Olive oil aroma evaluation by gas chromatographic method: A critical review

Critical Reviews in Analytical Chemistry

Volumn 41, Issue 1, 2011, Pages 70-80

  Escuderos, María E ^a  

^a IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Aroma; Gas chromatography (GC); Olive oil; Volatile compounds

Indexed keywords

ANALYTICAL PROCEDURE; AROMA; CHROMATOGRAPHIC METHODS; CONTROL TECHNIQUES; CRITICAL REVIEW; OLIVE OIL; SEPARATION AND IDENTIFICATION; VIRGIN OLIVE OIL; VOLATILE COMPONENTS; VOLATILE COMPOUNDS;

CHROMATOGRAPHIC ANALYSIS; GASES; QUALITY CONTROL; VEGETABLE OILS; VOLATILE ORGANIC COMPOUNDS;

GAS CHROMATOGRAPHY;

EXTRACTION METHOD; GAS CHROMATOGRAPHY; IDENTIFICATION METHOD; SEPARATION; VOLATILE ORGANIC COMPOUND;

EID: 79951568508     PISSN: 10408347     EISSN: 15476510     Source Type: Journal    
DOI: 10.1080/10408347.2011.533939     Document Type: Review

References (84)

1. Angerosa, F. Influence of Volatile Compounds of Virgin Olive Oil Quality Evaluated by Analytical Approaches and Sensor Panels. European Journal of Lipid Science and Technology 2002, 104, 639-660.
2. Angerosa, F.; Basti, C.; Vito, R. Virgin Olive Oil Volatile Compounds from Lipoxygenase Pathway and Characterization of some Italian Cultivars. Journal of Agricultural and Food Chemistry 1999, 47, 836-839.
3. Angerosa, F.; Camera, L.; D'Alessandro, N.; Mellerio, G. Characterization of Seven New Hydrocarbon Compounds Present in the Aroma of Virgin Olive Oils. Journal of Agricultural and Food Chemistry 1998, 46, 648-653.
4. Angerosa, F.; D'Alessandro, N.; Basti, C.; Vito, R. Biogeneration of Volatile Compounds in Virgin Olive Oil: their Evolution in Relation to Malaxation Time. Journal of Agricultural and Food Chemistry 1998, 46, 2940-2944.
5. Angerosa, F.; Lanza, B.; Marsilio, V. Biogenesis of "Fusty" Defect in Virgin Olive Oils. Grasas y Aceites 1996, 47, 142-150.
6. Angerosa, F.; Mostallino, R.; Basti, C.; Vito, R. Virgin Olive Oil Odor Notes: their Relationships with Volatile Compounds from the Lipoxygenase Pathway and Secoiridoid Compounds. Food Chemistry 2000, 68, 283-287.
7. Angerosa, F.; Mostallino, R.; Basti, C.; Vito, R.; Serraioco, A. Quatitation of some Flavor Components Responsible for the "Green" Attributes in Virgin Olive Oils. Journal of High Resolution Chromatography 1997, 20, 507-510.
8. Aparicio, R.; Aparicio-Ruíz, R. Authentication of Vegetable Oils by Chromatographic Techniques. Journal of Chromatography A 2000, 881, 93-104.
9. Aparicio, R.; Morales, M. T. Characterization of Olive Ripeness by Green Aroma Compounds of Virgin Olive Oil. Journal of Agricultural and Food Chemistry 1998, 46, 1116-1122.
10. Aparicio, R.; Morales, M. T.; Alonso, M. V. Relationship between Volatile Compounds and Sensory Attributes of Olive Oil by Sensory Wheel. Journal of the American Oil Chemists' Society 1996, 73, 1253-1264.
11. Aparicio, R.; Morales, M. T.; Alonso, M. V. Authentication of European Virgin Olive Oils by their Chemical Compounds, Sensory Attributes and Consumer's Attitudes. Journal of Agricultural and Food Chemistry 1997, 45, 1076-1083.
12. Arrebola, F. J.; Frenich, A.G.; González, M. J.;Bolanos, P. P.; Martínez, J. L. Determination of Polycyclic Aromatic Hydrocarbons in Olive Oil by a Completely Automated Headspace Technique Coupled to Gas Chromatography-Mass Spectrometry. Journal of Mass Spectrometry 2006, 41, 822-829.
