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Article

Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils

1
Department of Agricultural and Food Science, Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy
2
Department de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus De l’Alimentació Torribera, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona, 08921 Santa Coloma de Gramenet, Spain
3
Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona (UB), 08921 Santa Coloma de Gramenet, Spain
4
Instituto de la Grasa (CSIC), 41013 Sevilla, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(7), 862; https://doi.org/10.3390/foods9070862
Received: 11 June 2020 / Revised: 27 June 2020 / Accepted: 29 June 2020 / Published: 2 July 2020
This research aims to develop a classification model based on untargeted elaboration of volatile fraction fingerprints of virgin olive oils (n = 331) analyzed by flash gas chromatography to predict the commercial category of samples (extra virgin olive oil, EVOO; virgin olive oil, VOO; lampante olive oil, LOO). The raw data related to volatile profiles were considered as independent variables, while the quality grades provided by sensory assessment were defined as a reference parameter. This data matrix was elaborated using the linear technique partial least squares-discriminant analysis (PLS-DA), applying, in sequence, two sequential classification models with two categories (EVOO vs. no-EVOO followed by VOO vs. LOO and LOO vs. no-LOO followed by VOO vs. EVOO). The results from this large set of samples provide satisfactory percentages of correctly classified samples, ranging from 72% to 85%, in external validation. This confirms the reliability of this approach in rapid screening of quality grades and that it represents a valid solution for supporting sensory panels, increasing the efficiency of the controls, and also applicable to the industrial sector. View Full-Text
Keywords: virgin olive oil; quality; volatile compounds; sensory analysis; chemometrics virgin olive oil; quality; volatile compounds; sensory analysis; chemometrics
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MDPI and ACS Style

Barbieri, S.; Cevoli, C.; Bendini, A.; Quintanilla-Casas, B.; García-González, D.L.; Gallina Toschi, T. Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils. Foods 2020, 9, 862. https://doi.org/10.3390/foods9070862

AMA Style

Barbieri S, Cevoli C, Bendini A, Quintanilla-Casas B, García-González DL, Gallina Toschi T. Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils. Foods. 2020; 9(7):862. https://doi.org/10.3390/foods9070862

Chicago/Turabian Style

Barbieri, Sara, Chiara Cevoli, Alessandra Bendini, Beatriz Quintanilla-Casas, Diego L. García-González, and Tullia Gallina Toschi. 2020. "Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils" Foods 9, no. 7: 862. https://doi.org/10.3390/foods9070862

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