Multianalyte analysis of volatile compounds in virgin olive oils using SPME‐GC with FID or MS detection: results of an international interlaboratory validation

Author:

García‐González Diego L.1,Casadei Enrico2,Aparicio‐Ruiz Ramón13,Ortiz Romero Clemente1,Valli Enrico2,Brereton Paul4,Koidis Anastasios4ORCID,Korytkowska Martyna4,Servili Maurizio5,Selvaggini Roberto5,Lacoste Florence6,Escobessa Julien6,Vichi Stefania7,Quintanilla‐Casas Beatriz7,Tres Alba7,Golay Pierre‐Alain8,Lucci Paolo9,Moret Erica10,Bendini Alessandra2,Gallina Toschi Tullia2

Affiliation:

1. Instituto de la Grasa (CSIC) Sevilla Spain

2. Department of Agricultural and Food Sciences Alma Mater Studiorum ‐ Università di Bologna Bologna and Cesena Italy

3. Department of Analytical Chemistry Universidad de Sevilla Sevilla Spain

4. Institute for Global Food Security Queen's University Belfast Belfast UK

5. Department of Agricultural Food and Environmental Sciences, Università degli Studi di Perugia Perugia Italy

6. ITERG (Institut des Corps Gras) Canejan France

7. Departament de Nutrició, Ciències de l'Alimentació i Gastronomia Campus de l'Alimentació de Torribera, Universitat de Barcelona, Santa Coloma de Gramenet Spain

8. Nestlé Research Center Lausanne Switzerland

9. Department of Agricultural Food and Environmental Sciences, Università Politecnica delle Marche Ancona Italy

10. Department of Agri‐Food Animal and Environmental Science Università degli Studi di Udine Udine Italy

Abstract

AbstractThe organoleptic assessment (Panel test) is the only procedure within the official methods for determining the quality of virgin olive oils that involves an expert panel. There is an urgent need for analytical methodology that can reliably measure volatile compounds in virgin olive oils that is capable of supporting and anticipating the official Panel test. For this reason, a new method based on solid‐phase microextraction–gas chromatography with the choice of two possible detectors (FID or MS) was subjected to a large international interlaboratory validation study. The study involved a two‐stage process: first, a pretrial phase in which 7 participants were exposed to the method for the first time to identify any initial problems with the methodology; then, a formal validation stage (trial proper), which involved 20 laboratories from Europe, USA, Japan and China. The performance of the different detectors was investigated. While both methods have advantages, the method using FID provided better results for 11 compounds, in terms of reproducibility, compared to MS. This information will allow to implement the method with accurate information of the method performance depending on the detector used.Practical applications: This study provides information from an interlaboratory validation of a method for measuring volatile compounds in virgin olive oils conducted with laboratories (from industry and academia) working in the olive oil sector. The information on the expected analytical errors in the determination of each volatile compound is necessary to apply this method for supporting the official Panel test (sensory analysis). The SPME‐GC‐MS/FID methods proposed in this work can be used for the internal quality control of a company/distributor/quality control laboratory and could also be used in cases of difficult/contradictory organoleptic assessment, or to confirm results from sensory panels in cases of disputes/disagreement (Reg. EU 2022/2105).

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

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