Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics.

ABSTRACT: The commercial category of virgin olive oil is currently assigned on the basis of chemical-physical and sensory parameters following official methods. Considering the limited number of samples that can be analysed daily by a sensory panel, an instrumental screening tool could be supportive by reducing the assessors' workload and improving their performance. The present work aims to in-house validate a screening strategy consisting of two sequential binary partial least squares-discriminant analysis (PLS-DA) models that was suggested to be successful in a proof-of-concept study. This approach is based on the volatile fraction fingerprint obtained by HS-SPME-GC-MS from more than 300 virgin olive oils from two crop seasons graded by six different sensory panels into extra virgin, virgin or la

SUBMITTER: Quintanilla-Casas B 

PROVIDER: S-EPMC7593957 | biostudies-literature | 2020 Oct

REPOSITORIES: biostudies-literature