Jiménez Antonio, Aguilera Maria P, Beltrán Gabriel, Uceda Marino
Estación de Olivicultura y Elaiotecnia CIFA 'Venta del Llano', Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), CICE, Mengibar, Jaén, Spain.
J Chromatogr A. 2006 Jul 14;1121(1):140-4. doi: 10.1016/j.chroma.2006.05.005. Epub 2006 May 24.
Volatiles of olive oils from 'tree-picked', 'ground-picked' and both mixed olives were analysed by solid-phase microextraction and gas chromatography with flame ionisation detection (FID). Headspace sampling was carried out for 30min of fibre exposition at 40 degrees C of sampling temperature by the selected 74 microm polydimethylsiloxane/divinylbenzene (PDMS/DVB) fibre. Chromatographic data were analysed by principal components analysis (PCA) and then selected 14 compounds from x-loading of first principal component that provides a differentiation of oils accord its sensorial characterisation. Compounds such as 4-ethylphenol and styrene were identified by gas chromatography-mass spectrometry (GC-MS) in 'ground-picked' olive oils.
采用固相微萃取和带有火焰离子化检测（FID）的气相色谱法，对“树上采摘”、“地面采摘”以及两者混合采摘的橄榄油挥发物进行了分析。通过选用的74微米聚二甲基硅氧烷/二乙烯基苯（PDMS/DVB）纤维，在40℃的采样温度下进行30分钟的顶空采样，使纤维暴露于样品上方空间。色谱数据通过主成分分析（PCA）进行分析，然后从第一主成分的x载荷中选取14种化合物，这些化合物根据其感官特性对不同的橄榄油进行区分。通过气相色谱-质谱联用（GC-MS）在“地面采摘”的橄榄油中鉴定出了4-乙基苯酚和苯乙烯等化合物。
