Multivariate Data Analysis of Thermally Treated Sicilian Extravirgin Olive Oils. Coupling of Electronic Nose, Gas Chromatography-mass Spectrometry and Rheology Techniques

MARGHERITA AMENTA; MARIA EUGENIA MONGE; LEONARDO LIZARRAGA; DANIELA GIACOMAZZA; VALERIA GUARRASI; PIER LUIGI SAN BIAGIO; DONATELLA BULONE

THE OPEN FOOD SCIENCE JOURNAL

BENTHAM SCIENCE PUBLISHERS LTD.

Lugar: Sharjah; Año: 2012 vol. 6 p. 24 - 32

1874-2564

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.