Geographical origin classification of olive oils by PTR-MS |
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| Authors: | Nooshin Araghipour,Jennifer Colineau,Alex Koot,Wies Akkermans,Jose Manuel Moreno Rojas,Jonathan Beauchamp,Armin Wisthaler,Tilmann D. Mä rk,Gerard Downey,Claude Guillou,Luisa Mannina,Saskia van Ruth |
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| Affiliation: | 1. RIKILT – Institute of Food Safety, Wageningen UR, P.O. Box 230, 6700 AE Wageningen, The Netherlands;2. Institut für Ionenphysik und Angewandte Physik, Leopold-Franzens University, Technikerstr. 25, 6020 Innsbruck, Austria;3. Biometris, Wageningen UR, P.O. Box 16, 6700 AA Wageningen, The Netherlands;4. European Commission – Joint Research Centre, Institute for Health and Consumer Protection, Physical and Chemical Exposure Unit, BEVABS TP-281, Via Fermi, 2, 21020 Ispra (VA), Italy;5. Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland;6. Department of S.T.A.A.M., University of Molise, I 86100 Campobasso, Italy;g Institute of Chemical Methodologies, CNR, 00016 Monterotondo Stazione, Rome, Italy |
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| Abstract: | The volatile compositions of 192 olive oil samples from five different European countries were investigated by PTR-MS sample headspace analysis. The mass spectra of all samples showed many masses with high abundances, indicating the complex VOC composition of olive oil. Three different PLS-DA models were fitted to the data to classify samples into ‘country’, ‘region’ and ‘district’ of origin, respectively. Correct classification rates were assessed by cross-validation. The first fitted model produced an 86% success rate in classifying the samples into their country of origin. The second model, which was fitted to the Italian oils only, also demonstrated satisfactory results, with 74% of samples successfully classified into region of origin. The third model, classifying the Italian samples into district of origin, yielded a success rate of only 52%. This lower success rate might be due to either the small class set, or to genuine similarities between olive oil VOC compositions on this tight scale. |
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| Keywords: | Chemometrics Olive oil Origin classification PTR-MS PLS-DA |
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