Cecchi Lorenzo, Migliorini Marzia, Giambanelli Elisa, Cane Anna, Mulinacci Nadia, Zanoni Bruno
Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy.
Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy.
J Agric Food Chem. 2021 May 5;69(17):5155-5166. doi: 10.1021/acs.jafc.1c01157. Epub 2021 Apr 27.
An olive pomace from the two-phase decanter stored in different conditions was used as a model to simulate the detrimental biological phenomena occurring during olive oil processing and storage. A group of EVOO and defective oils were also analyzed. The volatile fraction was studied with HS-SPME-GC-MS; 127 volatiles were identified (55 of which tentatively identified) and evaluated over time. Seven volatiles were tentatively identified for the first time in olive oil; the role of C6 alcohols in detrimental biological phenomena was highlighted. Suitable volatile markers for defects of microbiological origin were defined, particularly the fusty/muddy sediment. They were then applied to olive oils with different quality categories; one of the markers was able to discriminate among EVOOs and all the defective samples, including the borderline ones. The marker was constituted by the sum of concentrations of 10 esters, 4 alcohols, 1 ketone, and 1 α-hydroxy-ketone but no carboxylic acids.
来自储存在不同条件下的两相倾析器中的橄榄果渣被用作模型，以模拟橄榄油加工和储存过程中发生的有害生物现象。还分析了一组特级初榨橄榄油（EVOO）和有缺陷的油。使用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）研究挥发性成分；鉴定出127种挥发性物质（其中55种为暂定鉴定）并随时间进行评估。在橄榄油中首次暂定鉴定出7种挥发性物质；突出了C6醇在有害生物现象中的作用。定义了适合微生物来源缺陷的挥发性标志物，特别是霉味/泥腥味沉积物。然后将它们应用于不同质量类别的橄榄油；其中一种标志物能够区分特级初榨橄榄油和所有有缺陷的样品，包括临界样品。该标志物由10种酯、4种醇、1种酮和1种α-羟基酮的浓度总和组成，但不包括羧酸。
