Abstract
In recent years, there is an increasing interest in high-quality extra virgin olive oils (EVOOs) produced from local cultivars. They have particular chemical/organoleptic characteristics and are frequently subjected to fraud, whereby the control of quality requires a powerful varietal check. In the present research, triacylglycerols (TAGs) and volatiles have been studied as chemical markers for the authentication of EVOO samples from four Italian varieties of Olea europea (Dolce Agogia, Frantoio, Leccino, and Moraiolo). The monocultivar EVOO samples have been subjected to a chemical–enzymatic chromatographic method in order to perform a stereospecific analysis, an important procedure for the characterization of TAG of food products. The results, combined with chemometric analysis (linear discriminant analysis, LDA), were elaborated in order to classify Italian EVOO monocultivar samples. In accordance with the total and intrapositional fatty acid (FA) composition of TAG fraction, the results were allowed to carry out a varietal discrimination. In addition, volatile compounds were also determined by solid-phase micro-extraction gas chromatography-mass spectrometry analysis. All EVOO samples were correctly classified when TAG stereospecific data and volatile results were elaborated by the LDA procedure, even if volatile compounds showed a higher discriminant power.
Highlights
Extra virgin olive oil (EVOO), obtained from the fruit of Olea europea L. using only physical or mechanical methods, is a product of great importance because of its exclusive chemical-nutritional characteristics, and health properties
Volatile compounds were determined by solid-phase micro-extraction gas chromatography-mass spectrometry analysis
SupelcoTM 37 component fatty acid methyl esters (FAME) mix, containing the methyl esters of 37 fatty acids, was bought from Supelco (Bellefonte, PA, USA)
Summary
Extra virgin olive oil (EVOO), obtained from the fruit of Olea europea L. using only physical or mechanical methods, is a product of great importance because of its exclusive chemical-nutritional characteristics, and health properties. The production of olive oils from monovarietal olives is carried out to produce oils with particular chemical composition and unique organoleptic properties, which depend on cultivar, geographic origin, and pedoclimatic conditions [2]. The check of the cultivars used to obtain an olive oil may contribute to highlight the oil origin. This aspect may have commercial interest in the case of monovarietal high-quality EVOO with typical marks (protected designation of origin-PDO, protected geographical indication-PGI, traditional specialty guaranteed-TSG), because these oils have high commercial value and may be adulterated by lower quality oils, using anonymous or less expensive cultivars [3].
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