Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils from five new cultivars

被引：70

作者：

Baccouri, Bechir ^{[1
]}

Ben Temime, Sonia ^{[1
]}

Campeol, Elisabetta ^{[1
]}

Cioni, Pier Luigi ^{[1
]}

Daoud, Douja ^{[1
]}

Zarrouk, Mokhtar ^{[1
]}

机构：

[1] Univ Pisa, Dipartimento Chim Bioorgan & Biofarm, I-56126 Pisa, Italy

来源：

FOOD CHEMISTRY | 2007年 / 102卷 / 03期

关键词：

oleasters; olive oil; volatile compounds; solid phase microextraction;

D O I：

10.1016/j.foodchem.2006.06.012

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Evaluation and identification of wild olive genetic resources allowed us to select new olive varieties and to recognize Tunisian grove richness and diversity. Five new olive cultivars were previously selected among populations of wild olive plants on the basis of agronomic and chemical evaluations. Their virgin olive oils were analysed for their fatty acid composition, quality indices (Free acidity, PV and UV characteristics) and oxidative stability. They were then submitted to solid phase microextraction (SPME) and their volatile compositions were determined. Forty five compounds were isolated and characterized by GC-MS, representing 85%-98% of the total amount. The presence of some of these compounds in virgin olive oil had not been previously reported. The volatile compounds identified were mainly (E)-3-hexen-1-ol, (E)-2-hexen-1-ol, tricosane and beta-selinene. Results demonstrated that the profiles of oleaster oils were distinctly different from those of European and Tunisian oils. All results indicate that there is a wide variability in the chemical and aroma characteristics of the selected oleaster virgin olive oils. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：850 / 856

页数：7

共 26 条

[1]

Angerosa F, 2004, J CHROMATOGR A, V1054, P17, DOI [10.1016/j.chroma.2004.07.093, 10.1016/S0021-9673(04)01298-1]

[2]

Angerosa F, 2002, EUR J LIPID SCI TECH, V104, P639, DOI 10.1002/1438-9312(200210)104:9/10<639::AID-EJLT639>3.0.CO

[3]

2-U

[4] Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds [J].

Angerosa, F ;

Mostallino, R ;

Basti, C ;

Vito, R .

FOOD CHEMISTRY, 2000, 68 (03) :283-287

[5] Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of some Italian cultivars [J].

Angerosa, F ;

Basti, C ;

Vito, R .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (03) :836-839

[6]

[Anonymous], 1996, Olive oil: Chemistry and technology

[7] Effect of various compounds on virgin olive oil stability measured by rancimat [J].

Aparicio, R ;

Roda, L ;

Albi, MA ;

Gutiérrez, F .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1999, 47 (10) :4150-4155

[8] SOLID-PHASE MICROEXTRACTION WITH THERMAL-DESORPTION USING FUSED-SILICA OPTICAL FIBERS [J].

ARTHUR, CL ;

PAWLISZYN, J .

ANALYTICAL CHEMISTRY, 1990, 62 (19) :2145-2148

[9] Volatile compounds from Chetoui olive oil and variations induced by growing area [J].

Ben Temime, Sonia ;

Campeol, Elisabetta ;

Cioni, Pier Luigi ;

Daoud, Douja ;

Zarrouk, Mokhtar .

FOOD CHEMISTRY, 2006, 99 (02) :315-325

[10]

Bentivenga G., 2001, Rivista Italiana delle Sostanze Grasse, V78, P157

← 1 2 3 →