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Updated: Jul 25, 2025

Chromatographic Fingerprinting by Template Matching for Data Collected by Comprehensive Two-Dimensional Gas Chromatography
Published on: September 2, 2020
Comparing the potential of IR-spectroscopic techniques to gas chromatography coupled to ion mobility spectrometry for
Clemente Ortiz-Romero1, Rocío Ríos-Reina2, Diego L García-González3
1Department of Analytical Chemistry, Campus of International Excellence in Agrifood (ceiA3), Marie Curie Annex Building, University of Córdoba, Campus de Rabanales, E-14071 Córdoba, Spain.
Abstract:
Virgin olive oil (OO) can be classified into three different categories: extra virgin, virgin and lampante. The official method for this classification, based on physicochemical analysis and sensory tasting, is considered useful and effective, although it is a costly and time-consuming process. The aim of this study was to assess the potential of some analytical techniques for classifying and predicting different OO categories to support official methods and to provide olive oil companies with a rapid tool to assess product quality. Thus, mid and near infrared spectroscopies (MIR and NIR) have been compared by using different instruments and with head-space gas chromatography coupled to an ion mobility spectrometer (HS-GC-IMS). High classification success rates in validation models were obtained using IR spectrometers (>70% and > 80% in average for ternary and binary classifications, respectively), although HS-GC-IMS showed greater classification potential (>85% and > 90%).
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