Multivariate data analysis of thermally treated sicilian extra virgin olive oil samples using e-nose, SPME-GC-MS and rheology

M. AMENTA; M. E. MONGE; L. LIZARRAGA; D. GIACOMAZZA; P. L. SAN BIAGIO; D. BULONE

Roma

Congreso; XIX Congresso Nazionale della Societa' Italiana di Biofisica Pura e Applicata (SIBPA); 2008

In this work we describe the chemical and physical changes of Sicilian extra virgin olive oil (EVOO) heated at 90° in a conventional oven for one month. The effects of the thermal treatment along days on volatile compounds and vis-cosity were monitored using electronic nose, gas chromatography and rheology. Data obtained by these techniques were combined in order to create a data matrix for the analysis, and the unsupervised method Principal Component Analysis (PCA) was used. A synergistic effect was obtained by combining all data, thus allowing discriminating oil samples ac-cording to their oxidative status.