1. COLLABORATIVE PEER VALIDATION OF A HARMONIZED SPME-GC-MS METHOD FOR ANALYSIS OF SELECTED VOLATILE COMPOUNDS IN VIRGIN OLIVE OILS
- Author
-
Ramón Aparicio-Ruiz, Clemente Ortiz Romero, Enrico Casadei, Diego L. García-González, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Pierre-Alain Golay, Paolo Lucci, Erica Moret, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi, Aparicio-Ruiz R., Ortiz Romero C., Casadei E., Garcia-Gonzalez D.L., Servili M., Selvaggini R., Lacoste F., Escobessa J., Vichi S., Quintanilla-Casas B., Golay P.-A., Lucci P., Moret E., Valli E., Bendini A., Gallina Toschi T., and European Commission
- Subjects
SPME-GC-MS ,010401 analytical chemistry ,Sensory analysi ,04 agricultural and veterinary sciences ,Sensory analysis ,Collaborative trial validation ,16. Peace & justice ,040401 food science ,01 natural sciences ,0104 chemical sciences ,0404 agricultural biotechnology ,Virgin olive oil ,Volatile compounds ,Virgin olive oil, volatile compounds, sensory analysis, SPME-GC-MS, collaborative trial validation ,Food Science ,Biotechnology - Abstract
8 Tablas.-- 2 Figuras, The requirement for developing an instrumental method for analysis of volatile compounds responsible for the aroma that supports the work of the sensory panel test of virgin olive oils is a matter of great importance. In this paper, five laboratories participated in a collaborative study within the EU H2020 OLEUM project to develop a peer interlaboratory study of a harmonized SPME-GC-MS method for determination of volatile compounds in virgin olive oil responsible for positive attributes (e.g. fruity) and the main sensory defects. Linearity (R2 > 0.94) and repeatability (mean relative standard deviation, RSD% = 7.60%) were satisfactory. Reproducibility results were uneven depending on the compound. The lowest RSD% values were found for (Z)-3-hexenyl acetate (19.19%), 1-hexanol (13.26%), and acetic acid (17.47%). The limits of quantification were, his work was supported by the Horizon 2020 European Research project OLEUM “Advanced solutions for assuring the authenticity and quality of olive oil at a global scale”, which has received funding from the European Commission within the Horizon 2020 Programme (2014–2020), grant agreement no. 635690. The information expressed in this article reflects the authors’ views; the European Commission is not liable for the information contained herein.
- Published
- 2021