Calamai, Luca

Ieri, Francesca

Mulas, Stefano

Romani, Annalisa

Sebastiani, E.

Villanelli, Fabio

English

Florence Research

All rights reserved (including those of translation into other languages). No part of this Abstract Book may be reproduced in any form – by photo-print, microfilm, or any other means – nor transmitted or translated into a machine language without the permission in writing of the publisher. Only single copies of contributions, or parts thereof, may be reproduced for personal use. This Abstract Book was carefully produced in all its parts. Nevertheless, authors, editors and publisher do not warrant the information contained therein to be free of errors. Readers are advised to keep in mind that statements, data, illustrations, procedurals details or other items may inadvertently be inaccurate.  Publisher: Chromaleont S.r.L.   Viale Boccetta 70   98122 Messina, Italy  Edited by: L. Mondello and P. Dugo   ISBN: 978-88-941816-0-9                            GC-MS AND 2DGC-MS/TOF VOLATILE PROFILE OF MONOVARIETAL EXTRA VIRGINOILVE OILS Luca Calamai1, Fabio Villanelli2, Francesca Ieri3, Stefano Mulas3, Eligio Sebastiani4, AnnalisaRomani2,31 DISPAA, University of Florence, 50100 Firenze, Italy2 QuMAP Laboratory, PIN Polo Universitario Città di Prato, 59100 Prato, Italy3 PHYTOLAB laboratory - DiSIA - University of Florence, Viale Morgagni 65, 50100 Firenze, Italy4 SRA INSTRUMENTS, Viale Assunta 101, 20063 Cernusco S/N Milano, ItalyExtravirgin olive oil (EVOO) is worldwide appreciated also for its taste and aroma that ischaracterized by various volatile compounds: aldehydes, alcohols, esters, hydrocarbons,ketones, furans and other unidentified volatile compounds [1,2]. Both positive attributes andsensory defects in olive oil can be associated with volatile organic compounds (VOCs). Theunique and delicate EVOO flavor depends on the interaction of hundreds of compounds andthe GC-MS technique applied to VOCs allows for their characterization and quantification, asrelative abundance, in food samples. SPME (solid-phase microextraction) technique is veryefficient and able to evaluate most of the VOCs related to the EVOO flavor and off-flavor [3,4].SPME seems particularly appealing since it also eliminates problems associated with chemicallyand thermally unstable samples where generation of artifacts can be problematic as in the caseof oil. We selected the DVB/CAR/PDMS fiber since it proved to be the most universal assemblyfor sufficient isolation of compounds with different physico-chemical properties [5]. Twomonovarietal EVOOs (Frantoio and Leccino cvs.) were analyzed by GC-MS and 2DGC-MS/TOF. An Agilent 7890a GC equipped with a 5975C MSD was used and GC×GC analyses werecarried out on an Agilent GC-MS 7890B, with GC 2D system, coupled to an TOF-DS Markesdetector. The analyte separation was achieved with a HP-5MS UI column coupled with aInnoWAX column. A tentative compounds identification was performed by comparing Massspectra of each peak with those reported in mass spectral databases. HS-SPME and GC×GC-MS fingerprint analysis are ideal tools to analyze complex volatile matrices, and provide asensitive method for the direct comparison and chemical visualization of food volatilecomponents. HS-SPME GC×GC-TOF-MS analysis of the complex volatile fraction of EVOOwas submitted to advanced fingerprinting analysis of 2D chromatographic data. Biophenolscharacterization was also performed by HPLC-DAD-MS  technique.References[1] Kalua et al., Food Chemistry 100 (2007) 273–286[2] Vichi et al., Journal of Agricultural and Food Chemistry 51 (2003) 6572–6577[3] Angerosa et al., Journal of Chromatography A 1054 (2004) 17–31[4] Cavalli et al., Journal of Agricultural and Food Chemistry 51 (2003) 7709–7716[5] Cui et al., Journal of Chromatography B: Analytical Technologies in the Biomedical and LifeSciences 877 (2009) 901–1906K.62367

GC-MS and 2DGC-MS/TOF volatile profile of  monovarietal extra virgin olive oils.

https://flore.unifi.it/bitstream/2158/1065906/1/gcxgcolio2016.pdf

GC-MS and 2DGC-MS/TOF volatile profile of monovarietal extra virgin olive oils.

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