13. Baccouri, B.; Temime, S. B.; Campeol, E.; Cioni, P. L.; Daoud, D.; Zarrouk, M. Application of Solid-Phase Microextraction to the Analysis of Volatile Compounds in Virgin Olive Oils from Five New Cultivar. Food Chemistry 2006, 102, 850-856.
14. Bélanger, J. M. R.; Bissonnette, M. C.; Paré, J. R. J. Chromatography: Principles and Applications. In Instrumental Methods in Food Analysis; Paré, J. R. J.; Bélanger, J. M. R., Eds.; Elsevier Science B.V.: Amsterdam, 1997; Ch. 1, pp 1-36.
15. Bentivenga, G.; D'Auria, M.; De Luca, E. The Use of SPME-GC-MS in the Analysis of Flavor of Virgin Olive Oil. La Rivista Italiana de la Sostanze Grasse 2001, 78, 157-162.
16. Bogusz, M. J.; El Hajj, S. A.; Ehaideb, Z.; Asan, H.; Al-Tufail, M. Rapid Determination of Benzo(a)pyrene in Olive Oil samples with Solid-Phase Extraction and Low-Pressure, Wide-Bore Gas Chromatography-Mass Spectrometry and Fast Liquid Chromatography with Fluorescence Detection. Journal of Chromatography A 2004, 1026, 1-7.
17. Burns, T. Characteristics of Liquid Stationary Phases andColumn Evaluation for Gas Chromatography. Pure Applied Chemistry 1986, 58, 1291-1306.
18. Capone, S.; Fórrelo, A.; Francioso, L.; Rella, R.; Siciliano, P.; Spadavecchia, J.; Presicce, D. S.; Taurino, A. M. Solid-State Gas Sensors: State of the Art and Future Activities. Journal of Optoelectronics Advanced Materials 2003, 5, 1335-1348.
19. Carbonell, A. A.; Pastor, M. D.; Fullana, A.; Sidhu, S. Generación de Aldehídos Volátiles Durante el Calentamiento de Aceite de Oliva y Aceite de Oliva Virgen Extra. Alimentación, Equipos y Tecnología 2004, 189, 57-63.
20. Cavalli, J. F.; Fernández, X.; Lizzani-Cuvelier, L.; Loiseau, A. M. Comparison of Static Headspace, Headspace Solid Phase Microextraction, Headspace Sorptive Extraction, and Direct Techniques on Chemical Composition of French Olive Oils. Journal of Agriculturural and Food Chemistry 2003, 51, 7709-7716.
21. Cavalli, J. F.; Fernández, X.; Lizzani-Cuvelier, L.; Loiseau, A. M. Characterization of Volatile Compounds of French and Spanish Virgin Olive Oil by HS - SPME: Identification of Quality - Freshness Markers. Food Chemistry 2004, 88, 151-158.
22. Contini, M.; De Santis, D.; Frangipane, M. T.; Carlini, P.; Anelli, G. Application of Solid-Phase Microextraction (SPME) to the Gas Chromatographic Analysis of Flavor Volatiles in Olive Oil. In Ricerch e Innovazione nell' Industria Alimentare IV; Federazione Italiana dell' Industria Alimentare: Pinerolo, Italy, 2000; pp 1280-1290.
23. Contini, M.; Esti, M. Effect of the Volatile Composition in the Headspace Solid-Phase Microextraction Analysis of Extra Virgin Olive Oil. Food Chemistry 2006, 94, 143-150.
24. Cornetto-Muñiz, J. E. Chemical Sensing in Humans and Machines. In Handbook of Machine Olfaction-Electronic Nose Technology; Pearce, T. C.; Schiffman, S. S.; Nagle, H. T.; Gardner, J. W., Eds.; Wiley-VCH Verlag: Weinheim, 2003; pp 33-53.
25. Cunha, S. S.; Fernandes, J. O.; Oliveira, M. B. P. P. Quantification of Free and Esterified Sterols in Portuguese Olive Oils by Solid-Phase Extraction and Gas Chromatography-Mass Spectrometry. Journal of Chromatography A 2007, 1146, 136-138.
