New OLEUM publication in LWT - Food Science and Technology
Sensory quality, assessed following a standardized method, is one of the parameters defining the commercial category of virgin olive oil. Considering the difficulties linked to the organoleptic evaluation, especially the high number of samples to be assessed, setting up instrumental methods to support sensory panels becomes a need for the olive oil sector. This paper explored the use of volatile fingerprinting by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry as a tool to evaluate the volatile fraction responsible for virgin olive oil sensory attributes.
Quintanilla-Casas, B., Bustamante, J., Guardiola, F., García-González, D.L., Barbieri, S., Bendini, A., Toschi, T.G., Vichi, S. and Tres, A., 2019. Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality. LWT, p.108936.