Kalua Curtis M, Bedgood Danny R, Bishop Andrea G, Prenzler Paul D
EH Graham Centre for Agricultural Innovation, School of Science and Technology, Locked Bag 588, Charles Sturt University, Wagga Wagga 2678, Australia.
J Agric Food Chem. 2006 Sep 20;54(19):7144-51. doi: 10.1021/jf061038j.
Virgin olive oil samples stored in the light at ambient temperature, in the dark at ambient temperature, and at low temperature in the dark for 12 months both with and without headspace were separated into recognizable patterns with stepwise linear discriminant analysis. The discrimination with variables volatile and phenolic compounds, free fatty acid (FFA), peroxide values, K232, and K270 revealed a departure of stored oil from freshness and showed significant (p < 0.01) differences between storage conditions. Virgin olive oil stored at low temperature had characteristics closest to fresh oil while oil stored in the light showed the largest departure from freshness. Parameters that exclusively and significantly (p < 0.01) discriminated storage conditions were identified as potential markers of the storage condition. In the presence of oxygen, hexanal was a marker of storage in the light, FFA was a marker for dark storage, and markers of low-temperature storage were acetic acid and pentanal. In the absence of oxygen, octane was the marker for storage in the light whereas tyrosol and hexanol were markers of virgin olive oil stored in the dark, with no marker indicative of low-temperature storage. E-2-Hexenal, K232, and K270 were identified as markers of virgin olive oil freshness.
将在常温光照下、常温黑暗中以及低温黑暗中储存12个月且有顶空和无顶空的初榨橄榄油样品，通过逐步线性判别分析分离成可识别的模式。对挥发性和酚类化合物、游离脂肪酸（FFA）、过氧化值、K232和K270等变量进行判别，结果显示储存后的油偏离了新鲜度，且不同储存条件之间存在显著（p < 0.01）差异。低温储存的初榨橄榄油特性最接近新鲜油，而光照下储存的油偏离新鲜度最大。专门且显著（p < 0.01）区分储存条件的参数被确定为储存条件的潜在标志物。在有氧气存在的情况下，己醛是光照储存的标志物，游离脂肪酸是黑暗储存的标志物，低温储存的标志物是乙酸和戊醛。在无氧情况下，辛烷是光照储存的标志物，而酪醇和己醇是黑暗中储存的初榨橄榄油的标志物，没有标志物表明是低温储存。反-2-己烯醛、K232和K270被确定为初榨橄榄油新鲜度的标志物。
