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).

摘要

The head-space analysis of olive oil's volatile compounds can be performed using the solid phase micro extraction-GC/MS, the electronic nose or the proton transfer reaction mass spectrometry. 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 ripening stages.