Analysis of Volatile Organics in Cooking Oils by Thermal Desorption-Gas Chromatography-Mass Spectrometry

Journal of Agricultural and Food Chemistry

Volumn 43, Issue 5, 1995, Pages 1314-1320

  Overton, Santford V ^a   Manura, John J ^a  

^a Scientific Instrument Services Inc   (United States)

Author keywords

dynamic headspace; flavors aromas; Olive oil; thermal desorption

Indexed keywords

EID: 0000146617     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00053a036     Document Type: Article

References (27)

1. Andersson, R. E. Lipase production, lipolysis, and formation of volatile compounds by Pseudomonas fluorescens in fat containing media. J. Food Sci. 1980, 45 (6), 1694-1701.
2. del Barrio Perez-Cerezal, A.; Gutierrez Rosales, F. R.; Gutierrez Gonzalez-Quijano, R. Application of GLC head-space technique to the olive oil atrojado problem. Grasas Aceites 1981, 32 (3), 155-161.
3. Bouseta, A.; Collin, S.; Dufour, J. Characteristic aroma profiles of unifloral honeys obtained with a headspace GC-MS system. J. Apic. Res. 1992, 31 (2), 96-109.
4. Colakoglou, M.; Unal, K. The changes of some volatile compounds during the storage of olive oil. In Proceedings of the 3rd International Congress on the Biological Value of Olive Oil; International Olive Oil Council, University of Ege: Izmir-Bornova, Turkey, 1982; pp 591-599.
5. Drawert, F.; Heiman, W.; Emberger, R.; Tressel, R. Biogenesis of aroma compounds in plant and fruit. II. Enzymic formation of 2-hexen-l-al, hexanal and their precursors. Liebigs Ann. Chem. 1966, 694, 200-208.
6. Guth, H.; Grosch, W. A comparative study of the potent odorants of different virgin olive oils. Fat Sci. Technol. 1991, 93, 335-339.
7. Hartman, T. G.; Karmas, K.; Chen, J.; Shevade, A.; Deagro, M.; Hwang, H. Determination of Vanillin, Other Phenolic Compounds, and Flavors in Vanilla Beans. In Phenolic Compounds in Food and Their Effects on Health I; Ho, C.-T., Lee, C. Y., Huang, M.-T., Eds.; Americal Chemical Society: Washington, DC, 1992; pp 60-76.
8. Kazeniac, S. J.; Hall, R. M. Flavor chemistry of tomato volatiles. J. Food Sci. 1970, 35, 519-530.
9. Manura, J. J. Quantitation of BHT in Food and Food Packaging by Short Path Thermal Desorption. LC-GC 1993, 11 (2), 140-146.
10. Manura, J. J.; Hartman, T. J. Applications of a Short Path Thermal Desorption GC accessory. Am. Lab. 1992, May, 4652.
11. Manura, J. J.; Overton, S. V.; Baker, C. W.; Manos, J. N. Short Path Thermal Desorption-Design and Theory. Mass Spectrom. Source 1990, 13 (4), 22-28.
12. Montedoro, G.; Bertuccioli, M.; Anichini, F. Aroma analysis of virgin olive oils by headspace (volatiles) and extraction (polyphenols) techniques. In Flavor of Foods and Beverages; Charalambus, G., Inglett, G., Eds.; Academic Press: New York, 1978; pp 247-281.
13. Montedoro, G.; Garofolo, L.; Sensidoni, A. Infestation of olives by Dacus oleae and qualitative characteristics of virgin oils. Riv. Ital. Sostanze Grasse 1985, 62 (10), 565-567.
14. Montedoro, G.; Garofolo, L.; Bertuccioli, M. Typical virgin olive oils: What are the prospects? Ind. Aliment. 1986, 25 (240), 549-553.
15. Nerin, C.; Gancedo, P.; Cacho, J. Determination of Styrene in Olive Oil by Coevaporation, Cold Trap, and GC/MS/SIM. J. Agric. Food Chem. 1993, 41, 2003-2005.
16. Olias, J. M.; Dobarganes, M. C.; Gutierrez, F.; Gutierrez, R. Volatile components in the aroma of virgin olive oil. II. Identification and sensorial analysis of chromatographic eluents. Grasas Aceites 1978, 29, 211-218.
17. Olias, J. M.; Gutierrez, F.; Dobarganes, M. C.; Gutierrez, R. Volatile components in the aroma of virgin olive oil. IV. Their evolution and influence in the aroma during fruit ripening process in the Picual and Hojiblanca varieties. Grasas Aceites 1980, 31, 391-402.
18. Olias, J. M.; Perez, A. G.; Rios, J. J.; Sanz, L. C. Aroma of Virgin Olive Oil: Biogenesis of the Green Odor Notes. J. Agric. Food Chem. 1993, 41, 2368-2373.
19. Patt, J. M.; Hartman, T. G.; Creekmore, R. W.; Elliot, J. J.; Schal, C.; Lech, J.; Rosen, R. T. The Floral Odour of Peltandra virginica contains Novel Trimethyl-2, 5-Dioxabicyclo{3. 2. 1}Nonanes. Phytochemistry 1992, 31 (2), 487491.
20. Schreier, P. Changes of flavour compounds during the processing of fruit juices. In Quality in stored and processed vegetables and fruit; Goodenough, P. W., Atkin, R. K., Eds.; Academic Press: London, 1981; pp 355-367.
21. SIS. Methodologies for the Quantification of Purge and Trap Thermal Desorption and Direct Thermal Desorption Analyses. SIS Application Note 9, Sept 1991.
22. SIS. Quantification of Naphthalene in a Contaminated Pharmaceutical Product by Short Path Thermal Desorption. SIS. Application Note 10, May 1992.
23. Solinas, M.; Angerosa, F.; Cucurachi, A. Relation between oxidation products of fats and sensory rancidity. Riv. Soc. Ital. Sci. Aliment. 1985, 14 (5), 361-368.
24. Solinas, M.; Angerosa, F.; Cucurachi, A. Relation between the autooxidation products of fats and oils and increase in rancidity by organoleptic evaluation. II Quantitative determination. Riv. Ital. Sostanze Grasse 1987, 64 (4), 137-145.
25. 14C labelled linoleic and linolenic acids. J. Food Sci. 1975, 40, 11381141.
26. Tressel, R.; Drawert, F. Biogenesis of banana volatiles. J. Agric. Food Chem. 1973, 21, 560-565.
27. Tressel, R.; Engel, K. H.; Helake, B. Formation and Changes of flavor compounds in food. Proc. Eur. Food Chem. II (FECS) 1983, 45, 31.