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dc.contributor.author Fernández, María de Los Ángeles
dc.contributor.author Assof Roa, Mariela Vanesa
dc.contributor.author Jofre, Viviana Patricia
dc.contributor.author Silva, María Fernanda
dc.date.available 2017-08-15T12:40:13Z
dc.date.issued 2014-04-17
dc.identifier.citation Fernández, María de Los Ángeles; Assof Roa, Mariela Vanesa; Jofre, Viviana Patricia; Silva, María Fernanda; Volatile profile characterization of extra virgin olive oils from Argentina by HS-SPME/GC-MS and multivariate pattern recognition tools; Springer; Food Analytical Methods; 7; 10; 17-4-2014; 2122-2136
dc.identifier.issn 1936-9751
dc.identifier.uri http://hdl.handle.net/11336/22410
dc.description.abstract The distinctive aroma of virgin olive oil is attributed to a large number of chemical compounds of different classes such as aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other volatile compounds that are not yet identified. The aim of the present study lies in the characterization of compound volatile profile of the most representative olive oil cultivars produced in Argentina. The methodology proposed was based on the development of headspace (HS)-SPME/GC-MS with the subsequent analysis of the chemical fingerprints using a discriminant analysis method and a principal component analysis data compression strategy to distinguish olive oils from different varietal origins. Carboxen/polydimethylsiloxane (75 μm) fiber was the most efficient to trap volatile compounds. Optimization of the SPME conditions was also carried out using multivariate methods. To avoid the influence of factors other than the cultivar, olive trees were cultivated under the same agronomic and pedoclimatic conditions; olive fruits were picked at the same stage of ripeness, and their oils were extracted with the same processing system. Volatile fractions from oils of the analyzed cultivars consisted of a complex mixture of more than 40 compounds. Both quantitative and qualitative differences were found among cultivars. The analytical data association with multivariate analysis constitutes a reliable analytical tool with potential ability to discriminate monovarietal extra virgin olive oil from Argentina.
dc.format application/pdf
dc.language.iso eng
dc.publisher Springer
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject GC-MS
dc.subject OLIVE OIL
dc.subject SPME OPTIMIZATION
dc.subject VARIETAL CHARACTERIZATION
dc.subject MULTIVARIATE ANALYSIS
dc.subject ARGENTINE
dc.subject.classification Otras Ciencias Químicas
dc.subject.classification Ciencias Químicas
dc.subject.classification CIENCIAS NATURALES Y EXACTAS
dc.title Volatile profile characterization of extra virgin olive oils from Argentina by HS-SPME/GC-MS and multivariate pattern recognition tools
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2017-07-13T17:53:25Z
dc.identifier.eissn 1936-976X
dc.journal.volume 7
dc.journal.number 10
dc.journal.pagination 2122-2136
dc.journal.pais Estados Unidos
dc.journal.ciudad Nueva York
dc.description.fil Fil: Fernández, María de Los Ángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
dc.description.fil Fil: Assof Roa, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
dc.description.fil Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
dc.description.fil Fil: Silva, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
dc.journal.title Food Analytical Methods
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s12161-014-9854-2
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs12161-014-9854-2


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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)