Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds
Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds
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DOI：
10.1021/jf203406s
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发表时间：
2012-01-11
影响因子：
6.1
通讯作者：
Hayen, Heiko
中科院分区：
文献类型：
--
作者：
Dierkes, Georg;Bongartz, Annette;Hayen, Heiko
开发了一种评估橄榄油质量的仪器方法。通过顶空固相微萃取 (HS-SPME) 和动态顶空与 GC-MS 联用，对 95 个不同质量的橄榄油样品中的 21 种相关香气活性化合物进行了定量。根据这些稳定同位素稀释测定结果，通过偏最小二乘判别分析（PLS-DA）进行统计评估。重要的变量是异丁酸乙酯、2-甲基丁酸乙酯、3-甲基丁醇、丁酸、E,E-2,4-癸二烯醛、己酸、愈创木酚、2-苯基乙醇的气味活性值，以及Z-3-己烯醛、E-2-己烯醛、Z-3-己烯基乙酸酯和Z-3-己烯基乙酸酯的气味活性值之和。 Z-3-己烯醇。使用这些变量进行的分类正确预测了 88% 的橄榄油质量。此外，一些异味所特有的香气化合物也溶解在精炼植物油中。对这些模型的感官评估表明，可以通过有限数量的气味剂成功模拟酸败、发霉和醋味等异味。
An instrumental method for the evaluation of olive oil quality was developed. Twenty-one relevant aroma active compounds were quantified in 95 olive oil samples of different quality by headspace solid phase microextraction (HS-SPME) and dynamic headspace coupled to GC-MS. On the basis of these stable isotope dilution assay results, statistical evaluation by partial least-squares discriminant analysis (PLS-DA) was performed. Important variables were the odor activity values of ethyl isobutanoate, ethyl 2-methylbutanoate, 3-methylbutanol, butyric acid, E,E-2,4-decadienal, hexanoic acid, guaiacol, 2-phenylethanol, and the sum of the odor activity values of Z-3-hexenal, E-2-hexenal, Z-3-hexenyl acetate, and Z-3-hexenol. Classification performed with these variables predicted 88% of the olive oils' quality correctly. Additionally, the aroma compounds, which are characteristic for some off-flavors, were dissolved in refined plant oil. Sensory evaluation of these models demonstrated that the off-flavors rancid, fusty, and vinegary could be successfully simulated by a limited number of odorants.