Food Chem. 2017 Jul 15;227:111-121. doi: 10.1016/j.foodchem.2017.01.090. Epub 2017 Jan 18.
- 1
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal. Electronic address: rmp@uma.pt.
- 2
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
Abstract
The global volatile profile of commercial virgin olive oils and flavoured olive oils with aromatic/medicinal plants,
was established using liquid-liquid microextraction (LLME) and
headspace solid-phase microextraction (HS-SPME) combined with gas
chromatography-quadrupole mass spectrometry (GC-qMS). More than 60
volatile organic compounds (VOCs belonging to different groups were
identified using both methods. Olive oils volatile profile was slightly
influenced by maceration process, which occurred at room temperature
(20±2°C) for 15days. The predominant differences were observed in
terpenoids group, since some of them were only identified in the
flavoured olive oils, while others showed an increase with the
maceration process. VOCs mass transfer from plants to olive oils could
explain the observed results. Principal components analysis (PCA)
applied to LLME/GC-qMS data allowed to distinguish the olive oils. The
flavoured oils would increase the use of olive oil among consumers as
consequence of the improvement of its aromatic profile and healthy
properties.
Copyright © 2017 Elsevier Ltd. All rights reserved.
KEYWORDS:
Commercial olive oils; HS-SPME/GC–qMS; LLME/GC–qMS; Method validation; Volatile profile
