Direct classification of olive oils by using two types of ion mobility spectrometers Original Research Article

In this work, we explored the use of an Ion Mobility Spectrometry (IMS) device with an ultraviolet (UV) source, and of a Gas Chromatographic (GC) column coupled to an IM Spectrometer with a tritium source, for the discrimination of three grades of olive oil, namely: extra virgin olive oil (EVOO), olive oil (OO) and pomace olive oil (POO). The three types of oil were analyzed with both equipment combinations as coupled to a headspace system and the obtained ion mobility data were consecutively processed with various chemometric tools. The classification rate for an independent validation set was 86.1% (confidence interval at 95% [83.4%, 88.5%]) with an UV–IMS and 100% (confidence interval at 95% [87%, 100%]) using a GC–IMS system. The classification rate was improved by using a more suitable ionization source and a pre-separation step prior to the IM analysis.