Determination of volatile thiols in virgin olive oil by derivatisation and LC-HRMS, and relation with sensory attributes

Food Chemistry

Volumn 149, Issue , 2014, Pages 313-318

  Vichi, Stefania ^a   Cortés Francisco, Nuria ^b   Romero, Agustí ^c   Caixach, Josep ^b  

^a UNIVERSITY OF BARCELONA   (Spain)

^b INSTITUTE OF ENVIRONMENTAL ASSESSMENT AND WATER RESEARCH   (Spain)

^c IRTA   (Spain)

Author keywords

Derivatisation; High resolution mass spectrometry (HRMS); Olive oil; Orbitrap; Sensory; Thiols

Indexed keywords

DERIVATISATION; HIGH RESOLUTION MASS SPECTROMETRY; ORBITRAP; SENSORY; THIOLS;

MASS SPECTROMETRY;

OLIVE OIL;

3 METHYL 2 BUTENETHIOL; 4 METHOXY 2 METHYL 2 BUTANETHIOL; METHANETHIOL; OLIVE OIL; THIOL DERIVATIVE; UNCLASSIFIED DRUG; VIRGIN OLIVE OIL;

AROMA; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CORRELATIONAL STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; QUANTITATIVE ANALYSIS; SENSORY ANALYSIS;

FICUS (ANGIOSPERM);

DERIVATISATION; HIGH RESOLUTION MASS SPECTROMETRY (HRMS); OLIVE OIL; ORBITRAP; SENSORY; THIOLS;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HUMANS; MASS SPECTROMETRY; MOLECULAR STRUCTURE; ODORS; PLANT OILS; SMELL; SULFHYDRYL COMPOUNDS; VOLATILIZATION;

EID: 84887684084     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.072     Document Type: Article

References (20)

1. F. Angerosa, R. Mostallino, C. Basti, and R. Vito Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds Food Chemistry 68 2000 283 287
2. C.S. Burns, A. Heyerick, D. Keukeleire, and M.D.E. Forbes Mechanism for formation of the lightstruck flavor in beer revealed by time-resolved electron paramagnetic resonance Chemistry European Journal 21 2001 4553 4561 (Pubitemid 33078644)
3. G. Dierkes, A. Bongartz, H. Guth, and H. Hayen Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds Journal of Agricultural and Food Chemistry 60 2012 394 401
4. Fregapane, G., Salvador, M.D., Production of superior quality extra virgin olive oil modulating the content and profile of its minor components. Food Research International, in press, < http://dx.doi.org/10.1016/j.foodres. 2013.04.022 >.
5. J. Gros, and S. Collin Identification of a new light-struck off-flavour in "light stable" beers Cerevisia 37 2012 10 14
6. L. Guerrero, A. Romero, and J. Tous Importance of generalised procrustes analysis in sensory characterisation of virgin olive oil Food Quality and Preference 12 2001 515 520 (Pubitemid 33633609)
7. H. Guth, and W. Grosch Quantitation of potent odorants of virgin olive oil by stable-isotope dilution assays Journal of the American Oil Chemists' Society 70 1993 513 518
8. A.M. Inarejos-García, M. Santacatterina, M.D. Salvador, G. Fregapane, and S. Gómez-Alonso PDO virgin olive oil quality-Minor components and organoleptic evaluation Food Research International 43 2010 2138 2146
9. ISO 4120, (2004) Sensory analysis - Methodology - Triangle test. (International Organization for Standardization).
10. ISO 5495, (2005) Sensory analysis - Methodology - Paired comparison test. (International Organization for Standardization).
11. Y. Ito, and K. Kubota Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion Molecular Nutrition and Food Research 49 2005 61 68 (Pubitemid 40178947)
12. G. Mugesh, W.W. du Mont, and H. Sies Chemistry of biologically important synthetic organoselenium compounds Chemical Reviews 101 2001 2125 2180
13. J.M. Olías, A.G. Pérez, J.J. Ríos, and L.C. Sanz Aroma of virgin olive oil: biogenesis of the "green" odor notes Journal of Agricultural and Food Chemistry 41 1993 2368 2373
14. C. Pizarro, S. Rodriguez-Tecedor, N. Perez-del-Notario, and J.M. Gonzalez-Saiz Recognition of volatile compounds as markers in geographical discrimination of Spanish extra virgin olive oils by chemometric analysis of non-specific chromatography volatile profiles Journal of Chromatography A 1218 2011 518 523
15. J. Reiners, and W. Grosch Concentration of 4-methoxy-2-methyl-2- butanethiol in Spanish virgin olive oils Food Chemistry 64 1999 45 47 (Pubitemid 28532685)
16. A. Romero, J. Tous, and L. Guerrero El análisis sensorial del aceite de oliva virgen J. Sancho, E. Bota, J.J. de Castro, Introducción al análisis sensorial de los alimentos 1999 Universitat de Barcelona Barcelona 183 197
17. F. San-Juan, J. Cacho, V. Ferreira, and A. Escudero 3-Methyl-2-butene-1- thiol: Identification, analysis, occurrence and sensory role of an uncommon thiol in wine Talanta 99 2012 225 231
18. C. Vermeulen, I. Lejeune, T.T.H. Tran, and S. Collin Occurrence of polyfunctional thiols in fresh lager beers Journal of Agricultural and Food Chemistry 54 2006 5061 5068 (Pubitemid 44140903)
19. S. Vichi, N. Cortés-Francisco, and J. Caixach Determination of volatile thiols in lipid matrix by simultaneous derivatization/extraction and liquid chromatography-high resolution mass spectrometric analysis. Application to virgin olive oil Journal of Chromatography A 1318 2013 180 188
20. K. Xu, Y. Zhang, B. Tang, J. Laskin, P.J. Roach, and H. Chen Study of highly selective and efficient thiol derivatization using selenium reagents by mass spectrometry Analytical Chemistry 82 2010 6926 6932