26. Del Barrio; Gutiérrez, F.; Gutiérrez, R. Aplicación de la Cromatografía Gas-líquido, Técnica de Espacio de Cabeza, al Problema del Atrojado de Los Aceites de Oliva. I. Grasas y Aceites 1981, 32, 156-161.
27. Dhifi, W.; Angerosa, F.; Serraiocco, A.; Oumar, I.; Hamrouni, I.; Marzouk, B. Virgin Olive Oil Aroma: Characterization of some Tunisian Cultivars. Food Chemistry 2005, 93, 697-701.
28. Di Giovacchino, L.; Angerosa, F.; Di Giacinto, L. Effect of Mixing Leaves with Olives on Organoleptic Quality of Oil Obtained by Centrifugation. Journal of the American Oil Chemists' Society 1996, 73, 371-374.
29. Dobarganes, M. C.; Olías, J. M.; Gutiérrez, R. Componentes Volátiles en el Aroma del Aceite de Oliva Virgen. III. Reproducibilidad del Método Utilizado para su Aislamiento, Concentración y Separación. Grasas y Aceites 1980, 31, 317-321.
30. Dobarganes, M. C.; Ríos, J. J.; Pérez-Camino, M. C. Relaciones Entre la Composición de Aceites Vegetales y Los Componentes Volátiles Producidos Durante Su Termoxidación. Grasas y Aceites 1986, 37, 61-67.
31. Flamini, G.; Luigi Cioni, P.; Morelli, I. Volatiles from Leaves, Fruits, and Virgin Olive from Olea europaea Cv. Olivastra Seggianese from Italy. Journal of Agricultural and Food Chemistry 2003, 51, 1382-1386.
32. Fu, S.; Segura-Carretero, A.; Arraez-Roman, D.; Menendez, J. A.; De La Torre, A. Fernandez-Gutierrez, A. Tentative Characterization of Novel Phenolic Compounds in Extra Virgin Olive Oils by Rapid-Resolution Liquid Chromatography Coupled with Mass Spectrometry. Journal of Agricultural and Food Chemistry 2009, 57, 11140-11147.
33. García-González, D. L.; Aparicio, R. Detection of Defective Virgin Olive Oils by Metal-Oxide Sensors. European Journal of Lipid Science and Technology 2002, 215, 118-123.
34. García-González, D. L.; Aparicio, R. Coupling MOS Sensors and Gas Chromatography to Interpret the Sensor Responses to Complex Food Aroma: Application to Virgin Olive Oil. Food Chemistry 2010, 120, 572-579.
35. García-González, D. L.; Barie, N.; Rapp, M.; Aparicio, R. A Fuzzy Filter to Study the Selectivity And Sensitivity of a SPME Enhanced SAW Sensor System Characterizing Virgin Olive Oil Aroma. Sensors and Actuators B 2006, 116, 49-54.
36. García-González, D. L.; Barie, N.; Rapp, M.; Aparicio, R. Analysis of Virgin Olive Oil Volatiles by a Novel Electronic Nose Based on a Miniaturized SAW Sensor Array Coupled with SPME Enhanced Headspace Enrichment. Journal of Agriculturural and Food Chemistry 2004, 52, 7475-7479.
37. Gardner, J.; Bartlett, P. A Brief History of Electronic Noses. Sensors and Actuators B 1994, 18, 211-222.
38. Gutiérrez, R.; Dobarganes, M. C.; Gutiérrez, F.; Olías, J. M. Componentes volátiles en el Aroma del Aceite de Oliva Virgen. V. Aceites Obtenidos de Frutos Atrojados. Grasas y Aceites 1981, 32, 299-303.
39. Jelen, H. H.; Obuschwska, M.; Zawirska-Wojtasiak, R.; Wasowicz, E. Headspace of Solid-Phase Microextraction Use for the Characterization of Volatile Compounds in Vegetable Oils of Different Sensory Quality. Journal of Agriculture and Food Chemistry 2000, 48, 2360-2367.
40. Jiménez, A.; Aguilera, M. P.; Beltrán, G.; Uceda, M. Application of Solid-Phase Microextraction to Virgin Olive Quality Control. Journal of Chromatography A 2006, 1121, 140-144.
