Delineating the extra-virgin olive oil aroma blueprint by multiple headspace solid phase microextraction and differential-flow modulated comprehensive two-dimensional gas chromatography

Stilo, Federico; Borrego, Maria del Pilar Segura; Bicchi, Carlo; Battaglino, Sonia; Fernadez, Raquel Maria Callejón; Morales, María Lourdes; Reichenbach, Stephen E.; McCurry, James D.; Peroni, Daniela; Cordero, Chiara Emilia Irma

doi:10.1016/j.chroma.2021.462232

Cited by 26 publications

(23 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Esters other than acetates, volatile phenols, furans and α‐hydroxy‐ketones were present in very low amounts. The main contribution to carbonyl compounds amount was given by the lipoxygenase (LOX) pathway‐related VOCs, linked to positive sensory attributes 31 , 32 : 1‐penten‐3‐one accounted for about 50% of the total ketones content, whereas ( E )‐2‐hexenal (59.7%), hexanal (28.0%) and ( Z )‐3‐hexenal (5.0%) accounted for about 92% of the total aldehydes content. The LOX molecules also prevailed among alcohols (approximately 53%), with the main contribution given by ( E )‐2‐hexen‐1‐ol (17.0%), followed by 1‐penten‐3‐ol (11.4%), ( Z )‐2‐penten‐1‐ol (8.8%), 1‐hexanol (8.2%), ( Z )‐3‐hexen‐1‐ol (6.8%) and ( E )‐2‐penten‐1‐ol (1.0%).…”

Section: Resultsmentioning

confidence: 99%

Exploitation of virgin olive oil by‐products (Olea europaeaL.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions

Cecchi

Migliorini²,

Giambanelli³

et al. 2021

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Much effort has recently been spent for re‐using virgin olive oil by‐products as nutraceutical ingredients for human diet thanks to their richness in bioactive phenols, but their management is not easy for producers. We aimed to provide useful information for a better management of fresh olive pomace before drying, by studying the phenolic and volatile compounds transformations phenomena of fresh olive pomace stored under different conditions planned to simulate controlled and uncontrolled temperature conditions in olive oil mills. RESULTS The evolution of the phenolic and volatile compounds was studied by high‐performance liquid chromatography‐diode array detector mass spectrometry (HPLC‐DAD‐MS) and headspace solid‐phase microextraction gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS). The phenolic profile varied rapidly during storage: the verbascoside content decreased about 70% after 17 days even at 4 °C, while the content of simple phenols such as hydroxytyrosol and caffeic acid increased over time. The low temperature was able to slow down these phenomena. A total of 94 volatile organic compounds (VOCs) were detected in the fresh olive pomace, with a prevalence of lipoxygenase (LOX) VOCs (78%), mainly aldehydes (19 490.9 μg kg−1) despite the higher number of alcohols. A decrease in LOX volatiles and a quick development of the ones linked to off‐flavors (carboxylic acids, alcohols, acetates) were observed, in particular after 4 days of storage at room temperature. Only storage at 4 °C allowed these phenomena to be slowed down. CONCLUSION To preserve the natural phenolic phytocomplex of fresh olive pomace before drying and to avoid off‐flavors development, storage in open containers must be avoided and a short storage in cold rooms (7–10 days) is to be preferred. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

show abstract

Section: Resultsmentioning

confidence: 99%

Exploitation of virgin olive oil by‐products (Olea europaeaL.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions

Cecchi

Migliorini²,

Giambanelli³

et al. 2021

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Samples of the same olive cultivar from different countries were correctly classified according to their provenance, evaluating the presence of sesquiterpene hydrocarbons (SHs) as markers of EVOOs geographical origin. Stilo et al, 2021 [ 133 ] used MHS-SPME (M = multiple) followed by GC-MS and flame ionization detection (FID) method to analyse Italian EVOO samples from Sicilia, Toscana, and Garda lake areas. This method allowed the identification of useful markers for geographical origin discrimination guaranteeing data traceability and transferability over the years.…”

