Safe and Fast Fingerprint Aroma Detection in Adulterated Extra Virgin Olive Oil Using Gas Chromatography-Olfactometry-Mass Spectrometry Combined with Chemometrics

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridBouaziz, mohamed/0000-0001-9107-7027
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.contributor.authorDrira, Malika
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorPortoles, Tania
dc.contributor.authorJabeur, Hazem
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.contributor.authorBouaziz, Mohamed
dc.date.accessioned2025-01-06T17:37:47Z
dc.date.available2025-01-06T17:37:47Z
dc.date.issued2021
dc.description.abstractThe undeclared blending of extra virgin olive oils (EVOOs) with refined pomace olive oils (RPOO) is a well-known fraudulent practice. Despite the efforts made, it still remains a highly challenging authenticity issue to deal with. The present paper presents a fast fingerprint aroma technique, namely gas chromatography-olfactometry-mass spectrometry, which were tested as rapid screening tools for the detection of this adulteration.To overcome the lack of real adulterated samples was used to prepare EVOO mixtures with RPOO at different percentages. Besides, the quality indices was used as good markers to detect the illicit blends from the authentic oils such as K-232 with 4% RPOO, K-270 with 3% RPOO, and the variation of specific extinction (Delta K) of the adulterated EVOO with 10% RPOO. The addition of > 20% RPOO to EVOO would not be detected by the amount of TC18:1, fatty acids, and peroxide value. Moreover, using the sum of octadecadienoic and octadecatrienoic TFA isomers (TC18:2 + TC18:3) was confirmed to be good purity indices for the adulteration with 10 and 20% of RPOO. However, the main triglyceride found in oils samples were SOL + POO, OOL + LnPP, and OOO + PoPP as expected from the high oleic acid and low contents in linoleic and linoleic acid. Regarding volatile composition, thirty-four relevant aroma compounds and twenty-one key odorants were quantified in EVOO, RPOO, and EVOO adulterated with 1-20% of RPOO.
dc.description.sponsorshipMinistere de l'Enseingement Superieur et de la Recherche Scientifique, Tunisia [LR14ES08]
dc.description.sponsorshipThe authors would like to thank the Ministere de l'Enseingement Superieur et de la Recherche Scientifique, Tunisia LR14ES08. The authors also extend their thanks to Mrs Leila Mahfoudhi for proofreading and polishing the language of the manuscript.
dc.identifier.doi10.1007/s12161-021-02034-z
dc.identifier.endpage2135
dc.identifier.issn1936-9751
dc.identifier.issn1936-976X
dc.identifier.issue10
dc.identifier.scopus2-s2.0-85105526913
dc.identifier.scopusqualityQ1
dc.identifier.startpage2121
dc.identifier.urihttps://doi.org/10.1007/s12161-021-02034-z
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2360
dc.identifier.volume14
dc.identifier.wosWOS:000647501000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood Analytical Methods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectExtra virgin olive oil
dc.subjectAuthenticity
dc.subjectQuality
dc.subjectFingerprint
dc.subjectGC-Olfactometry-MS
dc.subjectAEDA
dc.titleSafe and Fast Fingerprint Aroma Detection in Adulterated Extra Virgin Olive Oil Using Gas Chromatography-Olfactometry-Mass Spectrometry Combined with Chemometrics
dc.typeArticle

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