Food Technology, Lascaray Research Hub, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad N° 7, E-01006 Vitoria, Spain.
J Sci Food Agric. 2011 Aug 15;91(10):1871-84. doi: 10.1002/jsfa.4400. Epub 2011 Apr 7.
The volatile components of virgin and refined oils whose compositions were very different in terms of oleic, linoleic and linolenic acyl groups were studied by solid phase microextraction (SPME) followed by gas chromatography/mass spectrometry (GC/MS), and their composition of acyl groups was determined by proton nuclear magnetic resonance (1) H NMR. The virgin oils studied were olive, linseed and walnut oils, while the refined oils were sunflower and rapeseed oils.
Large differences were found among the headspace compositions of the virgin oils. These were due in part to compounds that could be considered as markers of different vegetable origins and manufacturing processes, but also to compounds resulting from degradative oxidation of the main acyl group components. By virtue of their being refined, fewer components were present in the refined oils, although differences in their headspaces were found owing to the presence of compounds resulting from oxidation of the determined acyl groups.
The studied oils show specific characteristics regarding not only their main components, which are well known, but also their volatile components. The latter provide information on some of the processes to which oils have been submitted, on their oxidation level, on their botanical origin and on the compounds responsible for their odour.
通过固相微萃取（SPME）和气相色谱/质谱联用（GC/MS）研究了油酸、亚油酸和亚麻酸酰基组成差异很大的初榨油和精炼油的挥发性成分，并通过质子核磁共振（1）H NMR 确定了它们的酰基组成。所研究的初榨油有橄榄油、亚麻籽油和核桃油，而精炼油有葵花籽油和菜籽油。
初榨油的顶空成分有很大差异。这部分归因于可以被认为是不同植物来源和制造工艺的标志物的化合物，但也归因于主要酰基成分降解氧化产生的化合物。由于经过精炼，精炼油中的成分较少，但由于存在由确定的酰基氧化产生的化合物，它们的顶空仍存在差异。
所研究的油不仅在其众所周知的主要成分方面，而且在其挥发性成分方面都具有特定的特征。后者提供了有关油经历的一些过程、氧化程度、植物来源以及负责其气味的化合物的信息。
