面板测试方法可以被归类为主观的，因为测试人员的意见可能会有所不同，导致对石油的错误分类以及可能导致的固有问题，比如经济损失、商业问题和欺诈。这一过程的一个更客观的替代方法是将色谱技术与MS相结合，这将根据橄榄油样品中挥发分的化学成分对石油进行分类。
研究人员开发了一种gc - apci - qtof - ms方法，以获得橄榄油挥发性化合物的化学成分，并发现利用代谢组学方法可以更客观地决定橄榄油的分类。分析前的提取是由一个清除和陷阱(P&T)技术进行的。
所开发的方法足够敏感，可以获得相当数量的挥发性化合物的溶解色谱峰。研究人员还强调，与传统的相比，使用水的APCI源的敏感性增加了
电子电离(EI)来源。进一步的研究需要改进
分类方法，用来记录缺陷和正属性的所有可能组合。然而，目前的方法，总体精度为70%，可以补充官方的面板测试。(Lewis Botcherby)
引用
1 .工作c .销售，M.I. Cervera,r . Gil,t . Portoles,e . Pitarch,j . Beltran,Food Chem. 216,365 - 373(2016)。
原文：
Photo Credit: DUSAN ZIDAR/ShutteA method to determine the quality of olive oil has been developed using a novel atmospheric pressure chemical ionization (APCI) source in combination with gas chromatography (GC) coupled to hybrid quadrupole time-of-flight mass spectrometry (QTOF-MS) and a metabolomics strategy (1).
Olive oil quality is divided into three categories: extra virgin, virgin, or lampante, with the latter not being recommended for consumption. This is typically decided by testers who establish what the olive oil should be classified as by a “PANEL TEST”, which classifies the oils according to two main properties: defects and positive attributes.
PANEL TEST methodology can be categorized as subjective, because the opinion of testers may vary, leading to misclassification of an oil and the inherent problems that this can cause, such as economic losses, commercial issues, and fraud. A more objective alternative to this process would be the use of a chromatographic technique coupled to MS, which would classify the oil based upon chemical composition of the volatile fraction of the olive oil samples.
Researchers developed a GC–APCI–QTOF-MS method to obtain the chemical profile of olive oil volatile compounds and found that utilizing a metabolomics approach enabled a more objective decision for olive oil classification. Extraction prior to analysis was carried out by a purge and trap (P&T) technique.
The developed method was sensitive enough to obtain a considerable number of resolved chromatographic peaks for volatile compounds. Researchers also highlighted the increased sensitivity an APCI source with water as modifier offered when compared to the traditional
electron ionization (EI) sources. Further research is required to improve
the classification method, to document every possible combination of defects and positive attributes. However, the current methodology, with an overall accuracy of 70%, can complement an official PANEL TEST. (Lewis Botcherby)
Reference
1. C. Sales, M.I. Cervera, R. Gil, T. Portolés, E. Pitarch, and J. Beltran,Food Chem. 216, 365–373 (2016).
