OLEUM Project. Classification of virgin olive oils based on quality grades and presence of defects using HS-GC-IMS as a rapid screening tool.

Panni, Filippo ; Casadei, Enrico ; Valli, Enrico ; Barbieri, Sara ; Cevoli, Chiara ; Bendini, Alessandra ; García González, Diego L. ; Gallina Toschi, Tullia (2019) OLEUM Project. Classification of virgin olive oils based on quality grades and presence of defects using HS-GC-IMS as a rapid screening tool. University of Bologna. DOI 10.6092/unibo/amsacta/6294. [Dataset]
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License: Creative Commons: Attribution 4.0 (CC BY 4.0)

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Abstract

This data set contains the underlying data of the scientific publication: Valli, E.; Panni, F.; Casadei, E.; Barbieri, S.; Cevoli, C.; Bendini, A.; García-González, D.L.; Gallina Toschi, T. An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test. Foods 2020, 9(5), 657; https://doi.org/10.3390/foods9050657. Sensory analysis, carried out by Panel test, is essential for the quality classification of virgin olive oils (VOOs). The presence and perceived intensity of fruity attribute and sensory defects are linked with the occurrence of specific volatile compounds. Instrumental screening methods based on analysis of volatiles can support the Panel test through fast pre-classification of samples with a known probability, thus increasing the efficiency of quality control. A Headspace Gas Chromatography Ion Mobility Spectrometer (HS-GC-IMS) was used to analyze commercial VOOs by a semi-targeted approach. PLS-DA models were built by data matrices composed of 15 selected volatile compounds with which was possible to classify the samples based on quality grades and presence of defects.

Abstract
Document type
Dataset
Creators
CreatorsAffiliationORCID
Panni, FilippoUniversity of Bologna
Casadei, EnricoUniversity of Bologna
Valli, EnricoUniversity of Bologna
Barbieri, SaraUniversity of Bologna
Cevoli, ChiaraUniversity of Bologna
Bendini, AlessandraUniversity of Bologna
García González, Diego L.Instituto de la Grasa - CSIC
Gallina Toschi, TulliaUniversity of Bologna
Subjects
DOI
Contributors
NameAffiliationORCIDType
Bendini, AlessandraUniversity of BolognaContact person
Deposit date
19 Dec 2019 13:25
Last modified
10 Jun 2020 13:17
Related identifier
Related identifier typeRelation typeCode
DOIthis upload is supplement tohttps://doi.org/10.3390/foods9050657
Project name
OLEUM - Advanced solutions for assuring the overall authenticity and quality of olive oil
Funding program
EC - H2020
URI

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