Multi-Cumulative Trapping HSSPME to enhance the volatile profile of extra virgin olive oil

Multiple-cumulative (MC) HS-SPME is a very powerful technique to enhance the level of information on the volatile profile of foods. A fully automated multi-mode sample preparation system, containing a sorbent based focussing trap to retain and preconcentrate analytes, was used. 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, last but not least, the sample volume. Shorter cumulative extraction times proved to be more effective than a single longer extraction to provide more comprehensive profile of volatiles and semivolatiles. Fundamental was the choice of a proper sample volume avoiding headspace saturation in order to maximize the exctraction of the semi-volatile compounds. This technique was successfully applied for the distinction of extra virgin olive oil, from the less expensive virgin olive oil and lampante oil [1,2]. Finally, the coupling of MC-SPME with GCxGC-MS provided a powerful platform for the detailed characterization of the extra-virgin olive oil aroma profile.