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Food Chem

Title:		Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants
Author(s):		Perestrelo R; Silva C; Silva P; Camara JS;
Address:		"CQM - Centro de Quimica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal. Electronic address: rmp@uma.pt. CQM - Centro de Quimica da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal"
Journal Title:		Food Chem
Year:		2017
Volume:		20170118
Issue:
Page Number:		111 - 121
DOI:		10.1016/j.foodchem.2017.01.090
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The global volatile profile of commercial virgin olive oils and flavoured olive oils with aromatic/medicinal plants, was established using liquid-liquid microextraction (LLME) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-qMS). More than 60 volatile organic compounds (VOCs belonging to different groups were identified using both methods. Olive oils volatile profile was slightly influenced by maceration process, which occurred at room temperature (20+/-2 degrees C) for 15days. The predominant differences were observed in terpenoids group, since some of them were only identified in the flavoured olive oils, while others showed an increase with the maceration process. VOCs mass transfer from plants to olive oils could explain the observed results. Principal components analysis (PCA) applied to LLME/GC-qMS data allowed to distinguish the olive oils. The flavoured oils would increase the use of olive oil among consumers as consequence of the improvement of its aromatic profile and healthy properties"
Keywords:		Flavoring Agents/*chemistry/isolation & purification Food Additives/*chemistry/isolation & purification Gas Chromatography-Mass Spectrometry/methods Liquid Phase Microextraction Olea/chemistry Olive Oil/*chemistry Plant Extracts/*chemistry/isolation & pur;
Notes:		"MedlinePerestrelo, R Silva, C Silva, P Camara, J S eng England 2017/03/10 Food Chem. 2017 Jul 15; 227:111-121. doi: 10.1016/j.foodchem.2017.01.090. Epub 2017 Jan 18"