Comparing the HS-SPME, Vac-HS-SPME, and HiSorb Techniques
LCGC International spoke to Irene Digiglio and Giorgia Purcaro about what they report is the first head-to-head comparison of the HS-SPME, Vac-HS-SPME, and HiSorb techniques for analyzing volatile organic compounds in virgin olive oil.
Researchers compared three headspace-based extraction techniques for analyzing volatile organic compounds (VOCs) in virgin olive oil: headspace solid-phase microextraction (HS-SPME), vacuum-assisted HS-SPME (Vac-HS-SPME), and HiSorb (a high-capacity sorptive extraction probe). Volatile compounds are central to olive oil's aroma and quality classification, with LOX-pathway-derived C5/C6 compounds contributing desirable green and fruity notes, while C7-C11 compounds are generally associated to off-flavors from oxidation or microbial activity.