Abstract
For first time, the new device named thin film solid phase microextraction (TF-SPME) has been used to determine the volatile profile of the Picual and Hojiblanca varieties of extra virgin olive oils. To this end, different traditional sampling methods such as headspace sorptive extraction (HSSE) with polydimethylsiloxane (PDMS) and polyethyleneglycol-modified silicone (EG/Silicone) Twisters® have been compared with the TF-SPME devices coated with different extraction polymeric phases. PARADISe software was used as a non-targeting method to process all data. The best results were obtained by HSSE-PDMS and 2TF-SPME. Moreover, the 2TF-SPME extraction method achieved the most adequate results of linearity for most compounds, according to F-values, while the intermediate precision results were similar for both 2TF-SPME and HSSE-PDMS sampling methods. Different sensitivity was observed between both sampling methods depending on the volatile compound, without being clearly influenced by the polarity of them. Although both sampling methods enabled the main active aroma of olive oil to be determined and for them to be differentiated according to olive variety, the 2TF-SPME method appears to be the most suitable for this goal.
Highlights
Extra virgin olive oil (EVOO) is an olive oil with an absence of sensory defects obtained from the fresh and healthy fruit of the olive tree, Olea Europe L. [1,2,3]
Since the headspace sorptive extraction (HSSE)-PDMS and 2TF-solid phase microextraction (SPME) methods provided suitable results for both kinds of EVOO, we focused on analysing which might be better for the proposed purpose
If we consider the chemical characteristics of these compounds, HSSE-PDMS shows better sensitivity values for alcohols, while 2TF-SPME does for ketones
Summary
Extra virgin olive oil (EVOO) is an olive oil with an absence of sensory defects obtained from the fresh and healthy fruit of the olive tree, Olea Europe L. [1,2,3]. Extra virgin olive oil (EVOO) is an olive oil with an absence of sensory defects obtained from the fresh and healthy fruit of the olive tree, Olea Europe L. EVOO is obtained from olives by using mechanical and other physical methods when the fruit is in its optimum phase of ripeness [1,5] and can be consumed without any further refining [2,3]. The European Union (EU) is the world’s main olive oil producer, accounting for 80% of the total world production. In terms of crop surface and volume of olive oil production, Spain is world leader, accounting for approximately 60% of EU production and 45% of world production. Spain is the leading global exporter of olive oil [6]
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