Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC–O and GC×GC–ToFMS

Abstract

Aroma compounds of virgin olive oils extracted from two olive cultivars-Galega Vulgar and Cobrançosagrown in Beira Baixa region in central Portugal were investigated. Gas chromatography-olfactometry (GC-O) was carried out to select the important odorants for subsequent comprehensive gas chromatography/time of flight mass spectrometry (GC × GC-ToFMS) analysis. By GC-O fifteen odorants were identified. For the quantification of volatile compounds, headspace solid phase microextraction (SPME) technique was optimized. Under optimized conditions, 22 volatile compounds were quantified in all samples. Trans-2-hexenal was the most abundant compound. A discriminant analysis (DA) was used to discriminate among olive oil samples obtained from olives of the two cultivars with different harvest time/ripening stages. Concerning the harvesting time and cultivar, nine volatiles showed to have discriminant power among samples, namely heptanal, trans-2-hexenal, 1-octen-1-ol, nonanal, 2,3-butanedione, ethyl-2-methylbutyrate, hexanal, cis-3-hexenylacetate and 3-methylbuthylacetate.

First comprehensive characterization of volatile profile of north Moroccan olive oils: A geographic discriminant approach

“…All the volatile compounds determined in this study were previously identified as important VOO aroma compounds and investigated for their sensory significance and their odour thresholds were determined (Kesen, Kelebek, Sen, Ulas, & Selli, 2013;Luna et al, 2006;Morales, Rios, & Aparicio, 1997;Peres et al, 2013). As reported by the cited authors, some volatile compounds identified in our samples were found to contribute to the green odour notes characteristic of aroma of high quality VOO, whereas other compounds were reported as responsible of unpleasant aroma odours.…”

Comprehensive Two-dimensional Gas Chromatography for Analysis of the Volatile Compounds and Fishy Odor Off-flavors from Heated Rapeseed Oil

“…This choice is in good agreement with the previous studies carried out in GC × GC to characterize the HS of other kinds of edible oils [32,34,37].…”

“…Indeed, SPME has the advantages to provide a rapid sampling at low cost and can easily be automated [31]. The combination of HS-SPME and GC × GC, therefore, provides a powerful tool for concentration and efficient separation of the compounds present in the HS of edible oils [32].…”

Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

“…[19] The most prevalent C6 aldehyde present among five olive varieties was (E)-2-hexenal, with concentrations ranging from 10.74 to 26.51 mg/L (Table 2), this result is in accordance with the literature data obtained from other monovarietal olive oils. In fact, (E)-2-hexenal is the most abundant volatile compound in European, [23][24][25][26][27][28][29] Tunisian, [20,30] and Moroccan [21] olive oils. Surprisingly, EVOO obtained from the variety Ferkani did not contain (E)-2-hexenal (Table 2), whereas the latter was found at relatively low amounts in Aaleh and Abani varieties (2.26 and 0.38 mg/L, respectively).…”