This application note describes a method for characterizing olive oil using Agilent GC/Q-TOF MS and Mass Profiler Professional software. The method can detect a large number of compounds in olive oil and perform quantitative analysis.
The document details the development of a chemical screening model to predict whether olive oils will fail sensory tests for Extra Virgin classification. It utilizes data from an Agilent 7890A GC system coupled with an Agilent 7200 series accurate-mass Q-TOF MS.
The constructed model predicts whether an olive oil will pass the extra virgin sensory test.
The classification model uses the presence of five specific compounds to predict failure.