Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils

8 Tablas.-- 2 Figuras

Detalhes bibliográficos
Autores: Aparicio-Ruiz, R., Ortiz-Romero, Clemente, Casadei, Enrico, García-González, Diego L., Servili, Maurizio, Selvaggini, Roberto, Lacoste, Florence, Escobessa, Julien, Vichi, Stefania, Quintanilla-Casas, Beatriz, Golay, Pierre Alain, Lucci, Paolo, Moret, Erica, Valli, Enrico, Bendini, Alessandra, Gallina Toschi, Tullia
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2022
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/258960
Acesso em linha:http://hdl.handle.net/10261/258960
Access Level:acceso abierto
Palavra-chave:Virgin olive oil
Volatile compounds
Sensory analysis
SPME-GC-MS
Collaborative trial validation
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spelling Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oilsAparicio-Ruiz, R.Ortiz-Romero, ClementeCasadei, EnricoGarcía-González, Diego L.Servili, MaurizioSelvaggini, RobertoLacoste, FlorenceEscobessa, JulienVichi, StefaniaQuintanilla-Casas, BeatrizGolay, Pierre AlainLucci, PaoloMoret, EricaValli, EnricoBendini, AlessandraGallina Toschi, TulliaVirgin olive oilVolatile compoundsSensory analysisSPME-GC-MSCollaborative trial validation8 Tablas.-- 2 FigurasThe 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 <0.07 mg/kg for all compounds except for (E)-2-decenal and pentanoic acid. The study of different quantification methods revealed that the correction of the calibration curves using the internal standard led to a slightly worse repeatability, but better accuracy and reproducibility. The results obtained by five laboratories are preparatory towards a trial proper validation study, already planned in OLEUM project, involving external labs participating on a voluntary basis.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.Peer reviewedElsevierEuropean CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/258960reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/EC/H2020/635690http://dx.doi.org/10.1016/j.foodcont.2021.108756Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2589602026-05-22T06:33:51Z
dc.title.none.fl_str_mv Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils
title Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils
spellingShingle Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils
Aparicio-Ruiz, R.
Virgin olive oil
Volatile compounds
Sensory analysis
SPME-GC-MS
Collaborative trial validation
title_short Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils
title_full Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils
title_fullStr Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils
title_full_unstemmed Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils
title_sort Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils
dc.creator.none.fl_str_mv Aparicio-Ruiz, R.
Ortiz-Romero, Clemente
Casadei, Enrico
García-González, Diego L.
Servili, Maurizio
Selvaggini, Roberto
Lacoste, Florence
Escobessa, Julien
Vichi, Stefania
Quintanilla-Casas, Beatriz
Golay, Pierre Alain
Lucci, Paolo
Moret, Erica
Valli, Enrico
Bendini, Alessandra
Gallina Toschi, Tullia
author Aparicio-Ruiz, R.
author_facet Aparicio-Ruiz, R.
Ortiz-Romero, Clemente
Casadei, Enrico
García-González, Diego L.
Servili, Maurizio
Selvaggini, Roberto
Lacoste, Florence
Escobessa, Julien
Vichi, Stefania
Quintanilla-Casas, Beatriz
Golay, Pierre Alain
Lucci, Paolo
Moret, Erica
Valli, Enrico
Bendini, Alessandra
Gallina Toschi, Tullia
author_role author
author2 Ortiz-Romero, Clemente
Casadei, Enrico
García-González, Diego L.
Servili, Maurizio
Selvaggini, Roberto
Lacoste, Florence
Escobessa, Julien
Vichi, Stefania
Quintanilla-Casas, Beatriz
Golay, Pierre Alain
Lucci, Paolo
Moret, Erica
Valli, Enrico
Bendini, Alessandra
Gallina Toschi, Tullia
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Virgin olive oil
Volatile compounds
Sensory analysis
SPME-GC-MS
Collaborative trial validation
topic Virgin olive oil
Volatile compounds
Sensory analysis
SPME-GC-MS
Collaborative trial validation
description 8 Tablas.-- 2 Figuras
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/258960
url http://hdl.handle.net/10261/258960
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/EC/H2020/635690
http://dx.doi.org/10.1016/j.foodcont.2021.108756
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812455

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