Comparison of flavour fingerprint, electronic nose and multivariate analysis for discrimination of extra virgin olive oils

文献类型： 外文期刊

第一作者： Zhou, Qi

作者： Zhou, Qi;Liu, Shaomin;Liu, Ye;Song, Huanlu;Zhou, Qi

作者机构：

关键词： extra virgin olive oils; solid-phase microextraction; flavour fingerprint; electronic nose; multivariate analysis

期刊名称：ROYAL SOCIETY OPEN SCIENCE （ 影响因子：2.963； 五年影响因子：3.44 ）

ISSN： 2054-5703

年卷期： 2019 年 6 卷 3 期

页码：

收录情况： SCI

摘要： Flavour is a special way to discriminate extra virgin olive oils (EVOOs) from other aroma plant oils. In this study, different ratios (5, 10, 15, 20, 30, 50, 70 and 100%) of peanut oil (PO), corn oil (CO) and sunflower seed oil (SO) were discriminated from raw EVOO using flavour fingerprint, electronic nose and multivariate analysis. Fifteen different samples of EVOO were selected to establish the flavour fingerprint based on eight common peaks in solid-phase microextractiongas chromatography-mass spectrometry corresponding to 4-methyl-2-pentanol, (E)-2-hexenal, 1-tridecene, hexyl acetate, (Z)-3-hexenyl acetate, (E)-2-heptenal, nonanal and a-farnesene. Partial least square discrimination analysis (PLS-DA) was used to differentiate EVOOs and mixed oils containing more than 20% of PO, CO and SO. Furthermore, better discrimination efficiency was observed in PLS-DA than PCA (70% of CO and SO), which was equivalent to the correlation coefficient method of the fingerprint (20% of PO, CO and SO). The electronic nose was able to differentiate oil samples from samples containing 5% mixture. The discrimination method was selected based on the actual requirements of quality control.

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