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J Agric Food Chem. 2006 Oct 4;54(20):7635-40.

Proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis for rapid detection of oxidative alteration of olive oil.

Author information

1
Agri-Food Quality Department, IASMA Research Center, Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy. eugenio.aprea@iasma.it

Abstract

Olive oil has been characterized by rapid proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis without any concentration of the volatiles or pretreatment of the samples. Comparison of extra virgin and defective (rancid) samples, as described by a panel of sensory judges, and the monitoring of thermo-oxidation processes are discussed. Multivariate analysis of PTR-MS data has been carried out and cross-validated, providing (i) reliable classification models for extra virgin oil as opposed to defective oil and (ii) calibration models able to predict independently thermo-oxidative degradation and the corresponding peroxide value. PTR-MS fragmentation patterns of volatiles considered in this study are also reported.

PMID:
17002433
DOI:
10.1021/jf060970r
[Indexed for MEDLINE]
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