Analysis of virgin olive oil volatiles by a novel electronic nose based on a miniaturized SAW sensor array coupled with SPME enhanced headspace enrichment

Diego L García-González; Nicole Barie; Michael Rapp; Ramón Aparicio

doi:10.1021/jf048833m

Analysis of virgin olive oil volatiles by a novel electronic nose based on a miniaturized SAW sensor array coupled with SPME enhanced headspace enrichment

J Agric Food Chem. 2004 Dec 15;52(25):7475-9. doi: 10.1021/jf048833m.

Authors

Diego L García-González¹, Nicole Barie, Michael Rapp, Ramón Aparicio

Affiliation

¹ Instituto de la Grasa (CSIC), Padre García Tejero 4, 41012 Seville, Spain. dluisg@cica.es

PMID: 15675791
DOI: 10.1021/jf048833m

Abstract

A novel electronic nose based on solid-phase microextraction (SPME) coupled with a surface acoustic wave (SAW) sensor array has been used to analyze different quality virgin olive oils. A mathematical model was designed with 37 samples to distinguish lampante from the other virgin olive oils categories (extra-virgin and virgin), because lampante-virgin olive oils cannot be consumed without a previous refining process. The model, successfully validated with a test set of 16 samples, was able to classify 90% of the samples correctly. Misclassifications were explained by SPME-HRGC analyses and a second sensory evaluation.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Acoustics
Chromatography, Gas / methods*
Electronics
Models, Theoretical
Nose
Odorants / analysis*
Olive Oil
Plant Oils / chemistry*
Reproducibility of Results
Volatilization

Substances

Olive Oil
Plant Oils