Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils

被引：34

作者：

Jiménez, A ^{[1
]}

Beltrán, G ^{[1
]}

Aguilera, MP ^{[1
]}

机构：

[1] Inst Andaluz Invest & Formac Agraria Pesquera Ali, CIFA Venta Llano, Estac Olivicultura & Elaiotecnia, Jaen 23620, Spain

来源：

JOURNAL OF CHROMATOGRAPHY A | 2004年 / 1028卷 / 02期

关键词：

olive oil; headspace analysis; food analysis; volatile organic compounds;

D O I：

10.1016/j.chroma.2003.11.096

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Solid-phase microextraction was used as a technique for headspace sampling of extra virgin olive oil and virgin olive oil samples with different off-flavours. A 100 mum coated polydimethylsiloxane fiber was used to extract volatile aldehydes, the sampling temperature was 45 degreesC and the fiber has been exposed to the headspace for 15 min. Nonanal and 2-decenal were present in all the olive oils with extraction off-flavours but were not in extra virgin olive oil sample. (C) 2004 Elsevier B.V. All rights reserved.

引用

页码：321 / 324

页数：4

共 17 条

[1] Relationship between volatile compounds and sensory attributes of olive oils by the sensory wheel [J].