Characterization of monovarietal virgin olive oils from six crossing varieties

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• 作者：Hé ; dia Manai ; Faouzia Mahjoub-Haddada ; Imen Oueslati ; Douja Daoud ; Mokhtar Zarrouk
• 关键词：New cultivars ; Extra virgin olive oil ; Aroma ; Lipoxygenase pathway ; C₆ and C₅ compounds ; SPME GC– ; MS
• 刊名：Scientia Horticulturae
• 出版年：2008
• 出版时间：1 February 2008
• 年：2008
• 卷：115
• 期：3
• 页码：252-260
• 全文大小：464 K

文摘

Volatile composition of virgin olive oil (VOO) from six Tunisian new cultivars was evaluated using headspace solid-phase microextraction method coupled to GC–MS and GC–FID. Various chemical classes were identified such as aldehydes, alcohols, esters, ketones, terpenes and carboxylic acids. The results showed that the most important contributors to olive oil aroma are C₆ aldehydes. These compounds are biogenerated from polyunsaturated fatty acids through the lipoxygenase pathway. Furthermore, they pointed out the predominance of the linolenic acid oxidation over linoleic acid one. The main volatile compounds present in the oil samples were C₆ derivatives such as (E)-hex-2-enal, (E)-hex-2-enol and hexanol. In addition to C₆ compounds, the aroma of the studied VOOs contains reasonable amounts of various classes of C₅ components. The tested oil samples showed different volatile profiles. Some components seem to occur exclusively in a specific oil samples and, consequently, their presence might be initially used to establish compositional differences. All results put in evidence that olive oil aroma compounds accumulate differently according to the cultivar.