Olive oil samples were obtained from six cultivars grown in different environments, and graded by chemical analyses as extra virgin (EVOOs). These were evaluated for flavors and off-flavors, and relative VOCs spectrum as determined by PTR–ToF–MS. A hierarchical clustering of Panel test data separated olive oil in three groups, one including the samples with perceived off-flavor (VOOs), regardless of cultivar and environment. The Pearson’s correlation coefficients between the mass data from PTR–ToF–MS and the sensory characteristics perceived by the Panel test were determined. A mass-to-sensory attributes correlation index was calculated. A colorcoded card was built up based on the intensities (ncps) of five selected protonated mass data that was able to distinguish EVOOs from VOOs olive oil samples.
|Titolo:||Sensory, spectrometric (PTR–ToF–MS) and chemometric analyses to distinguish extra virgin from virgin olive oils|
|Data di pubblicazione:||2017|
|Appare nelle tipologie:||1.1 Articolo in rivista|