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J Agric Food Chem

Title:		New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions
Author(s):		Cecchi L; Migliorini M; Giambanelli E; Rossetti A; Cane A; Mulinacci N;
Address:		"Dipartimento di NEUROFARBA , Universita degli Studi di Firenze , Via Ugo Schiff 6 , Sesto F.no, 50019 Firenze , Italia. Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A.) , Sesto F.no, 50019 Firenze , Italia. Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy"
Journal Title:		J Agric Food Chem
Year:		2019
Volume:		20191118
Issue:		47
Page Number:		13150 - 13163
DOI:		10.1021/acs.jafc.9b05809
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Evolution of the volatile profile of two extra-virgin olive oils with very different fatty acid composition (monounsaturated fatty acid/polyunsaturated fatty acid ratio) stored in several nonaccelerated oxidative conditions was studied by a validated headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method. The role of C8 volatile compounds in oxidative processes was highlighted, and controversial aspects regarding the origin of some volatiles were clarified. Specific volatile markers for rancidity were proposed: sum of pentanal, hexanal, nonanal, E-2-heptenal, propanoic acid, and hexanoic acid for oils stored in the dark; sum of pentanal, heptanal, nonanal, decanal, E-2-heptenal, E-2-decenal, E,E-hepta-2,4-dienal, and E,E-deca-2,4-dienal, octane for oils stored under light exposure; sum of pentanal, nonanal, decanal, E-2-heptenal, E-2-decenal, E,E-hepta-2,4-dienal, nonan-1-ol, propanoic acid, octane, 6-methylhept-5-en-2-one, and oct-1-en-3-ol for oils stored under light exposure with oxygen in headspace. A simplified marker (sum of pentanal, nonanal and E-2-heptenal) suitable for all conditions was also proposed"
Keywords:		Aldehydes/analysis/isolation & purification Food Storage Gas Chromatography-Mass Spectrometry Olive Oil/*chemistry Oxidation-Reduction Solid Phase Microextraction Volatile Organic Compounds/*chemistry/isolation & purification Hs-spme-gc-ms extra-virgin ol;
Notes:		"MedlineCecchi, Lorenzo Migliorini, Marzia Giambanelli, Elisa Rossetti, Adolfo Cane, Anna Mulinacci, Nadia eng 2019/11/07 J Agric Food Chem. 2019 Nov 27; 67(47):13150-13163. doi: 10.1021/acs.jafc.9b05809. Epub 2019 Nov 18"