Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 229, Issue 3, Pages 539-547Publisher
SPRINGER
DOI: 10.1007/s00217-009-1073-5
Keywords
Virgin olive oil; Volatiles; Headspace solid phase microextraction; Gas chromatography; Polar compounds; Interactions
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Funding
- Ministry of Science, Education and Sports of Republic of Croatia [062-0580696-0284, 147-0000000-3605, 0580580696-0704]
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In order to study the influence of some polar compounds, naturally present in virgin olive oils (VOOs), on the volatiles release, the volatiles-free olive oil matrix was enriched with free fatty acids (FFA) (concentration range from 0.35 to 1.40 g/100 g), sterols (1.0-2.5 g/kg) and phospholipids (1.6-6.0 g/kg). Sixteen standards of VOO aroma compounds were dissolved in thus obtained olive oil matrices. Volatile compounds were analysed by headspace solid phase microextraction with DVB/CAR/PDMS fibre and gas chromatography with flame ionization detection. Evaluation of the data by statistical analysis revealed that FFA, sterols and phospholipids, in concentration ranges considered in this study, generally did not significantly influence the determination of VOO volatiles. The most important changes occurred in the release of the three alcohols (Z-2-penten-1-ol, 1-hexanol and E-3-hexen-1-ol) and 3-methylbutyl acetate which slightly decreased upon the increase of FFA concentration.
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