Enhanced fingerprinting of extra virgin olive oil by multiple-cumulative SPME and GCxGC

The use of multiple-cumulative headspace-solid-phase microextraction (named MC-SPME) was explored to enhance the volatile profiling of extra-virgin olive oil (EVO). The SPME extraction was performed using an automated multimode sample preparation system containing a sorbent based focussing trap to retain and preconcentrate analytes. The novel approach was investigated for the analysis of olive oil aroma profile using a pattern recognition approach. Different extraction parameters were investigated, e.g. extraction time, numbers of cumulative extraction and sample volume to maximize the sensitivity and the sample throughput, important factor in large cross-sample studies. This technique has been successfully applied for the distinction of extra virgin olive oil (EVO), from the less expensive virgin olive oil (VO) and lampante oil (LO). The coupling of MC-SPME with GCxGC-MS generates a powerful platform for the detailed characterization of the extra-virgin olive oil aroma profile, with high potential to be extended towards different fields of applications.