Multivariate Data Analysis of Thermally Treated Sicilian Extravirgin Olive Oils. Coupling of Electronic Nose, Gas Chromatography-mass Spec-trometry and Rheology Techniques



Margherita Amenta1, Maria Eugenia Monge2, Leonardo Lizarraga2, Daniela Giacomazza1, Valeria Guarrasi1, Pier Luigi San Biagio*, 1, Donatella Bulone1
2 Istituto di BioFisica-U.O.S. di Palermo, Consiglio Nazionale delle Ricerche. Via U. LaMalfa 153, I-90146, Palermo,Italia
2 INQUIMAE and Departamento de Química Inorgánica, Analitica y Química Física, Facultad de Ciencias Exactas y Naturales, UBA, Ciudad Universitaria, Pabellón II, C1428EHA, Buenos Aires, Argentina


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© 2012 Amenta et al.;

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the Istituto di BioFisica-U.O.S. di Palermo, Consiglio Nazionale delle Ricerche. Via U. La Malfa 153, I-90146, Palermo, Italia; Tel.: +390916809311; Fax: +390916887692; E-mail: pierluigi.sanbiagio@pa.ibf.cnr.it


Abstract

In this work we describe the chemical and physical changes of Sicilian extra virgin olive oil (EVOO) heated at 90° in a conventional oven for one month. The effects of the thermal treatment along days on volatile compounds and vis-cosity were monitored using electronic nose, gas chromatography and rheology. Data obtained by these techniques were combined in order to create a data matrix for the analysis, and the unsupervised method Principal Component Analysis (PCA) was used. A synergistic effect was obtained by combining all data, thus allowing discriminating oil samples ac-cording to their oxidative status.

Keywords: Extra virgin olive oil, thermal oxidation, viscosity, electronic nose, HS-SPME, GC-MS, PCA.