Determination of Olive Oil Oxidative Status by Selected Ion Flow Tube Mass Spectrometry

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• 作者：Brett M. Davis ; Murray J. McEwan
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：May 2, 2007
• 年：2007
• 卷：55
• 期：9
• 页码：3334 - 3338
• 全文大小：202K
• 年卷期：v.55,no.9(May 2, 2007)
• ISSN：1520-5118

文摘

The emergence of primary and secondary oxidation products in New Zealand extra virgin olive oilduring accelerated thermal oxidation was measured and correlated with the concentrations of 13headspace volatile compounds measured by selected ion flow tube mass spectrometry (SIFT-MS).SIFT-MS is a mass spectrometric technique that permits qualitative and absolute quantitativemeasurements to be made from whole air, headspace, or breath samples in real-time down to severalparts per billion (ppb). It is well-suited to high-throughput analysis of headspace samples. Propanal,hexanal, and acetone were found at high concentrations in a rancid standard oil, while propanal,acetone, and acetic acid showed marked increases with oxidation time for the oils used in this study.A partial least-squares (PLS) regression model was constructed, which allowed the prediction ofperoxide values (PV) for three separate oxidized oils. Sensory rancidity was also measured, althoughthe correlations of headspace volatile compounds with sensory rancidity score were less satisfactory,and too few results were available for the construction of a PLS regression model. A fast (approximately1 min), reliable method for prediction of olive oil PVs by SIFT-MS was developed.