Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile

Talanta

Volumn 165, Issue , 2017, Pages 641-652

  Fortini, Martina ^a   Migliorini, Marzia ^a   Cherubini, Chiara ^a   Cecchi, Lorenzo ^b   Calamai, Luca ^b  

^a Azienda Spec della CCIAA di Firenze   (Italy)

^b UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Aroma; HS SPME GC MS; Validation; Virgin olive oil

Indexed keywords

CALIBRATION; CHEMICAL ANALYSIS; ODORS; TESTING; VOLATILE ORGANIC COMPOUNDS;

ANALYTICAL APPROACH; AROMA; EXTRA VIRGIN OLIVE OIL; HS-SPME GC-MS; INTERNAL STANDARD METHOD; MULTIPLE INTERNAL STANDARDS; VALIDATION; VIRGIN OLIVE OIL;

OLIVE OIL;

OLIVE OIL; VOLATILE ORGANIC COMPOUND;

MASS FRAGMENTOGRAPHY; PROCEDURES; SOLID PHASE MICROEXTRACTION; STANDARD; STANDARDS;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; OLIVE OIL; REFERENCE STANDARDS; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

EID: 85009159832     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2016.12.082     Document Type: Article

References (32)

1. [1] European Community, Commission regulation (EEC) No. 1308/2013 of 17 december 2013 on the establishing a common organisation of the markets in agricultural products and repealing council regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007. Off. J. Eur. Commun. L347/671 (2013), 1–184.
2. [2] Olias, J.M., Perez, A.G., Rios, J.J., Sanz, L.C., Aroma of virgin olive oil: biogenesis of the “green” odor notes. J. Agric. Food Chem. 41 (1993), 2368–2373.
3. [3] Angerosa, F., Servili, M., Selvaggini, R., Taticchi, A., Esposto, S., Montedoro, G.F., Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. J. Chromatogr. A 1054 (2004), 17–31.
4. [4] Kalua, C.M., Allen, M.S., Bedgood, D.R. Jr, Bishop, A.G., Prenzler, P.D., Robards, K., Olive oil volatile compounds, flavour development and quality: a critical review. Food Chem. 100 (2007), 273–286.
5. [5] Angerosa, F., D'Alessandro, N., Di Girolamo, M., Vito, R., Serraiocco, A., Relationship between aroma components and malaxation time of olive paste. Acta Hort. 474 (1999), 621–625.
6. [6] Di Giovacchino, L., Serraiocco, A., Influenza dei sistemi di lavorazione delle olive sulla composizione dello spazio di testa degli oli. Riv. It. Sost. Grasse 72 (1995), 443–450.
7. [7] Ranalli, A., Angerosa, F., Integral centrifuges for olive oil extraction. The quantitative characterization of products. J. Am. Oil Chem. Soc. 73 (1996), 417–422.
8. [8] Morales, M.T., Angerosa, F., Aparicio, R., Effect of the extraction conditions of virgin olive oil on the lipoxygenase cascade: chemical and sensory implications. Grasas Aceites 50 (1999), 114–121.
9. [9] Angerosa, F., Camera, L., D'Alessandro, N., Mellerio, G., Characterization of seven new hydrocarbon compounds present in the aroma of virgin olive oils. J. Agric. Food Chem. 46 (1998), 648–653.
10. [10] Aparicio, R., Morales, M.T., Characterization of olive ripeness by green aroma compounds of virgin olive oil. J. Agric. Food Chem. 46 (1998), 1116–1122.
11. [11] Morales, M.T., Aparicio, R., Characterizing some European olive oil varieties by volatiles using statistical tools. Grasas Aceites 44 (1993), 113–115.
12. [12] Angerosa, F., Basti, C., Olive oil volatile compounds from the lipoxygenase pathway in relation to fruit ripeness. Ital. J. Food Sci. 13 (2001), 421–428.
13. [13] Luna, G., Morales, M.T., Aparicio, R., Characterisation of 39 varietal virgin olive oils by their volatile compositions. Food Chem. 98 (2006), 243–252.
14. [14] Hbaieb, R.H., Kotti, F., Gargouri, M., Msallem, M., Vichi, S., Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile. Food Chem. 203 (2016), 548–558.
