The analysis of volatiles from thermally oxidized virgin olive oil using dynamic sorption-thermal desorption and solid phase micro-extraction techniques

International Journal of Food Science and Technology

Volumn 41, Issue 7, 2006, Pages 743-750

  Kanavouras, Antonis ^a   Hernandez, Ruben J ^a  

^a Michigan State University   (United States)

Author keywords

Isolation methodology; Optimization; Oxidative degradation

Indexed keywords

EID: 33746263037     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01019.x     Document Type: Article

References (15)

1. Ahn, D.U., Jo, C. & Olson, D.G. (1999). Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge. Journal of Food. Science, 64, 230-233.
2. Aparicio, R. & Morales, M.T. (1994). Optimization of a dynamic headspace technique for quantifying virgin olive oil volatiles, relationships between sensory attributes and volatile peaks. Food Quality, 5, 109-114.
3. Bastida, S. & Muniz-Sanchez, F.J. (2001). Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty discontinuous domestic frying of different foods. Food Science and Technology International, 1, 15-21.
4. Chan, H.W.S., Coxon, D.T., Peers, K.E. & Price, K.R. (1982). Oxidative reactions of unsaturated lipids. Food Chemistry, 9, 21-34.
5. Dumelin, E.E. & Tappel, A.L. (1977). Hydrocarbon gases produced during in vitro preoccupation of polyunsaturatcd fatty acids and decomposition of performed hydroperoxides. Lipids, 12, 894-900.
6. Frankel, E.N. (1982). Volatile lipid oxidation products. Progress in Lipid Research, 22, 1-33.
7. Frankel, E.N., Neff, W.E., Rohwedder, W.K., Khambay, B.P.S., Garwood, R.F. & Weedon, B.C.L. (1977). Analysis of autoxidized fats by GC-MS. III. Methyl linoleate. Lipids, 12, 1055-1061.
8. Grosh, W., Schieberle, P. & Laskawy, G. (1981). Model experiments about the formation of volatile carbonyl compounds from fatty acid hydroperoxides. In: Flavour '81' (edited by P. Schreier). Pp. 433-448. New York: Walter de Gruyler & Co.
9. Kanavouras, A., Kiritsakis, A. & Hernandez, R.J. (2004a). Comparative study on volatile analysis of extra virgin olive oil by dynamic headspace and solid phase micro extraction. Food Chemistry, 90, 69-79.
10. Kanavouras, A., Hernandez-Münoz, P., Coutelieris, F. & Selke, S. (2004b). Oxidation derived flavour compounds as quality indicators for packaged olive oil. Journal of the American Oil Chemists' Society, 81, 251-257.
11. Kiritsakis, A.K., Markakis, P. & Aspris, P. (1989). Trans isomerization of certain vegetable oils during frying. In: Flavours and Off-Flavoues, Proceedings of the 6th International Flavour Conference (edited by G. Charalampous). Pp. 893-896. Amsterdam: Elsevier Science Publishers B.V.
12. Morales, M.T., Aparicio, R. & Rios, J.J. (1994). Dynamic headspace gas Chromatographic method for determining volatiles in virgin olive oil. Journal of Chromatography A, 668, 455-462.
13. Morales, M.T., Rios, J.J. & Aparicio, R. (1997). Changes in the volatile composition of virgin olive oil during oxidation: flavours and off-flavours. Journal of the Agricultural and Food Chemistry, 45, 2666-2673.
14. Roberts, D.D., Pollien, P. & Milo, C. (2000). Solid-phase micro extraction method development for headspace analysis of volatile flavour compounds. Journal of the Agricultural and Food Chemistry, 48, 2430-2437.
15. Swobota, P.A. & Lea, C.H. (1965). The flavour volatiles of fats and fat containing foods, II. A gas Chromatographic investigation of volatile autoxidation products from sunflower oil. Journal of the Science of Food and Agriculture, 16, 680-689.