Journal
FOOD CHEMISTRY
Volume 124, Issue 4, Pages 1770-1776Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.08.023
Keywords
Characterisation; Headspace; Oil quality; Oueslati cultivar; Volatile compounds
Funding
- Ministry of Higher Education, Scientific Research and Technology
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Headspace solid-phase microextraction (HS-SPME) was applied to the analysis of volatile compounds of virgin olive oils from Oueslati variety cultivated in different geographical areas. Thus, olives at the same stage of maturation were harvested from seven regions in the Centre and the South of the country for oil extraction and analysis. Twenty-seven compounds were characterised by GC-FID and GC-MS. Compounds belonging mainly to alcohols, esters, aldehydes, ketones and hydrocarbons chemical classes characterised the volatile profiles. Significant differences in the proportion of volatiles from oils of different geographical origins were detected. The results suggest that, besides genetic factors, environmental conditions influence volatile formation. (C) 2010 Elsevier Ltd. All rights reserved.
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