Abstract
Flavour is a special way to discriminate extra virgin olive oils (EVOOs) from other aroma plant oils. In this study, different ratios (5, 10, 15, 20, 30, 50, 70 and 100%) of peanut oil (PO), corn oil (CO) and sunflower seed oil (SO) were discriminated from raw EVOO using flavour fingerprint, electronic nose and multivariate analysis. Fifteen different samples of EVOO were selected to establish the flavour fingerprint based on eight common peaks in solid-phase microextraction–gas chromatography–mass spectrometry corresponding to 4-methyl-2-pentanol, (E)-2-hexenal, 1-tridecene, hexyl acetate, (Z)-3-hexenyl acetate, (E)-2-heptenal, nonanal and α-farnesene. Partial least square discrimination analysis (PLS-DA) was used to differentiate EVOOs and mixed oils containing more than 20% of PO, CO and SO. Furthermore, better discrimination efficiency was observed in PLS-DA than PCA (70% of CO and SO), which was equivalent to the correlation coefficient method of the fingerprint (20% of PO, CO and SO). The electronic nose was able to differentiate oil samples from samples containing 5% mixture. The discrimination method was selected based on the actual requirements of quality control.
Highlights
Extra virgin olive oil (EVOO) is one of the high-grade edible vegetable oils of the Mediterranean region; it is obtained by cold-pressed extraction from fresh olives (Olea europaea) [1]
Partial least square discrimination analysis (PLS-DA) was used to differentiate EVOOs and mixed oils containing more than 20% of peanut oil (PO), corn oil (CO) and seed oil (SO)
Eight compounds, including 4-methyl-2-pentanol, (E)-2-hexenal, 1-tridecene, hexyl acetate, (Z )-3-hexenyl acetate, (E)-2-hepenal, nonanal and a-farnesene were identified in all 15 EVOOs used, and all of them have characteristic flavour fingerprint (FF)
Summary
Extra virgin olive oil (EVOO) is one of the high-grade edible vegetable oils of the Mediterranean region; it is obtained by cold-pressed extraction from fresh olives (Olea europaea) [1]. In the original form without further industrial refining process, possessing good stability as well as nutritional 2 and health benefits similar to other vegetable oils [2]. The demand for EVOO has been constantly increasing owing to its excellent nutritional and organoleptic properties. In 2014, the production of virgin olive oil was 3.05 million tons throughout the world and increased to 19.27 million tons in 2016 [3]
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