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Molecules

Title:		Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation
Author(s):		Zhou Q; Liu S; Liu Y; Song H;
Address:		"Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China. zhouqi01@caas.cn. Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Wuhan 430062, Hubei, China. zhouqi01@caas.cn. Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China. liushaomin2017@sina.com. Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China. liuye@th.btbu.edu.cn. Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing 100048, China. caucfsne@gmail.com"
Journal Title:		Molecules
Year:		2019
Volume:		20190417
Issue:		8
Page Number:		-
DOI:		10.3390/molecules24081512
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study. Aroma compounds were isolated from the oil by using solvent-assisted flavor evaporation (SAFE) and solid-phase micro-extraction (SPME) and analyzed by gas chromatography-olfactometry mass spectrometry (GC-MS/O). A total of 89 compounds were screened by SPME/SAFE-GC-MS/O with chromatographic columns in 15 brands of samples. Eighty and 54 compounds were respectively identified by SPME- and SAFE-GC-MS/O. Of those, 44 compounds were detected by both methods. Undecanol, (Z)-4-decenal, (E)-2-dodecenal, and 2-nonanone extracted by SAFE were not found in EVOOs before. Eight classes of aroma compounds were identified, including 17 alcohols, 22 aldehydes, 9 ketones, 4 acids, 14 esters, 5 aromatics, 12 alkene, and 6 others. Eleven compounds were identified as the key aroma compounds in alternative brands of EVOOs by SAFE-aroma extract dilution analysis (AEDA). Hexanal, (E)-2-hexenal, (E)-3-hexenol, acetic acid, and (E)-2-heptenal were the common key aroma compounds by AEDA and odor activity values (OAVs). From the cluster analysis of the heatmap, the aroma compounds of all the Spain EVOOs were similar, and there were some differences from the samples of Italy and Greece. It suggested that both the amount and concentration of aroma compounds determine the similarity of aroma in EVOOs"
Keywords:		Gas Chromatography-Mass Spectrometry/methods Olfactometry/methods Olive Oil/*analysis Solid Phase Microextraction/methods Volatile Organic Compounds/*analysis/chemistry cluster analysis extra-virgin olive oils (EVOOs) headspace solid-phase micro-extractio;
Notes:		"MedlineZhou, Qi Liu, Shaomin Liu, Ye Song, Huanlu eng 2018YFD0400502/The National Key Research and Development Program of China/ 31871838/National Natural Science Foundation of China/ IDHT20180506/Project of High-level Teachers in Beijing Municipal Universities/ Switzerland 2019/04/20 Molecules. 2019 Apr 17; 24(8):1512. doi: 10.3390/molecules24081512"