Triacylglycerol profiling data of olive oil samples obtained by Flow Injection Analysis-Heated Electrospray Ionisation-High Resolution Mass Spectrometry (FIA-HESI-HRMS)

Data base containing data on the triacylclgyerol profile of genuine and adulterated olive oils obtained by Flow Injection Analysis-Heated Electrospray Ionisation-High Resolution Mass Spectrometry (FIA-HESI-HRMS). Data (total ion chromatograms) were obtained and used by Quintanilla-Casas et al. (Food Control, 2021, 123: 107851). Data correspond to relative abundances obtained for each mass signal that agreed with single positive charged sodium molecular ions and that could match with a triacylglycerol elemental formula (mass tolerance error set at 5ppm; molecular formulae calculation performed with Xcalibur 4.1. (Thermo Fisher Scientific, Bremen, Germany). This data base includes samples used in the study that were obtained by the OLEUM consortium. Samples included genuine olive oils, as well as Taylor-made adulterations blending genuine olive oils with other vegetable oils as adulterants (sunflower oli; soy oil; high oleic sunflower oil; avocado oil (refined and virgin); hazelnut oil (refined and virgin)). Blind samples are also included in the data base. Partial Least Squares-Discriminant Analysis (PLS-DA) was applied to these data to develop two independent binary models that discriminated between (i) genuine oils and blends with ≥2% of HL adulterants, and (ii) genuine oils and blends with ≥5% of HO adulterants, as described in Quintanilla-Casas et al., 2021.