OLEUM Project. Peer inter-laboratory validation study of a SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils

Casadei, Enrico ; Valli, Enrico ; Aparicio-Ruiz, Ramón ; Ortiz Romero, Clemente ; García González, Diego L. ; Vichi, Stefania ; Quintanilla-Casas, Beatriz ; Tres, Alba ; Bendini, Alessandra ; Gallina Toschi, Tullia (2020) OLEUM Project. Peer inter-laboratory validation study of a SPME-GC-FID method for the analysis of selected volatile compounds in virgin olive oils. University of Bologna. DOI 10.6092/unibo/amsacta/6325. [Dataset]
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Abstract

The qualitative and quantitative analysis of the profile in volatile compounds present in the headspace of VOOs assumes a great importance to support the Panel test in the classification of virgin olive oils and, in the future, to establish limits for the different product quality grades. This data set contains the OLEUM validation results of a SPME-GC-FID method for the analysis of selected volatile compounds with the purpose to have quali and quantitative information on the most relevant volatile compounds of virgin olive oils.

Abstract
Document type
Dataset
Creators
CreatorsAffiliationORCID
Casadei, EnricoUniversity of Bologna
Valli, EnricoUniversity of Bologna
Aparicio-Ruiz, RamónInstituto de la Grasa - CSIC
Ortiz Romero, ClementeInstituto de la Grasa - CSIC
García González, Diego L.Instituto de la Grasa - CSIC
Vichi, StefaniaUniversity of Barcelona
Quintanilla-Casas, BeatrizUniversity of Barcelona
Tres, AlbaUniversity of Barcelona
Bendini, AlessandraUniversity of Bologna0000-0002-6515-5519
Gallina Toschi, TulliaUniversity of Bologna
Keywords
virgin olive oil; volatile compounds; sensory analysis; HS-SPME-GC-FID; validation study
Subjects
DOI
Contributors
NameAffiliationORCIDType
Bendini, AlessandraUniversity of Bologna0000-0002-6515-5519Contact person
Deposit date
30 Jan 2020 08:08
Last modified
30 Jan 2020 08:08
Project name
OLEUM - Advanced solutions for assuring the overall authenticity and quality of olive oil
Funding program
EC - H2020
URI

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