Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction:  Modifications Induced by Oxidation and Suitable Markers of Oxidative Status

Vichi, Stefania; Pizzale, Lorena; Purcaro, Giorgia; Buxaderas, Susana; López-Tamames, Elvira

doi:10.1021/jf030268k

Cited by 170 publications

(169 citation statements)

References 24 publications

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“…It must be taken into consideration that the distinctive aroma of virgin olive oil is attributed to a large number of chemical compounds of different chemical classes, i.e., aldehydes, alcohols, esters, hydrocarbons, ketones and probably, to other unidentified volatile compounds 15,16 , but phenolic compounds in the AOV greatly influence also the sensory properties of the same. In particular, these compounds have been associated with the bitter and astringent taste 8,17 .…”

Section: A N Franco T G-díaz J Sánchez Et Almentioning

confidence: 99%

Total Phenolic Compounds and Tocopherols Profiles of Seven Olive Oil Varieties Grown in the South-West of Spain

Franco¹,

Galeano-Dı́az

Sánchez³

et al. 2014

J. Oleo Sci.

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Section: A N Franco T G-díaz J Sánchez Et Almentioning

confidence: 99%

Total Phenolic Compounds and Tocopherols Profiles of Seven Olive Oil Varieties Grown in the South-West of Spain

Franco¹,

Galeano-Dı́az

Sánchez³

et al. 2014

J. Oleo Sci.

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“…In fact, high rates of aldehyde formation (mainly nonanal), in addition to increased carboxylic acids, have been observed during the oxidation of olive oil (KIRITSAKIS, 1998). These compounds are reported to negatively influence the sensory characteristics of oils (VICHI et al, 2003;KALUA et al, 2007).…”

Section: Volatile Compound Profilementioning

confidence: 99%

Heating on the volatile composition and sensory aspects of extra-virgin olive oil

Nunes

Souza²,

Corrêa³

et al. 2013

Ciênc. agrotec.

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The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress, some nonglyceridic components of olive oil are degraded. So, the effect of heating (at 50, 100, 150, and 200 °C for 2 h) on the volatile composition and sensory aspects of extra-virgin olive oil were evaluated. Heating altered the volatile composition of extra-virgin olive oil, mainly at higher temperatures (above 150 °C). The main modifications were related to the formation of large amounts of oxidized compounds, particularly large chain aldehydes. Sensory aspects were also altered when the oil was heated to higher temperatures, which might have occurred because of color alterations and mainly changes in the volatile composition of the oil.Index terms: Vegetable oil, sensory analysis, chemical composition. RESUMOOs principais meios de consumo do azeite de oliva extravirgem incluem a aplicação direta em saladas ou como ingrediente em molhos, mas ele também tem sido usado para cozinhar, seja em frituras ou cozimentos. No entanto, sob estresse térmico, alguns componentes não-glicerídicos do azeite podem ser degradados. Assim, o efeito do aquecimento (a 50, 100, 150 e 200 °C por 2 h) sobre os componentes voláteis e aspectos sensoriais do azeite de oliva extravirgem foram avaliados. Os resultados indicaram que o aquecimento alterou a composição volátil do azeite extra virgem, principalmente em temperaturas mais elevadas (acima de 150 °C). As principais modificações foram relacionadas à formação de compostos oxidados, sobretudo aldeídos de cadeia longa. Os aspectos sensoriais também sofreram alterações quando o azeite foi aquecido a temperaturas elevadas (acima de 150 °C), o que pode ter sido influenciado por alterações de cor e pelas da composição volátil do produto.Termos para indexação: Óleo vegetal, análise sensorial, composição química.

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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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Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction: Modifications Induced by Oxidation and Suitable Markers of Oxidative Status

Cited by 170 publications

References 24 publications

Total Phenolic Compounds and Tocopherols Profiles of Seven Olive Oil Varieties Grown in the South-West of Spain

Total Phenolic Compounds and Tocopherols Profiles of Seven Olive Oil Varieties Grown in the South-West of Spain

Heating on the volatile composition and sensory aspects of extra-virgin olive oil

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

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