal of the Serbian Chemical Society 2001, 66(3):189-198.
25. Rohman A., Che Man Y.B. Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil. Food Research International 2010, 43:886-892.
26. Sinelli N., Casale M., Di Egidio V., Oliveri P., Bassi, Tura D., et al. Varietal discrimination of extra virgin olive oils by near and mid infrared spectroscopy. Food Research International 2010, 43:2126-2131.
27. Sinelli N., Cerretani L., Di Egidio V., Bendini A., Casiraghi E. Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity. Food Research International 2010, 43:369-375.
28. Sinelli N., Spinardi A., Di Egidioa V., Mignani I., Casiraghia E. Evaluation of quality and nutraceutical content of blueberries (Vaccinium corymbosum L.) by near and mid-infrared spectroscopy. Postharvest Biology and Technology 2008, 50:31-36.
29. Vichi S., Castellote A.I., Pisale L., Conte L.S., Buxaderas S., López-Tamares E. Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection. Journal of Chromatography A 2003, 983:19-33.
30. Woodcock T., Downey G., O'Donnell C.P. Confirmation of declared provenance of European extra virgin olive oil samples by NIR spectroscopy. Journal of Agricultural and Food Chemistry 2008, 56:11520-11525.