RESEARCH ARTICLE
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
Article Information
Identifiers and Pagination:
Year: 2012Volume: 6
First Page: 24
Last Page: 32
Publisher Id: TOFSJ-6-24
DOI: 10.2174/1874256401206010024
Article History:
Received Date: 12/5/2012Revision Received Date: 24/7/2012
Acceptance Date: 28/7/2012
Electronic publication date: 19/10/2012
Collection year: 2012
© 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.
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.
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.
