Maimónides Institute for Biomedical Research (IMIBIC), Reina Sofía University Hospital, Córdoba, Spain.
Department of Analytical Chemistry, University of Córdoba, Córdoba, Spain.
J Sci Food Agric. 2021 Aug 30;101(11):4829-4837. doi: 10.1002/jsfa.11129. Epub 2021 Feb 15.
Virgin olive oil (VOO) is greatly appreciated for its organoleptic features, which can be ascribed mainly to the presence of very chemically diverse volatile components. It is well known that the VOO volatile fraction depends strongly on different aspects, which encompass genetic, agronomic, processing, and post-processing factors. In this research, we developed a method for the qualitative and semiquantitative determination of volatile components in VOOs subjected to thermal stress by headspace extraction online coupled to gas chromatography-mass spectrometry (HS-GC-MS).
The method was applied to 100 extra-virgin olive oil (EVOO) samples, which led to the tentative identification of 52 volatile components, including 12 alcohols, 17 aldehydes, three ketones, one ether, two furans, two carboxylic acids, and 15 hydrocarbons. The method was used to study the cultivar effect and the main biochemical pathways involved in the synthesis of volatile compounds, with special emphasis on those formed by degradation of unsaturated fatty acids (FAs). Principal component analysis (PCA), explaining 76.7% of the total variability, showed that the volatile profile of EVOOs subjected to thermal stress allowed discriminating samples from different cultivars.
Volatiles detected in EVOOs subjected to thermal stress with the highest contribution to discrimination between the selected cultivars were correlated with the concentration of the three main FAs in VOO, namely oleic, linoleic, and linolenic acids. The FA profile seems to be especially relevant to explain the concentration of certain volatile compounds with direct incidence on the organoleptic properties. © 2021 Society of Chemical Industry.
特级初榨橄榄油（VOO）因其感官特性而备受赞赏，这主要归因于其存在非常化学性质多样的挥发性成分。众所周知，VOO 的挥发性成分强烈依赖于不同的方面，包括遗传、农艺、加工和后加工因素。在这项研究中，我们开发了一种通过顶空在线提取与气相色谱-质谱联用（HS-GC-MS）对受热胁迫的 VOO 中的挥发性成分进行定性和半定量测定的方法。
该方法应用于 100 个特级初榨橄榄油（EVOO）样品，导致鉴定出 52 种挥发性成分，包括 12 种醇、17 种醛、3 种酮、1 种醚、2 种呋喃、2 种羧酸和 15 种烃。该方法用于研究品种效应和参与挥发性化合物合成的主要生化途径，特别强调由不饱和脂肪酸（FAs）降解形成的化合物。主成分分析（PCA）解释了总变异性的 76.7%，表明受热胁迫的 EVOO 的挥发性特征允许区分来自不同品种的样品。
用最高的热应激 VOO 分辨力检测到的 EVOO 中的挥发性物质与 VOO 中三种主要 FA（油酸、亚油酸和亚麻酸）的浓度有关。FA 图谱似乎与某些挥发性化合物的浓度特别相关，这些化合物对感官特性有直接影响。© 2021 化学工业协会。
