Identifying markers volatiles in Brazilian virgin oil by multiple headspace solid-phase microextraction, and chemometrics tools. (May 2023)

• Record Type: Journal Article
• Authors: Lima, Adriano Freitas; da Silva Oliveira, Wellington; de Oliveira Garcia, Aline; Vicente, Eduardo; Godoy, Helena Teixeira
• Is Part Of: Food research international. Volume 167(2023)
• Publication Date: 2023-05
• Subjects: Olive oil -- GC–MS -- MHS-SPME -- Volatile profile -- Fatty acids -- Multivariate analysis; Nonanal (PubChem CID: 31289) -- (Z)-3-Hexen-1-ol (PubChem CID: 10993) -- (Z)-3-Hexenyl Acetate (PubChem CID: 5363388) -- Hexyl Acetate (PubChem CID: 8908) -- 3-Methylbutyl Acetate (PubChem CID: 31276) -- (E)-2-Hexen-1-ol (PubChem CID: 5318042) -- (E)-2-Hexenyl Acetate (PubChem CID: 2733294) -- Stearic acid (PubChem CID: 5281) -- Oleic acid (PubChem CID: 445639) -- Linoleic acid (PubChem CID: 5280450); Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2023.112697
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Multivariate statistical determines an optimal condition for multiple headspace. Multiple headspace is a promising technique to determine the volatile profile. Fatty acids, alcohol, and esters classify markers of varieties of olive. Volatile profile of Brazilian virgin olive oil is like European. Multiple headspace is a discriminative tool and can incorporate as a routine analysis. Abstract: A protocol was optimized to determine the volatile profile from monovarietal virgin olive oil (VOO) by multiple headspace solid-phase microextraction (MHS-SPME) followed by gas chromatography-mass spectrometry (GC–MS) analysis. For this, a Plackett-Burman (PB) and central composite rotational designs (CCRD) were used to define the best condition of extraction. Moreover, fatty acids profile and principal component analysis (PCA) was used to identify markers among the cultivars. The amount of 0.1 g of sample was enough to express the volatile composition of the olive oils by MHS-SPME. Volatile compounds [nonanal, (Z) -3-Hexen-1-ol, (Z) -3-Hexenyl Acetate, Hexyl Acetate, 3-Methylbutyl Acetate, (E) -2-Hexen-1-ol, (E) -2-Hexenyl Acetate] and fatty acids [C17:1, C18, C18:1, C18:2] were those reported such as the markers in the varieties of olive oils. The PCA analysis allowed the classification of the most representative volatiles and fatty acids for each cultivar. Through two principal components was possible to obtain 81.9% of explanation of the variance of the compounds. The compounds were quantified using a validated method. The MHS-SPME combined with multivariate analysis showed a promising tool to identify markers and for the discrimination of olive oil varieties.