Vichi Stefania, Romero Agustí, Tous Joan, Tamames Elvira López, Buxaderas Susana
Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnología dels Aliments (XaRTA), Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII, s/n, E-08028 Barcelona, Spain.
J Chromatogr A. 2008 Nov 21;1211(1-2):1-7. doi: 10.1016/j.chroma.2008.09.067. Epub 2008 Sep 25.
Volatile phenols are strong odorants produced by microbial activity and reported in several foods, but very scarce information is available on their presence in virgin olive oils (VOOs) and on their relation with VOO chemical and sensory quality. In the present paper, a factorial experimental design was applied for the development of a suitable solid-phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS) analytical method for the analysis of volatile phenols in olive oil. The memory effects demonstrated by SPME fibres required the optimization of desorption conditions to minimize experimental errors. A series of nine volatile phenols were identified and quantified for the first time in VOOs by analyzing samples with distinct off-flavours. Their limits of detection and quantification (microg/kg) were largely below the odour detection thresholds (ODTs) calculated in this study (mg/kg), confirming the capacity of the technique to assess the target compounds at early stages of the oil sensory alteration. The odour activity values (OAVs) of volatile phenols were calculated in VOOs facilitating a first assessment of their potential importance in the aroma of the product.
挥发性酚类是微生物活动产生的强烈气味物质，在多种食品中都有报道，但关于它们在初榨橄榄油（VOO）中的存在情况以及与VOO化学和感官品质的关系，目前可得信息非常稀少。在本文中，采用析因实验设计来开发一种适用于分析橄榄油中挥发性酚类的固相微萃取 - 气相色谱/质谱联用（SPME - GC/MS）分析方法。SPME纤维表现出的记忆效应要求优化解吸条件以最小化实验误差。通过分析具有不同异味的样品，首次在VOO中鉴定并定量了一系列九种挥发性酚类。它们的检测限和定量限（μg/kg）大大低于本研究计算出的气味检测阈值（ODT，mg/kg），证实了该技术在油品感官变化早期阶段评估目标化合物的能力。计算了VOO中挥发性酚类的气味活性值（OAV），便于首次评估它们在产品香气中的潜在重要性。
