Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction: Characterization of Virgin Olive Oils from Two Distinct Geographical Areas of Northern Italy

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• 作者：Stefania Vichi ; Lorena Pizzale ; Lanfranco S. Conte ; Susana Buxaderas ; and Elvira L&oacute ; pez-Tamames
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2003
• 出版时间：October 22, 2003
• 年：2003
• 卷：51
• 期：22
• 页码：6572 - 6577
• 全文大小：69K
• 年卷期：v.51,no.22(October 22, 2003)
• ISSN：1520-5118

文摘

SPME was employed to characterize the volatile profile of virgin olive oils produced in two geographicalareas of northern Italy: the region of the Gulf of Trieste and the area near Lake Garda. There are asyet no data on the headspace composition of virgin olive oils from these regions, characterized byparticular conditions of growth for Olea europaea. Using the SPME technique coupled to GC-MSand GC-FID, the volatile components of 42 industrially produced virgin olive oil samples were identifiedand the principal compounds quantitatively analyzed. Significant differences in the proportion of volatileconstituents from oils of different varieties and geographical origins were detected. The results suggestthat besides the genetic factor, environmental conditions influence the volatile formation.Keywords: Virgin olive oil; volatiles; solid-phase microextraction; SPME, characterization; aroma