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Título: | Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils [intervalidazione di un metodo armonizzato SPME-GC-MS per l¿analisi di composti volatili selezionati in oli di oliva vergini] |
Autor: | Aparicio-Ruiz, R. CSIC ORCID; Ortiz-Romero, Clemente CSIC; Casadei, Enrico; García-González, Diego L. CSIC ORCID ; Servili, Maurizio; Selvaggini, Roberto; Lacoste, Florence; Escobessa, Julien; Vichi, Stefania CSIC ORCID; Quintanilla-Casas, Beatriz; Golay, Pierre Alain; Lucci, Paolo; Moret, Erica; Valli, Enrico; Bendini, Alessandra; Gallina Toschi, Tullia | Fecha de publicación: | 2021 | Editor: | Innovhub | Citación: | Rivista Italiana delle Sostanze Grasse 98 (4): 270- 273 (2021) | Resumen: | The evaluation of the sensory attributes in virgin olive oil (VOO) is carried out according to the standard method of panel test [1, 2]. Recently, it has been proposed as SPME-GC-FID method as the most ade- quate instrumental method to determine volatiles compounds in VOO to support the sensory panels test [3]. This method developed in the European funded project OLEUM, in which all the variables have been defined and harmonized, has been tested in three laboratories to perform an inter-laboratory validation of the quantification of the most relevant VOCs that are responsible for VOO sensory attributes. The valida- tion study was carried out for each one of the selected molecules in order to have an individual infor- mation for each analyte. With the same objective, in the present work, five laboratories, all being active partners in the OLEUM project, carried out an inter-lab evaluation of the SPME-GC-MS joint protocol. The validation was carried out by each laboratory following the same analytical conditions and on the same samples, in order to make the results obtained by each laboratory comparable in a harmonized procedure and methodology, as previously done with FID [3]. | Descripción: | Final version is available in open access in publisher’s site.-- This abstract is based on the published article: Ramón Aparicio-Ruiz, Clemente Ortiz Romero, Enrico Casadei, Diego L. García-González, Maurizio Servili, Roberto Selvaggini, Florence Lacoste, Julien Escobessa, Stefania Vichi, Beatriz Quintanilla-Casas, Pierre-Alain Golay, Paolo Lucci, Erica Moret, Enrico Valli, Alessandra Bendini, Tullia Gallina Toschi. Collaborative peer validation of a harmonized SPME-GC-MS method for analysis of selected volatile compounds in virgin olive oils, Food Control, Volume 135, 2022, 108756, https://doi.org/10.1016/j.foodcont.2021.108756.-- http://hdl.handle.net/10261/258960 | Versión del editor: | https://www.innovhub-ssi.it/kdocs/2036794/2021_vol._984_-_pt._2_-_analytical_solutions_addressing_olive_oil_quality_issues.pdf | URI: | http://hdl.handle.net/10261/264792 | Identificadores: | e-issn: 0035-6808 |
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