Aroma characterization of virgin olive oil from two Turkish olive varieties by SPME/GC/MS

International Journal of Food Properties

Volumn 14, Issue 5, 2011, Pages 1160-1169

  Kaftan, Arinç ^a   Elmaci, Y ^b  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Color; Peroxide value; SPME GC MS; Virgin olive oil; Virgin olive oil aroma; Virgin olive oil volatiles

Indexed keywords

B VALUE; COLOR VALUES; HEXANAL; OIL SAMPLES; PEROXIDE VALUE; SPME/GC/MS; TURKISHS; VIRGIN OLIVE OIL; VOLATILE COMPOUNDS;

OLEIC ACID; OXIDATION; VOLATILE ORGANIC COMPOUNDS;

VEGETABLE OILS;

EID: 80051891222     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903453371     Document Type: Article

References (34)

1. ECD-GA. The olive oil sector in the European Union. 2002. http://ec.europa.eu/agriculture/ publi/fact/oliveoil/2003-en.pdf (accessed February 24, 2007).
2. Kanavouras, A.; Kiritsakis, A.; Hernandez, R.J. Comparative study on volatile analysis of extra virgin olive oil by dynamic headspace and solid phase micro-extraction. Food Chemistry 2005, 90, 69-79. (Pubitemid 39298787)
3. Kasapis, S.; Boskou, D. Rheological and sensory properties of popular Greek foodstuffs: A review. International Journal of Food Properties 2001, 4 (2), 327-340. (Pubitemid 32866667)
4. Boskou, D. Olive oil: Chemistry and technology; AOCS Press: Champaign, IL; 1996; 159 p.
5. Cavalli, J.; Fernandez, X.; Cuvelier, L.; Loiseau, A. Characterisation of volatile compounds of French and Spanish virgin olive oils by HS-SPME: Identification of quality-freshness markers. Food Chemistry 2004, 88, 151-157. (Pubitemid 38823022)
6. Angerosa, F.; Servili, M.; Selvaggini, R.; Taticchi, A.; Esposto, S.; Montedoro, G.F. Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality. Journal of Chromotography A 2004, 1054, 17-31. (Pubitemid 39451774)
7. Tura, D.; Prenzler, P.D.; Bedgood, D.R.; Antolowich, M.; Robards, K. Varietal and processing effects on the volatile profile of Australian olive oils. Food Chemistry 2004, 84, 341-349. (Pubitemid 37372004)
8. Aparicio, R.; Luna, G. Characterisation of monovarietal virgin olive oils. European Journal of Lipid Science and Technology 2002, 104, 614-627. (Pubitemid 35341976)
9. Luna, G.; Morales, M.T.; Aparicio, R. Characterisation of 39 varietal virgin olive oils by their volatile composition. Food Chemistry 2006, 98, 243-252.
10. Aparicio, R.; Morales, M.T.; Alonso, V. Authentication of European virgin olive oils by their chemical compounds, sensory attributes and consumers' attitudes. Journal of Agricultural and Food Chemistry 1997, 45, 1076-1083. (Pubitemid 127476871)
11. Freihat, N.M.; Al-Shannag, A.K.; El Assi, N. Qualitative responses of Nabali olive oil to harvesting time and altitudes at sub-humidMediterranean. International Journal of Food Properties 2008, 11, 561-570.
12. Angerosa, F. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. European Journal of Lipid Science and Technology 2002, 104, 639-660. (Pubitemid 35341978)
13. Jimenez, A.; Aguilera,M.P.; Beltran, G.; Uceda, M. Application of solid-phase microextraction to virgin olive oil quality control. Journal of Chromotography A 2006, 1121, 140-144. (Pubitemid 43890952)
14. Vichi, S.; Castellote, A.I.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; Lopez-Tamames, E. The occurrence of volatile and semi-volatile aromatic hydrocarbons in virgin olive oils from North-Eastern Italy. Food Control 2007, 18, 1204-1210. (Pubitemid 46523855)
15. Oven, R.W.; Giacosa, A.; Hull, W.; Haubner, R.; Würtele, G.; Spiegelhalder, B.; Bartsch, H. Olive-oil consumption and health: The possible role of antioxidants. Lancet 2000, 1, 107-112.
