Multi-capillary column-ion mobility spectrometry: a potential screening system to differentiate virgin olive oils

Area of Science:

• Analytical Chemistry
• Food Science
• Spectrometry

Background:

• Differentiating virgin olive oil (VOO) quality, particularly between virgin and extra virgin grades, is challenging with current methods.
• Sensory quality is a key determinant of VOO value and consumer acceptance.
• Existing analytical techniques may lack the sensitivity or efficiency for rapid quality screening.

Purpose of the Study:

• To evaluate headspace coupled with multi-capillary column-ion mobility spectrometry (HS-MCC-IMS) as a rapid screening system for VOO.
• To develop and validate a chemometric model for classifying VOO samples based on sensory quality.
• To compare the performance of the HS-MCC-IMS system against expert panel sensory analysis.

Main Methods:

• Direct injection of VOO samples into a vial for headspace generation.
• Automatic injection of volatiles into a gas chromatograph-ion mobility spectrometer (GC-IMS).
• Preprocessing of GC-IMS data followed by chemometric analysis for classification.

Main Results:

• The HS-MCC-IMS system successfully classified 97% of VOO samples into their correct quality groups.
• The validated chemometric model achieved an 87% prediction accuracy.
• The results demonstrated strong agreement with expert panel classifications, confirming the system's potential.

Conclusions:

• Headspace coupled with ion mobility spectrometry presents a viable and efficient method for screening VOO quality.
• This technique offers a promising alternative to conventional analytical procedures for rapid VOO classification.
• The developed chemometric approach enhances the reliability and applicability of IMS in food analysis.