Characterization of 'Olivastro di Bucchianico cv' extra virgin olive oils and its recognition by HS-GC-IMS.

Maria Gabriella Di SerioLucia GiansantePaolo Del ReLuciano PollastriFilippo PanniEnrico ValliLuciana Di Giacinto

Published in: Journal of the science of food and agriculture (2021)

The results of the chemical analyses showed good levels of nutraceutical components in the oils, which were found to be organoleptically well balanced with medium values of fruity, bitter and pungent. The HS-GC-IMS method based on the analysis of 15 volatile molecules might be a useful tool for a chemometric discrimination of the varietal origin for the oils under investigation. © 2021 Society of Chemical Industry.

Keyphrases

gas chromatography
mass spectrometry
escherichia coli
tandem mass spectrometry
biofilm formation
high resolution
pseudomonas aeruginosa