41. Jiménez, A.; Beltrán, G.; Aguilera, M. P. Application of Solid-Phase Microextraction to the Analysis of Volatile Compounds in Virgin Olive Oils. Journal of Chromatography A 2004, 1028, 321-324.
42. Kalua, C. M.; Bedgood, D. R. Jr.; Prenzler, P. D. Development of a Headspace Solid Phase Microextraction-Gas chromatography Method for Monitoring Volatile Compounds in Extended Time-Course Experiments of Olive Oil. Analitical Chimica Acta 2006, 556, 407-414.
43. Kanavouras, A.; Kiritsakis, A.; Hernández, R. J. Comparative Study on Volatile Analysis of Extra Virgin Olive Oil by Dynamic Headspace and Solid PhaseMicro-Extraction. Food Chemistry 2005, 90, 69-79.
44. Koprivnjak, O.; Bubola, K. B.; Majetic, V.; Skevin, D. European Journal of Food Science and Technology 2009, 229, 539.
45. Koprivnjak, O.; Procida, G.; Zelinotti, T. Changes in the Volatile Components of Virgin Olive Oil during Fruit Storage in Aqueous Media. Food Chemistry 2000, 70, 377-384.
46. López-Feria, S.; Cárdenas, S.; García-Mesa, J. A.; Fernández-Hernández, A.;Valcárcel, M.Quantification of the Intensity ofVirgin Olive Oil Sensory Attributes by Direct Coupling Headspace-Mass Spectrometry and Multivariate Calibration Techniques. Journal of Chromatography A 2007, 1147, 144-152.
47. López-Feria, S.; Cárdenas, S.; García-Mesa, J. A.; Valcárcel, M. Usefulness of the Direct Coupling Headspace-Mass Spectrometry for Sensory Quality Characterization of Virgin Olive Oil Samples. Analitica Chimica Acta 2007, 583, 411-417.
48. López-Feria, S.;Cárdenas, S.; García-Mesa, J. A.;Valcárcel, M. Simple and Rapid Instrumental Characterization of Sensory Attributes of Virgin Olive Oil based on the Direct Coupling Headspace-Mass Spectrometry. Journal of Chromatography A 2008, 1188, 308-313.
49. López-Feria, S.; Cárdenas, S.; Valcárcel, M. One Step-Carbon Nanotubes-Based Solid-Phase Extraction for the Gas Chromatographic-Mass Spectrometric Multiclass Pesticide Control in Virgin Olive Oils. Journal of Chromatography A 2009, 1216, 7346-7350.
50. Luna, G.; Morales, M. T.; Aparicio, R. Characterization of 39 Varietal Virgin Olive Oils by their Volatile Compositions. Food Chemistry 2006, 98, 243-252.
51. Marcos, I.; Pérez, J. L.; Fernández, M. E.; García, C.; Moreno, B. Detection of Adulterants in Olive Oil by Headspace-Mass Spectrometry. Journal of Chromatography A 2002, 945, 221-230.
52. Marcos, I.; Pérez, J. L.; Fernández, M. E.; García, C.; Moreno, B.; Henriques, L. R.; Peres, M. F.; Simões, M. P.; Lopes, P. S. Application of Headspace-Mass Spectrometry for Differentiating Sources of Olive Oil. Analitical Chimica Acta 2002, 374, 1205-1211.
53. Morales, M. T.; Alonso, M. V.; Rios, J. J.; Aparicio, R. Virgin Olive Oil Aroma: Relationship between Volatile Compounds and Sensory Attributes by Chemometrics. Journal of Agricultural and Food Chemistry 1995, 43, 2925-2931.
54. Morales, M. T.; Angerosa, F.; Aparicio, R. Effect of the Extraction Conditions ofVirgin OliveOil on the Lipoxygenase Cascade: Chemical and Sensory Implications. Grasas y Aceites 1999, 50, 114-121.
55. Morales, M. T.; Aparicio, R. Characterizing some European Olive Oil Varieties by Volatile using Statistical Tools. Grasas y Aceites 1993, 44, 113-115.
