Volatile compounds characterising Tunisian virgin olive oils: the influence of cultivar

In this work, the volatile profiles of four Tunisian virgin olive oils were established by headspace-solid phase microextraction and gas chromatography, using flame ionisation and mass spectrometer detectors. More than eighty compounds were isolated and characterised, representing 97-99% of the tota...

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Published in:International journal of food science & technology 2010-05, Vol.45 (5), p.944-950
Main Authors: Krichene, Dhouha, Haddada, Faouzia Mahjoub, Fernandez, Xavier, Cuvelier, Luisette Lizzani, Zarrouk, Mokhtar
Format: Article
Language:English
Subjects:
GC-FID
GC-MS
headspace-solid phase microextraction
Olea
olive cultivars
olive oil composition
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description In this work, the volatile profiles of four Tunisian virgin olive oils were established by headspace-solid phase microextraction and gas chromatography, using flame ionisation and mass spectrometer detectors. More than eighty compounds were isolated and characterised, representing 97-99% of the total GC area. The main volatile compounds present in the oil samples were determined quantitatively, the major constituents were often aldehydes, particularly (E)-2-hexenal (48-90%). Significant differences in the content of volatile constituents were observed. These quantitative differences were used to distinguish between virgin olive oils from different varieties.
doi_str_mv 10.1111/j.1365-2621.2010.02225.x
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source Oxford Journals Open Access Collection; Wiley
subjects GC-FID
GC-MS
headspace-solid phase microextraction
Olea
olive cultivars
olive oil composition
title Volatile compounds characterising Tunisian virgin olive oils: the influence of cultivar
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