ISHS Acta Horticulturae 791: V International Symposium on Olive Growing
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) |
| Authors: | M. Servili, S. Esposto, R. Selvaggini, A. Taticchi, S. Urbani, G.F. Montedoro, I. Riccò |
| DOI: | 10.17660/ActaHortic.2008.791.111 |
| Abstract:
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. | |
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