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

Cavalli, Jean-François; Fernández, Xavier; Lizzani‐Cuvelier, Louisette; Loiseau, André-Michel

doi:10.1016/j.foodchem.2004.04.003

Cited by 158 publications

(155 citation statements)

References 21 publications

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“…The concentration of C6 aldehyde E-2-hexenal, the most abundant volatile compound in three investigated monovarietal olive oils, did not significantly change (Table 2). These results are not in accordance with the results obtained by Cavalli et al (2004), who detected a decrease in the E-2-hexenal concentration in Cailletier, Blanquettier and Arbequines monovarietal olive oil samples after 8 months of storage at ambient temperature in the dark and considered E-2-hexenal as a quality freshness marker of VOO. However, Cavalli et al (2004) did not report excluding oxygen, which may have contributed to the loss in E-2-hexenal.…”

Section: Infl Uence Of Storage Temperature On Volatile Profi Lescontrasting

confidence: 99%

“…Conventional storage at room temperature (Cavalli et al 2004;Gómez-Alonso et al 2007;Pristouri et al 2010;Méndez and Falqué, 2007;Fadda et al 2012;), or under medium or high temperature accelerated storage conditions (Krichene et al 2010), have already been investigated. One of the main causes of quality degradation is the chemical oxidation that leads to the formation of volatile compounds responsible for some oil defects known as rancid, cucumber and musty (Angerosa et al 2004).…”

Section: Introductionmentioning

confidence: 99%

“…According to Vichi et al (2003) and Kiritsakis (1998), the occurrence of particular volatile compounds, such as nonanal or hexanal/nonanal ratio, can be a good indicator of olive oil oxidative deterioration. In addition, Cavalli et al (2004) have found that the storage of virgin olive oils leads to a decrease in C6 aldehyde E-2-hexenal and an increase in C6 alcohols and C5 ketones, and have recommended these compounds as quality-freshness markers for virgin olive oils. The other important cause of VOO quality degradation is the decrease in the total content of hydrophilic phenols, as a consequence of their involvement in oxidative processes (Morelló et al 2004;Gómez-Alonso et al 2007;Méndez and Falqué, 2007).…”

Section: Introductionmentioning

confidence: 99%

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Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils

Bubola¹,

Koprivnjak²,

Sladonja³

et al. 2014

Grasas y Aceites

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SUMMARY:The influence of low storage temperature (+4 °C and −20 °C) and conventional storage room temperature on the quality parameters, phenolic contents and volatile profiles of Buža, Črna and Rosinjola monovarietal virgin olive oils after 12 months of storage was investigated in this study. Virgin olive oils stored at low temperatures maintained better quality parameters than oils stored at room temperature. A negligible decrease in the total phenols was detected after 12 months of storage at all investigated temperatures. The total volatile compounds, aldehydes, alcohols and esters in almost all stored samples were unchanged compared to fresh oils. Total ketones increased after storage, although at a lower temperature these changes were less notable. An increase in the oxidation indicators hexanal and hexanal/E-2-hexenal ratio was the lowest in oils stored at +4 °C.Storage at temperatures lower than room temperature could help to prolong the shelf-life of extra virgin olive oil by maintaining high quality parameters and preserving the fresh oil's volatile profile. KEYWORDS:Freezing; Low storage temperature; Shelf-life; Total phenols; Virgin olive oil; Volatile compounds RESUMEN: Influencia de la temperatura de almacenamiento sobre los parámetros de calidad, fenoles y compuestos volátiles de aceites de oliva vírgenes croatas. Se ha estudiado la influencia, durante 12 meses, de temperaturas bajas (+4 °C y −20 °C) y convencional (ambiente), sobre los parámetros de calidad, contenido fenólico y perfil de volátiles de aceites de oliva vírgenes monovarietales Buža, Črna y Rosinjola. Los aceites de oliva vírgenes almacenados a bajas temperaturas mantienen mejores propiedades de calidad que los aceites almacenados a temperatura ambiente. Se encontró una disminución no significativa de los fenoles totales después de 12 meses de almacenamiento a todas las temperaturas estudiadas. Los compuestos volátiles totales, aldehídos, alcoholes y ésteres, en casi todas las muestras almacenadas, se mantuvieron sin cambios en comparación con los aceites frescos. Las cetonas totales incrementaron tras el almacenamiento, aunque a temperaturasmas bajas estos cambios fueron menos notables. El incremento de los indicadores de la oxidación hexanal y la relación hexanal/E-2-hexenal fue más bajo en los aceites almacenados a +4 °C. El almacenamiento a temperaturas inferiores a la temperatura ambiente ayuda a prolongar la vida útil de los aceites de oliva virgen extra, manteniendo la alta calidad y preservando el perfil de volátilesde un aceite fresco. PALABRAS CLAVE:

