کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1186613 963444 2008 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil
چکیده انگلیسی

This paper investigates the effectiveness of three rapid methods of volatile compounds analysis with subsequent principal component analysis (PCA) treatment of data for differentiation between virgin olive oil samples adulterated with hazelnut oil. Tested methods included comparison of chromatograms of volatiles obtained using SPME-fast GC-FID, volatiles analysis by electronic nose based on MOS sensors (HS-Enose), and by direct coupling of SPME to MS (SPME-MS). Volatile compounds were analyzed also by SPME-GC/MS technique. Data obtained as a result of SPME-GC/MS was subjected to PCA. SPME-GC–MS analysis with subsequent PCA yielded good results, however being time consuming. The three methods of analysis of volatiles, with subsequent PCA treatment of data, allowed detection of olive oil adulteration with different contents of hazelnut oil ranging from 5 to 50% (v/v).

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 110, Issue 3, 1 October 2008, Pages 751–761
نویسندگان
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