Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry

Vichi, Stefania; Guadayol, Josep M.; Caixach, Josep; López-Tamames, Elvira; Buxaderas, Susana

doi:10.1016/j.chroma.2006.05.029

Cited by 56 publications

(61 citation statements)

References 28 publications

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“…Hydrocarbons mainly included alkylated benzenes, which are considered environmental pollutant, were previously found in virgin oil fractions (Bindermann et al, 1995;Vichi et al, 2005), although their origin has not yet been fully documented. Alpha cubebene, present only in Koroneiki oils, and β-ocimene, detected in all samples, were previously tentatively identified in olive oils (Vichi et al, 2006). Likewise, toluene, ethyl benzene, m-, p-and o-xylene, present in both Koroneiki and Throumbolia oils, are usual constituents of olive oils (Vichi et al, 2005;Vichi et al, 2007).…”

Section: S a Vekiari V Oreopoulou Y Kourkoutas N Kamoun M Mmentioning

confidence: 99%

Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece

Vekiari¹,

Oreopoulou²,

Kourkoutas³

et al. 2010

Grasas y Aceites

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RESUMEN Caracterización y variación estacional de la calidad del aceite de oliva virgen de las variedades Throumbolia y Koroneiki del Sur de Creta.Aceite de oliva virgen extra fue producida con aceitunas de las dos principales variedades cultivadas en la región de Rethymnon en la isla de Creta denominadas "Throumbolia" y "Koroneiki". La primera es una variedad muy famosa debido a la falta de amargor natural de su fruto, mientras que la última es la variedad más común de aceitunas cultivada en el norte de Grecia. La aceitunas fueron cosechadas en tres estados sucesivos de maduración de acuerdo al color de su piel y el aceite de oliva virgen extra fue extraído en una almazara experimental a 30ºC. El indice de peróxides, la absorción UV, la acidez, el contenido en ácidos grasos y los polifenoles totales fueron medidos y los contenidos de tyrosol, hydroxytyrosol 3,4-DHPEA-EDA, p-HPEA-EDA y 3,4-DHPEA-EA fueron determinados por HPLC. La fracción de esteroles y el perfil de los componentes volátiles fueron analizados por GC y SPME GC/MS, respectivamente. El aceite de olovas de Throumbolia presentó un contenido extremadamente más alto de β-sitosterol y ácido linoleico (n6) que la variedad koroneiki. La concentración del ácido linoleico decrecio en ambas variedades, a diferencia del ácido oleico que presentó un incremento al mismo tiempo. Además, el contenidode OH-tyrosol fue más alto, mientras que el contenido de 3,4-DHPEA-EDA y los fenoles totales fueron más bajo, en aceite de oliva de Throumbolia que en el aceite de oliva producido por la variedad Koroneiki. En general, diferencias significativas fueron observadas en todos los parámetros entre los aceites de oliva producidos por las dos variedades durante las diferentes etapas de maduración. PALABRAS CLAVE: Calidad del aceite de oliva virgen -

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Section: S a Vekiari V Oreopoulou Y Kourkoutas N Kamoun M Mmentioning

confidence: 99%

Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece

Vekiari¹,

Oreopoulou²,

Kourkoutas³

et al. 2010

Grasas y Aceites

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“…This compound plays a very important role in the fragrance of olive oil. [25] Vichi et al [36] showed that the presence of monoterpenes could be used as a genetic or geographic markers of VOO. For instance, Zunin et al [37] observed that the presence of three terpenic compounds (α-copaene, α-muurolene, and α-farnesene) helped identifying EVOO produced in West Liguria from those produced in other Mediterranean regions.…”

Section: Effect Of Cultivar On the Volatile Compounds In Algerian Evoomentioning

confidence: 99%

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

Cherfaoui

Cecchi

Keciri

et al. 2018

International Journal of Food Properties

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The distinctive extra-virgin olive oil aroma consists of a complex mixture of volatile compounds. We comparatively studied the volatiles of eight autochthonous monovarietal extra-virgin olive oils from the north-east part of Algeria via headspace solid-phase microextraction GC-MS. We determined the effect of ripening of Chemlal olive fruit on aroma compounds. Twenty volatile analytes belonging to different chemical classes were identified and quantified. Both quantitative and qualitative differences were found among cultivars, indicating a close dependence of the composition of the volatile profile on the enzymatic pool, directly related to genetic characteristics. Moreover, differences in volatiles composition were observed for Chemlal oils during maturation.

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“…This method has already shown its reliability for the extraction of volatile components of olive oils (Caja, del Castillo, Alvarez, Herraiz, & Blanch, 2000;Vichi, Guadayol, Caixach, LopezTamames, & Buxaderas, 2007). For the extraction, 40 mL of olive oil, 100 mL of pure water and 25 mL of 30% NaCl were put into a 500 mL distillation flask on one hand, and on the other 40 mL of dichloromethane solvent was pipetted into the other 100 mL distillation flask.…”

Section: Extraction Of the Volatile Compoundsmentioning

confidence: 99%

Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques

Kesen¹,

Kelebek²,

Selli

2014

IJFS

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The purpose of this study was to determine the most powerful aroma-active compounds of olive oils obtained from Ayvalik (AYV), Gemlik (GEM) and Memecik (MEM) cultivars harvested in 2011, using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Simultaneous distillation and extraction (SDE) with dichloromethane was used for extraction of volatile components. The aromaactive compounds of olive oils were evaluated by aroma extract dilution analysis (AEDA). A total of 14, 12 and 12 aroma-active compounds within the range of ≥64-1024 flavor dilution (FD) factors were detected in aromatic extracts of olive oils obtained from AYV, GEM and MEM cvs., respectively. The compounds having the highest FD factor (1024) were (Z )-3-hexenol (cut grass, herbal) and β-sesquiphellandrene (floral) for AYV oil and (Z )-3-hexenyl acetate (fruity) for MEM oil. Among these compounds, terpenes were the overwhelmingly largest aroma-active components followed by aldehydes.

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Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry

Cited by 56 publications

References 28 publications

Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece

Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece

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

Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques

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