The Open Food Science Journal

2012, 6 : 24-32
Published online 2012 October 19. DOI: 10.2174/1874256401206010024
Publisher ID: TOFSJ-6-24

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

Margherita Amenta , Maria Eugenia Monge , Leonardo Lizarraga , Daniela Giacomazza , Valeria Guarrasi , Pier Luigi San Biagio and Donatella Bulone
Istituto di BioFisica-U.O.S. di Palermo, Consiglio Nazionale delle Ricerche. Via U. La Malfa 153, I-90146, Palermo, Italia.

ABSTRACT

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.

Keywords:

Extra virgin olive oil, thermal oxidation, viscosity.