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Section: Infl Uence Of Storage Temperature On Volatile Profi Lescontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils

Bubola¹,

Koprivnjak²,

Sladonja³

et al. 2014

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…On the other hand, it should be noted that during the oxidation process, some volatile compounds are formed which impart an unpleasant flavor, as observed by the identification of isovaleric acid, styrene and 2-heptenal from cold pressed URS, OOV and CAC samples. Cavalli et al (2004) demonstrated that during the extraction process, maturation stage and cultivation practices can deeply influence the volatile compounds profile of oils.…”

Section: Discussionmentioning

confidence: 99%

Chemical composition of cold pressed Brazilian grape seed oil

et al. 2017

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Grape seed oil (GSO) is an important by-product of the wine-making industry which has received attention as an alternative source of vegetable oils; its chemical compounds can be influenced by agricultural practices and industrial processing. Knowledge of the composition of Brazilian GSO is scarce; thus, this study aimed to analyze the chemical characteristics, as well as the antioxidant activity of these oils. GSO samples were obtained from Brazilian markets and showed significantly high amounts of phenolic, γ-tocotrienol and phytosterols as well as, the presence of several volatile compounds. Based on these results, is possible to show that oils exhibited good antioxidant activity. Therefore, it can be inferred that Brazilian GSO had a considerable content of phytochemical compounds with biological activity, which allows its association with other vegetable oils.

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“…Limits of detection in low micrograms per liter can be achieved (Jeleń et al 2000). SPME has been proposed as a method for analysis of potential markers for oxidation status (nonanal proposed as indicator) (Vichi et al 2003), or quality-freshness markers of olive oil ((E)-hex-2-enal, C6 alcohols and C5 ketones) (Cavalli et al 2004), although in many papers describing its use in flavor analysis, it is based mainly on area count comparison, not a quantitative method (Jeleń et al 2012). A comparative study was performed in which static headspace was compared to headspace solid-phase microextraction, headspace sorptive extraction and direct thermal desorption (Cavalli et al 2003).…”

Section: Resultsmentioning

confidence: 99%

Static Headspace Extraction with Compounds Trapping for the Analysis of Volatile Lipid Oxidation Products

2017

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Static headspace is an easy to perform, convenient, and usually automated method for extraction of volatiles from various food matrices. Among other applications, it is used also for monitoring of volatile lipid oxidation products. However, the biggest disadvantage of this method is its low sensitivity especially when compared to such techniques as solid-phase microextraction or dynamic headspace. This paper focuses on the comparison of static headspace analysis of volatile lipid oxidation products with a modification of this technique, where volatiles extracted multiple times from oil matrix in a headspace vial are trapped on Tenax trap and subsequently desorbed into gas chromatograph. Twenty volatile compounds (mainly alkanals, 2-alkenals, ketones, and alcohols being volatile lipid oxidation products) in rapeseed oil were used for method comparison. For all compounds, a significant increase in method sensitivity and improvement of limits of detection (10 to 33 times) depending on the compound were noted; however, the repeatability was worse (for 16 out of 20 compounds) and carry-over values (also 16/20) were higher for combined headspace/trapping method.

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

Cited by 158 publications

References 21 publications

Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils

Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils

Chemical composition of cold pressed Brazilian grape seed oil

Static Headspace Extraction with Compounds Trapping for the Analysis of Volatile Lipid Oxidation Products

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