56. Morales, M. T.;Aparicio, R. Effect of ExtractionConditions on Sensory Quality of Virgin Olive Oil. Journal of the American Oil Chemists' Society 1999, 76, 295-300.
57. Morales, M. T.; Aparicio, R.; Rios, J. J. Dynamic Headspace Gas Chromatographic method for Determining Volatiles in Virgin Olive Oil. Journal of Chromatography A 1994, 668, 455-462.
58. Morales, M. T.; Berry, A. J.; McIntyre, P. S.; Aparicio, R. Tentative Analysis of Virgin Olive Oil Aroma by Supercritical Fluid Extraction - High Resolution Gas Chromatography - Mass Spectrometry. Journal of Chromatography A 1998, 819, 267-275.
59. Morales, M. T.; Luna, G.; Aparicio, R. Comparative Study of Virgin Olive Oil Sensory Defects. Food Chemistry 2005, 91, 293-301.
60. Morales, M. T.; Rios, J. J.; Aparicio, R. Changes in the Volatile Composition of Virgin Olive Oil during Oxidation: Flavors and Off-Flavors. Journal of Agricultural and Food Chemistry 1997, 45, 2666-2673.
61. Morales, M. T.; Tsimidou, M. T. El Papel de los CompuestosVolátiles y los Polifenoles en la Calidad Sensorial del Aceite de Oliva. In Manual del Aceite de Oliva; Aparicio, R.; Harwood, J., Eds.; Mundi-Prensa- Antonio Madrid Vicente: Madrid; 2003; pp 381-441.
62. Olías, J. M.; Del Barrio, A.; Gutiérrez, R. Componentes Volátiles en el Aroma del Aceite de Oliva Virgen. I. Grasas y Aceites 1977, 28, 107-111.
63. Olías, J. M.; Dobarganes, M. C.; Gutiérrez, F.; Gutiérrez, R. Componentes Volátiles en el Aroma del Aceite de Oliva Virgen. II. Identificaci ón y Análisis Sensorial de los Eluyentes Cromatográficos. Grasas y Aceites 1978, 29, 211-218.
64. Olías, J. M.; Dobarganes, M. C.; Gutiérrez, F.; Gutiérrez, R. Componentes Volátiles en el Aroma del Aceite de Oliva. IV. Su Evolución e Influencia en el Aroma Durante el Proceso de Maduración de los Frutos en las Variedades Picual y Hojiblanca. Grasas y Aceites 1980, 31, 391-402.
65. Olías, J. M.; Pérez, A. G.; Ríos, J. J.; Sanz, L. C. Aroma of Virgin Olive Oil: Biogénesis of "Green" Odor Notes. Journal of Agriculturural and Food Chemistry 1993, 41, 2368-2373.
66. Peña, F.; Cárdenas, S.; Gallego, M.; Valcárcel, M. Direct Screening of Olive Oil Samples for Residual Benzene Hydrocarbon Compounds by Headspace-Mass Spectrometry. Analitica Chimica Acta 2004, 526, 77-82.
67. Pérez, J. L.; Del Nogal, M.; Fernández, M. E.; Moreno, B. Analitica Bioanalitica Chemistry 2009, 394, 1463.
68. Poole, C. F. General Concepts in Column Chromatography. In The Essence of Chromatography; Poole, C. F., Ed.; Elsevier: Grand Rapids, MI, USA, 2003; Ch.1, pp 1-78.
69. Poole, C. F. The Column in Gas Chromatography. In The Essence of Chromatography; Poole, C. F., Ed.; Elsevier: Grand Rapids, MI, USA, 2003; Ch. 2; pp 79-170.
70. Ranalli, A.; Ferrante, M. L.; De Mattia, G.; Costantini, N. Analytical Evaluation of Virgin Olive Oil of First and Second Extraction. Journal of Agricultural and Food Chemistry 1999, 47, 417-424.
71. Ruiz del Castillo, M. L.; Caja, M. M.; Herraiz, M.; Blanch, G. Rapid Recognition of Olive Oil Adulterated with Hazelnut Oil by Direct Analysis of the Enantiomeric Composition of Filbertone. Journal of Agricultural and Food Chemistry 1998, 46, 3153-3157.