16. Tuck, K.; Hayball, P.J. Major phenolic compounds in olive oil: Metabolism and health effects. Journal of Nutritional Biochemistry 2002, 13, 636-644. (Pubitemid 35341709)
17. 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.
18. Reiners, J.; Grosch, W. Odorants of virgin olive oils with different flavor profiles. Journal of Agricultural and Food Chemistry 1998, 46, 2754-2763. (Pubitemid 128488368)
19. Lopez-Feria, S.; Cardenas, S.; Garcia-Mesa, J.A.; Valcarcel, M. Usefulness of the direct coupling headspace-mass spectrometry for sensory quality characterization of virgin olive oil samples. Analytica Chemica Acta 2007, 583, 411-417. (Pubitemid 46098948)
20. Öǧütçü, M.; Yilmaz, E. Comparison of the virgin olive oils produced in different regions of Turkey. Journal of Sensory Studies 2009, 24, 332-353.
21. Oliveros, C.C.; Boggia, R.; Casale, M.; Armanino, C.; Forina, M. Optimisation of a new headspace mass spectrometry instrument discrimination of different geographical origin olive oils. Journal of Chromatography A 2005, 1076, 7-15. (Pubitemid 40731501)
22. 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. (Pubitemid 40812316)
23. Contini, M.; Esti, M. Effect of the matrix volatile composition in the headspace solid-phase microextraction analysis of extra virgin olive oil. Food Chemistry 2006, 94, 143-150. (Pubitemid 40922893)
24. Karasek, P.; Planeta, J.; Ostra, E.V.; Mikesova, M.; Golias, J.; Roth, M.; Vejrosta, J. Direct continuous supercritical fluid extraction as a novel method of wine analysis comparison with conventional indirect extraction and implications for wine variety identification. Journal of Chromatography A 2003, 1002, 12-23.
25. Risticevic, S.; Carasek, E.; Pawliszyn, J. Headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric methodology for geographical origin verification of coffee. Analytica Chimica Acta 2008, 617, 72-84.
26. AOCS1. Free fatty acids. Official Method, Ca 5a-40. Official Methods and Recommended Practices of the American Oil Chemists Society: Champaign, IL; 1997.
27. AOCS2. Peroxide value, acetic acid-chloroform method. Official Method, Cd 8-53. Official Methods and Recommended Practices of the American Oil Chemists Society: Champaign, IL; 1997.
28. Szkudlarz, S.; Jelen, H.; Wojtasiak, R.; Wasowicz, E. Application of headspace-solid phase micro extraction and multivariate analysis for plant oils differentiation. Food Chemistry 2003, 83, 515-522. (Pubitemid 37162803)
29. EEC. Characteristics of olive and olive pomace oils and their analytical methods. Regulation EEC/2568/91 and latter modifications. Official Journal of the European Communities 1991, L248, 1-82.
30. Haddada, F.M.; Mania, H.; Daoud, D.; Fernandez, X.; Cuvelier, L.; Zarrouk, M. Profiles of volatile compounds from some monovarietal Tunisian virgin olive oils. Comparision with French PDO. Food Chemistry 2007, 103, 467-476. (Pubitemid 46241704)
31. Anon. Oils and fats, edible oils and fats, oleochemicals and surfactants, industrial oil and resins, liquid chemicals, transparent liquids. 2006. http://www.tintometer.com/lovibond/ DOWNLOAD.HTM (accessed February 24, 2007).
32. Ranalli, A; Angerosa, F. Integral centrifuges for olive oil extraction-The qualitative characteristics of product. Journal of the American Oil Chemists Society 1996, 73, 417-422. (Pubitemid 126547276)
33. Kiritsakis, A.K.; Nanos, G.D.; Polymenoupoulos, Z.; Thomai, T.; Sfakiotakis, E.Y. Effect of fruit storage conditions on olive oil quality. Journal of the American Oil Chemists Society 1998, 75, 721-724. (Pubitemid 128585976)
34. 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 cultivars. Food Chemistry 2007, 102, 850-856. (Pubitemid 46108290)