Varietal Authentication of Extra Virgin Olive Oils by Triacylglycerols and Volatiles Analysis.
作者： Francesca Blasi , Luna Pollini , Lina Cossignani
DOI: 10.3390/FOODS8020058
关键词:
摘要: In recent years, there is an increasing interest in high-quality extra virgin olive oils (EVOOs) produced from local cultivars. They have particular chemical/organoleptic characteristics and are frequently subjected to fraud, whereby the control of quality requires a powerful varietal check. present research, triacylglycerols (TAGs) volatiles been studied as chemical markers for authentication EVOO samples four Italian varieties Olea europea (Dolce Agogia, Frantoio, Leccino, Moraiolo). The monocultivar chemical–enzymatic chromatographic method order perform stereospecific analysis, important procedure characterization TAG food products. results, combined with chemometric analysis (linear discriminant LDA), were elaborated classify samples. accordance total intrapositional fatty acid (FA) composition fraction, results allowed carry out discrimination. addition, volatile compounds also determined by solid-phase micro-extraction gas chromatography-mass spectrometry analysis. All correctly classified when data LDA procedure, even if showed higher power.
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