15. [15] Vichi, S., Romero, A., Gallardo-Chacon, J., Tous, J., Lopez-Tamames, E., Buxaderas, S., Influence of Olives’ storage conditions on the formation of volatile phenols and their role in Off-odor formation in the oil. J. Agric. Food Chem. 57 (2009), 1449–1455.
16. [16] Morales, M.T., Luna, G., Aparicio, R., Comparative study of virgin olive oil sensory defects. Food Chem. 91 (2005), 293–301.
17. [17] European Community, Commission regulation (EEC) No. 2568/91 of 11 July 1991 on the characteristic of olive oil and olive-residue oil and on the relevant methods of analysis. Off. J. Eur. Commun. L248 (1991), 1–83.
18. [18] European Community, Commission regulation (EEC) No. of 4 July 2008 on amending regulation No 2568/91/EEC. Off. J. Eur. Commun. L178 (2008), 11–16.
19. [19] Vichi, S., Guadayol, J.M., Caixach, J., Lòpez-Tamames, E., Buxaderas, S., Comparative study of different extraction techniques for the analysis of virgin olive oil aroma. Food Chem. 105 (2007), 1171–1178.
20. [20] Esposto, S., Servili, M., Selvaggini, R., Riccò, I., Taticchi, A., Urbani, S., Montedoro, G., Discrimination of virgin olive oil defects – comparison of two evaluation methods: HS-SPME GC-MS and electronic nose. Dev. Food Sci. 43 (2006), 315–318.
21. [21] Wilkes, J.G., Conte, E.D., Kim, Y., Holcomb, M., Sutherland, J.B., Miller, D.W., Sample preparation for the analysis of flavors and off-flavors in foods. J. Chromatogr. A 880 (2000), 3–33.
22. [22] Vichi, S., Pizzale, L., Conte, L., Buxaderas, S., López-Tamames, E., Simultaneous determination of volatile and semi-volatile aromatic hydrocarbons in virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry. J. Chromatogr. A 1090 (2005), 146–154.
23. [23] Zhu, H., Wang, S.C., Shoemaker, C.F., Volatile constituents in sensory defective virgin olive oils. Flavour Flagr. J. 31 (2016), 22–30.
24. [24] Ranzani, C., Olive oil quality and EEC regulations. Grasas Aceites 45 (1994), 1–4.
25. [25] Kanavouras, A., Kiritsakis, A., Hernandez, R.J., Comparative study on volatile analysis of extra virgin olive oil by dynamic headspace and solid phase micro-extraction. Food Chem. 90 (2005), 69–79.
26. [26] Calamai, L., Villanelli, F., Bartolucci, G., Pieraccini, G., Moneti, G., Sample preparation for direct ms analysis of food. Pavlizyn, J., Mondello, L., Dugo, P., (eds.) Comprehensive Sampling and Sample Preparation Preparation, Volume 4: Extraction Techniques and Applications: Food and Beverage, 2012, Elsevier.
27. [27] Oliver-Pozo, C., Aparicio-Ruiz, R., Romero, I., García-González, D.L., Analysis of volatile markers for virgin olive oil aroma defects by SPME-GC/FID: possible sources of incorrect data. J. Agric. Food Chem. 63:48 (2015), 10477–10483.
28. [28] Romero, I., Garcìa-Gonzàlez, D.L., Aparicio-Ruiz, R., Morales, M.T., Validation of SPME-GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects. Talanta 134 (2015), 394–401.
29. [29] L. Di Giacinto, G. Di Loreto, C. Di Natale, G. Gianni, S. Guasti, M. Migliorini, M. Pellegrino, E. Perri, M. Santonico. Caratterizzazione analitica degli attributi sensoriali degli oli vergini di oliva (AROMOLIO). Edizioni CCIAA Firenze, 2011.
30. [30] Shrivastava, A., Gupta, V.P., Methods for the determination of limit of detection and limit of quantitation of the analytical methods. Chron. Young Sci. 2 (2011), 21–25.
31. [31] International Organization for Standardization, ISO3534-1, Statistics, Vocabulary and Symbols, ISO, Genova, 1993.
32. [32] EURACHEM, The fitness for purpose of analytical methods, A Laboratory Guide to Method Validation and Related Topics. EURACHEM Secretariat, Teddington, Middlesex, 〈http://www.vtt.fi/ket/eurachem〉, 1998.