Section: Mass Spectrometry (Ms)-based Studiesmentioning

confidence: 99%

Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches

Calò

Girelli

Wang

et al. 2022

Foods

View full text Add to dashboard Cite

Geographical origin assessment of extra virgin olive oil (EVOO) is recognised worldwide as raising consumers’ awareness of product authenticity and the need to protect top-quality products. The need for geographical origin assessment is also related to mandatory legislation and/or the obligations of true labelling in some countries. Nevertheless, official methods for such specific authentication of EVOOs are still missing. Among the analytical techniques useful for certification of geographical origin, nuclear magnetic resonance (NMR) and mass spectroscopy (MS), combined with chemometrics, have been widely used. This review considers published works describing the use of these analytical methods, supported by statistical protocols such as multivariate analysis (MVA), for EVOO origin assessment. The research has shown that some specific countries, generally corresponding to the main worldwide producers, are more interested than others in origin assessment and certification. Some specific producers such as Italian EVOO producers may have been focused on this area because of consumers’ interest and/or intrinsic economical value, as testified also by the national concern on the topic. Both NMR- and MS-based approaches represent a mature field where a general validation method for EVOOs geographic origin assessment could be established as a reference recognised procedure.

show abstract

“…In the avocado matrix, recoveries spanned from 83 to 112% between the individual and group‐type quantification. Previous studies quantifying these compounds with a multiple headspace, SPME‐GC × GC‐FID approach calibrated 15 compounds and displayed a range of response factors from 0.75 to 1.5 [30], and of these 15 compounds tested, four were the same as tested in these recovery studies, and would result in recoveries ranging from 83 to 112%. It should also be noted that in their study, an MS was also calibrated, which range in response factors from 0.2 to 2.0, demonstrating the more uniform response of the FID [30].…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies quantifying these compounds with a multiple headspace, SPME‐GC × GC‐FID approach calibrated 15 compounds and displayed a range of response factors from 0.75 to 1.5 [30], and of these 15 compounds tested, four were the same as tested in these recovery studies, and would result in recoveries ranging from 83 to 112%. It should also be noted that in their study, an MS was also calibrated, which range in response factors from 0.2 to 2.0, demonstrating the more uniform response of the FID [30]. While there was only a limited number of compounds used in the calibration, the average response factor provides adequate quantification for the compounds tested.…”

Section: Resultsmentioning

confidence: 99%

Group‐type quantitative analysis of flavor compounds in ripening avocados

Ferranti

Hayward

2022

J of Separation Science

View full text Add to dashboard Cite

Avocados are a superfood gaining popularity in people's diet. Profiling and quantifying the volatiles associated with flavor can further help in understanding the fruit. However, this is challenging due to relatively low abundance of volatile compounds. The complex mixtures inherent to avocado flavor can result in coelutions using classical chromatographic techniques. To overcome these challenges, solid‐phase microextraction was used to extract and preconcentrate volatiles, then separated and quantified using two‐dimensional gas chromatography with a flame ionization detector. This technique enhances separation power and produces well‐ordered chromatograms, allowing for templated groupings of compounds of similar chemical composition into regions. Using the flame ionization detector, an average response factor was determined and used for quantification of these templated group‐type regions, as well as individual compounds. This group‐type quantification improved the overall precision of compound classes in 50 avocados by at least a factor of 2, when compared to that of the individual components. Overall, the abundance of associated flavor groups, such as terpenes and alcohols decreased, whereas aldehyde groups remained constant throughout ripening. The combination of solid‐phase microextraction with two‐dimensional gas chromatography and group‐type quantification allows for an overall better understanding of the volatiles associated with flavor of avocados.

show abstract

Delineating the extra-virgin olive oil aroma blueprint by multiple headspace solid phase microextraction and differential-flow modulated comprehensive two-dimensional gas chromatography

Cited by 26 publications

References 54 publications

Exploitation of virgin olive oil by‐products (Olea europaeaL.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions

Exploitation of virgin olive oil by‐products (Olea europaeaL.): phenolic and volatile compounds transformations phenomena in fresh two‐phase olive pomace (‘alperujo’) under different storage conditions

Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches

Group‐type quantitative analysis of flavor compounds in ripening avocados

Contact Info

Product

Resources

About