Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 424136
Title Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification
Author(s) Ruiz-Samblas, C.; Tres, A.; Koot, A.H.; Ruth, S.M. van; Gonzalez-Casado, A.; Cuadros-Rodriguez, L.
Source Food Chemistry 134 (2012)1. - ISSN 0308-8146 - p. 589 - 596.
DOI https://doi.org/10.1016/j.foodchem.2012.02.135
Department(s) RIKILT B&T Authenticiteit en Nutrienten
RIKILT - Analyse & Ontwikkeling
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) geographical origin - ptr-ms - quality - authentication - classification - cultivars
Abstract Proton transfer reaction-mass spectrometry (PTR-MS) is a relatively new technique that allows the fast and accurate qualification of the volatile organic compound (VOC) fingerprint. This paper describes the analysis of thirty samples of extra virgin olive oil, of five different varieties of olive fruit (Arbequina, Cornicabra, Frantoio, Hojiblanca, and Picual) by PTR-MS. A multivariate pattern recognition method (partial least square-discriminant analysis, PLS-DA) was applied on the full spectra fingerprint of the PTR-MS measurements. The multivariate model was doubly validated: firstly by means of internal validation (cross-validation) and secondly with an external validation data set. The results showed that the five varieties could be successfully distinguished within them. The proposed method provides a new valuable tool for extra virgin olive oil classification according to variety, and it could serve as a screening technique for the authentication of monovarietal extra-virgin olive oil and as a methodology to confirm that a variety is in agreement with claimed identity.
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