An instrumental method for the evaluation of olive oil quality was developed. Twenty-one relevant aroma active
compounds were quantified in 95 olive oil samples of different quality by headspace solid phase microextraction (HS-SPME) and
dynamic headspace coupled to GC-MS. On the basis of these stable isotope dilution assay results, statistical evaluation by partial
least-squares discriminant analysis (PLS-DA) was performed. Important variables were the odor activity values of ethyl
isobutanoate, ethyl 2-methylbutanoate, 3-methylbutanol, butyric acid, E,E-2,4-decadienal, hexanoic acid, guaiacol, 2-phenylethanol,
and the sum of the odor activity values of Z-3-hexenal, E-2-hexenal, Z-3-hexenyl acetate, and Z-3-hexenol. Classification performed
with these variables predicted 88% of the olive oils’ quality correctly. Additionally, the aroma compounds, which are characteristic for
some off-flavors, were dissolved in refined plant oil. Sensory evaluation of these models demonstrated that the off-flavors rancid, fusty,
and vinegary could be successfully simulated by a limited number of odorants.
KEYWORDS: olive oil, sensory quality, stable isotope dilution assay, headspace solid phase microextraction,
partial least-squares discriminant analysis
Posted: January 6, 2012, 3:59 pm
ATAS GL International B.V. has changed her name into GL Sciences B.V.. We are based in Eindhoven, The Netherlands. Founded in 1990, GL Sciences B.V specializes in development and manufacturing of...