期刊
FOOD CHEMISTRY
卷 110, 期 3, 页码 751-761出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.02.053
关键词
adulteration; olive oil; volatile compounds; hazelnut oil
This paper investigates the effectiveness of three rapid methods of volatile compounds analysis with subsequent principal component analysis (PCA) treatment of data for differentiation between virgin olive oil samples adulterated with hazelnut oil. Tested methods included comparison of chromatograms of volatiles obtained using SPME-fast GC-FID, volatiles analysis by electronic nose based on MOS sensors (HS-Enose), and by direct coupling of SPME to MS (SPME-MS). Volatile compounds were analyzed also by SPME-GC/MS technique. Data obtained as a result of SPME-GC/MS was subjected to PCA. SPME-GC-MS analysis with subsequent PCA yielded good results, however being time consuming. The three methods of analysis of volatiles, with subsequent PCA treatment of data, allowed detection of olive oil adulteration with different contents of hazelnut oil ranging from 5 to 50% (v/v). (C) 2008 Published by Elsevier Ltd.
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