CHARACTERIZATION OF VIRGIN OLIVE OIL AROMA. COMPARISON BY THREE DIFFERENT METHODS: SOLID PHASE MICROEXTRACTION - GAS CHROMATOGRAPHY / MASS SPECTROMETRY (SPME-GC/MS), ELECTRONIC NOSE AND PROTON TRANSFER REACTION MASS SPECTROMETRY (PTR-MS)

M. Servili, S. Esposto, R. Selvaggini, A. Taticchi, S. Urbani, G.F. Montedoro, I. Riccò
The Head-Space Analysis (HSA) of olive oil’s volatile compounds can be performed using the Solid Phase Micro Extraction (SPME)-GC/MS, the Electronic Nose or the Proton Transfer Reaction (PTR) Mass Spectrometry (MS). This paper reports a comparison among them to evaluate their capacity to classify the virgin olive oils according to the olive varieties, origin areas and the fruit’s ripening stages.
Servili, M., Esposto, S., Selvaggini, R., Taticchi, A., Urbani, S., Montedoro, G.F. and Riccò, I. (2008). CHARACTERIZATION OF VIRGIN OLIVE OIL AROMA. COMPARISON BY THREE DIFFERENT METHODS: SOLID PHASE MICROEXTRACTION - GAS CHROMATOGRAPHY / MASS SPECTROMETRY (SPME-GC/MS), ELECTRONIC NOSE AND PROTON TRANSFER REACTION MASS SPECTROMETRY (PTR-MS). Acta Hortic. 791, 729-734
DOI: 10.17660/ActaHortic.2008.791.111
https://doi.org/10.17660/ActaHortic.2008.791.111
English

Acta Horticulturae