Food Quality and Design Group, Wageningen University and Research, 6700AA Wageningen, The Netherlands.
Wageningen Food Safety Research, Wageningen University and Research, 6700AE Wageningen, The Netherlands.
Molecules. 2020 May 26;25(11):2469. doi: 10.3390/molecules25112469.
To explore relationships between the volatile organic compounds (VOCs) of different grades of olive oils (OOs) (extra virgin olive oil (EVOO), refined olive oil (ROO), and pomace olive oil (POO)) and odor quality, VOCs were measured in the headspace of the oils by proton transfer reaction quadrupole ion guide time-of-flight mass spectrometry. The concentrations of most VOCs differed significantly between the grades (EVOO>ROO>POO), whereas the abundance of 47.012 (formic acid), 49.016 (fragments), 49.027 (fragments), and 115.111 (heptanal/heptanone) increased in that order. Although the refined oils had considerably lower VOC abundance, the extent of the decline varied with the VOCs. This results in differences in VOCs proportions. The high VOC abundance in the EVOO headspace in comparison to ROO and POO results in a richer and more complex odor. The identified C5-C6 compounds are expected to contribute mainly to the green odor notes, while the identified C1-C4 and C7-C15 are mainly responsible for odor defects of OOs. Current results reveal that processing strongly affects both the quantitative and relative abundance of the VOCs and, therefore, the odor quality of the various grades of OOs.
为了探究不同等级橄榄油（特级初榨橄榄油（EVOO）、精炼橄榄油（ROO）和橄榄果渣油（POO））挥发性有机化合物（VOCs）与气味质量之间的关系，采用质子转移反应四极杆离子阱飞行时间质谱法测量了油类顶空的 VOCs。不同等级之间的大多数 VOCs 浓度差异显著（EVOO>ROO>POO），而 47.012（甲酸）、49.016（碎片）、49.027（碎片）和 115.111（庚醛/庚酮）的丰度依次增加。尽管精炼油的 VOC 丰度较低，但下降幅度因 VOC 而异。这导致 VOCs 比例的差异。与 ROO 和 POO 相比，EVOO 顶空的高 VOC 丰度导致其具有更丰富和更复杂的气味。鉴定出的 C5-C6 化合物预计主要有助于产生绿色气味特征，而鉴定出的 C1-C4 和 C7-C15 主要负责 OOs 的气味缺陷。目前的结果表明，加工过程强烈影响 VOCs 的定量和相对丰度，因此影响了不同等级橄榄油的气味质量。
