| Abstract
| - Olive oil has been characterized by rapid proton transfer reaction−mass spectrometry (PTR-MS)headspace analysis without any concentration of the volatiles or pretreatment of the samples.Comparison of extra virgin and defective (rancid) samples, as described by a panel of sensory judges,and the monitoring of thermo-oxidation processes are discussed. Multivariate analysis of PTR-MSdata has been carried out and cross-validated, providing (i) reliable classification models for extravirgin oil as opposed to defective oil and (ii) calibration models able to predict independently thermo-oxidative degradation and the corresponding peroxide value. PTR-MS fragmentation patterns ofvolatiles considered in this study are also reported. Keywords: olive oil; proton transfer reaction−mass spectrometry; lipid oxidation; peroxide value;multivariate analysis; fragmentation patterns; volatile compounds
|
