Characterization of aroma compounds of cold-pressed avocado oil using solid-phase microextraction techniques with gas chromatography–mass spectrometry

Abstract

The main objective of this study was to investigate the aroma profile and some physicochemical properties of cold-pressed avocado oil. Headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) methods were used for the identification and quantification of aroma compounds of avocado oil. A total of 19 aroma compounds were detected in avocado oil. The aroma groups identified in avocado oil were aldehydes, terpenes, alkene, ketones, alkanes, and aromatic hydrocarbons. Alkanes were the dominant aroma group possessing 37.95% of total aroma concentrations in avocado oil. In avocado oil, tridecane and hexanal were the most abundant aroma compounds. Among the aroma compounds, (Z)-5-tridecene, biphenyl, pulegone, and β-curcumene were identified for the first time in avocado oil. Additionally, the free fatty acid and peroxide value of avocado oil were determined 0.82% and 10.19 meq O2/kg oil, respectively.

Impact of Different Raw Materials on Changes in Volatile Compounds during Moromi Fermentation

“…The quantification of volatile compounds was calculated using the peak area ratio to the internal standard, and it was multiplied by the concentration of the internal standard. The semi-qualification of aldehydes, esters, ketone, phenols and Furan(one)s was calculated by using 2-methyl-3-heptanone as the internal standard, whereas acids, alcohols and pyrazines were calculated by using 4-nonanol as the internal standard [16]. Semi-quantification was calculated using the following formula: UC conc.…”