Brazil is the second-largest importer, after the United States, of extra-virgin olive oils with an internal production that just reaches 0.25 % of the volume imported and consumed. Information about diagnostic chemical signa-tures characterizing Brazilian oils is lacking, especially as related to geographical markers and key-aroma compounds distribution. This study fills this gap; by comprehensive two-dimensional gas chromatography (GCxGC) combined with headspace solid-phase microextraction (HS-SPME) and parallel detection (MS/FID), diagnostic quali-quantitative signatures of volatiles from Brazilian oils are obtained. Comprehensively mapping of untargeted and targeted (UT) features through fingerprinting algorithms provides effective classification models, benchmarking Brazilian oils (n = 28) vs. a large selection of Italian high-quality extra-virgin olive oils (n = 111). Identitation of Brazilian oils is achieved by combining six different feature selection strategies, the resulting pattern of predictors includes: 1-methoxy-2-propanol, ethyl acetate, (E)-4,8-dimethyl-1,3,7-nonatriene, propanoic acid, limonene, (E)-2-hexenal, hexanoic acid, pentanal, butanoic acid, hexanal, alpha-pinene, (E)-beta-oci-mene, and propanal. Compositional differences also are evidenced in composite-class images resembling 2D patterns characteristic of the two production areas. Quantitative fingerprinting, resembling an artificial intelli-gence smelling machine, characterizes the unique aroma with 1-penten-3-one and (Z)- 3-hexenal, dominating with pungent and green notes, followed by (E)- 2-hexenal (bitter-almond), (E,E)- 2,4-heptadienal (fatty), euca-lyptol (herbal), benzaldehyde (almond), hexanal (green), and (E)- 2-hexen-1-ol (green grass).

Delineating unique and discriminant chemical traits in Brazilian and Italian extra-virgin olive oils by quantitative 2D-fingerprinting and pattern recognition algorithms

Stilo, F;Alladio, E;Squara, S;Bicchi, C;Vincenti, M;Cordero, C
;
2023-01-01

Abstract

Brazil is the second-largest importer, after the United States, of extra-virgin olive oils with an internal production that just reaches 0.25 % of the volume imported and consumed. Information about diagnostic chemical signa-tures characterizing Brazilian oils is lacking, especially as related to geographical markers and key-aroma compounds distribution. This study fills this gap; by comprehensive two-dimensional gas chromatography (GCxGC) combined with headspace solid-phase microextraction (HS-SPME) and parallel detection (MS/FID), diagnostic quali-quantitative signatures of volatiles from Brazilian oils are obtained. Comprehensively mapping of untargeted and targeted (UT) features through fingerprinting algorithms provides effective classification models, benchmarking Brazilian oils (n = 28) vs. a large selection of Italian high-quality extra-virgin olive oils (n = 111). Identitation of Brazilian oils is achieved by combining six different feature selection strategies, the resulting pattern of predictors includes: 1-methoxy-2-propanol, ethyl acetate, (E)-4,8-dimethyl-1,3,7-nonatriene, propanoic acid, limonene, (E)-2-hexenal, hexanoic acid, pentanal, butanoic acid, hexanal, alpha-pinene, (E)-beta-oci-mene, and propanal. Compositional differences also are evidenced in composite-class images resembling 2D patterns characteristic of the two production areas. Quantitative fingerprinting, resembling an artificial intelli-gence smelling machine, characterizes the unique aroma with 1-penten-3-one and (Z)- 3-hexenal, dominating with pungent and green notes, followed by (E)- 2-hexenal (bitter-almond), (E,E)- 2,4-heptadienal (fatty), euca-lyptol (herbal), benzaldehyde (almond), hexanal (green), and (E)- 2-hexen-1-ol (green grass).
2023
115
104899
1
13
Brazilian extra -virgin olive oil; Food volatiles analysis; Food composition; comprehensive two; dimensional gas chromatography; Quantitative fingerprinting; Origin traceability; Aroma blueprint
Stilo, F; Alladio, E; Squara, S; Bicchi, C; Vincenti, M; Reichenbach, SE; Cordero, C; Bizzo, HR
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/1876662
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