72. Servili, M.; Esposto, S.; Selvaggini, R.; Taticchi, A.;Urbani, S.;Montedoro, G. F.; Ricco, I. Characterization of Virgin Olive Oil Aroma. Comparison by three Different Methods: Solid Phase Microextraction - Gas Chromatography/Mass Spectrometry (SPME-GC/MS), Electronic Nose and Proton Transfer Reaction Mass Spectrometry (PTR-MS). Proceedings of the Fifth International Symposium on Olive Growing 2008, 791, 729.
73. Servili, M.; Piacquadio, P.; De Stefano, G.; Taticchi, A.; Sciancalepore, V. Influence of a New Crushing Technique on the Composition of theVolatile Compounds and Related SensoryQuality ofVirgin Olive Oil. European Journal of Lipid Science and Technology 2002, 104, 483-489.
74. Servili, M.; Selvaggini, R.; Jalali, F.; Montedoro, G. Comparison between different Methods for the Qualitative and Quantitative Evaluation of Volatile Compounds in Virgin Olive Oil by Headspace Analysis. Rivista Italiana EPPOS 1997, Special Number August, 311-322.
75. Solinas, M.; Angerosa, F.; Cucurachi, A. Relation between the Autoxidation Products of Oils and Fats and the Rising of Rancidity in Organoleptic Evaluation. Note 2: Quantitative Determination. La Rivista Italiana de la Sostanze Grasse 1987, 64, 137-145.
76. Tura, D.; Prenzler, P. D.; Bedgood, D. R. Jr.; Antolovich, M.; Robards, K. Varietal and Processing Effects on the Volatile Profile of Australian Olive Oils. Food Chemistry 2004, 84, 341-349.
77. Valcárcel, M.; Gómez, A. Cromatografía de Gases (I) Generalidades. In Técnicas Analíticas de Separación; Valcárcel, M.; Gómez, A., Eds.; Reverté: Barcelona; 1990, pp 615-654.
78. Vaz-Freire, L. T.; Gomes da Silva, M. D. R.; Costa Freitas, A. M. Comprehensive Two-Dimensional Gas Chromatography for Fingerprint Pattern Recognition in Olive Oils Produced by Two Different Techniques in Portuguese Olive Varieties Galega Vulgar, Cobrançosa e Carrasquenha. Analitica Chimica Acta 2009, 633, 263-270.
79. Vichi, S.; Castellote, A. I.; Pizzale, L.; Conte, L. S.; Buxaderas, S.; Lopez-Tamames, E., Analysis of Virgin Olive Oil Volatile Compounds by Headspace Solid-Phase Microextraction Coupled to Gas Chromatography with Mass Spectrometric and Flame Ionisation Detection. Journal of Chromatography A 2003, 983, 19-33.
80. Vichi, S.; Pizzale, L.; Conte, L. S.; Buxaderas, S.; Lopez-Tamames, E. Solid-Phase Microextraction in the Análisis of Virgin Olive Oil Volatile Fraction: Modifications Induced by Oxidation and Suitable Markers of Oxidative Status. Journal of Agricultural and Food Chemistry 2003, 51, 6564-6571.
81. Warner, K.; Frankel, E. N. Flavor Stability of Soybean Oil based on Induction Periods for the Formation of Volatile Compounds by Gas Chromatography. Journal of the American Oil Chemists' Society 1985, 62, 100-103.
82. Williams, M.; Morales, M. T.; Aparicio, R.; Harwood, J. L. Analysis of Volatiles from Callus Cultures of Olive. Olea europaea. Phytochemistry 1997, 47, 1253-1259.
83. Yoo, Y. J.; Fedeli, E.;Nawar, W.W. TheVolatile Components Produced from Olive Oil by Heating. La Rivista Italiana de la Sostanze Grasse 1988, 65, 275-281.
84. Zunin, P.; Boggia, R.; Lanteri, S.; Leardi, R.; De Andreis, R.; Evangelisti, F. Direct Thermal Extraction and Gas Chromatography-Mass Spectrometric Determination ofVolatileCompounds of Extra-Virgin Olive Oils. Journal of Chromatography A 2004, 1023, 271-276.