Characterization of volatile compounds of French and Spanish virgin olive oils by HS-SPME: Identification of quality-freshness markers

被引：151

作者：

Cavalli, JF ^{[1
]}

Fernandez, X ^{[1
]}

Lizzani-Cuvelier, L ^{[1
]}

Loiseau, AM ^{[1
]}

机构：

[1] Univ Nice, Fac Sci, Lab Aromes Synth & Interact, F-06108 Nice 2, France

来源：

FOOD CHEMISTRY | 2004年 / 88卷 / 01期

关键词：

headspace-solid phase microextraction; GC-FID; GC-MS; olive oil composition; lipoxygenase pathway;

D O I：

10.1016/j.foodchem.2004.04.003

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Headspace-Solid Phase Microextraction (HS-SPME) was applied to the analysis of volatile compounds of virgin olive oils from southern France (Alpes-Maritimes) and Spain (Reus). Forty one compounds were isolated and characterized by GC-RI and GCMS, representing 85.3-92.8% of the total amount. (E)-Hex-2-enal, the main compound extracted by SPME, characterized the olive oil headspace for all samples. The other compounds identified were mainly hexanal, (Z)-hex-3-enol, (E)-hex-2-enol and hexanol. Changes in the chemical composition of the olive oil headspace were also monitored during storage. The content of (E)-hex-2-enal decreased over several months, and that of the C-6 alcohols and C-5 ketones increased. These compounds can be used as markers for the evaluation of olive oil quality. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：151 / 157

页数：7

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