| Title: | PTR-TOF-MS analysis of volatile compounds in olive fruits |
| Author(s): | Masi E; Romani A; Pandolfi C; Heimler D; Mancuso S; |
| Address: | "Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente (DISPAA), University of Florence, P.le delle Cascine 18, 50144, Florence, Italy" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Volatile compounds of Cellina di Nardo and Ogliarola Barese, two typical Italian olive varieties, have been characterised at different ripening stages. Proton transfer reaction-time-of-flight-mass spectrometry (PTR-TOF-MS) was used for the first time on these fruits with the aim of characterising the volatile profile and, in the case of Ogliarola, the changes which may occur during the maturation process. RESULTS: PTR-TOF-MS does not involve any sample pre-treatment, and allows high-resolution measurements, large spectra and small fragmentation of the volatiles. Therefore it allows both compound identification and data statistical treatments. In the present work, about 40 compounds that contribute to the discrimination between samples of the two varieties have been identified. CONCLUSIONS: Three groups of compounds were identified: (1) compounds that are typical of mature fruits of Ogliarola, (2) compounds that tend to decrease during the change from green to mature fruits, and (3) compounds that increase during the maturation process" |
| Keywords: | Fruit/*chemistry Humans Italy Mass Spectrometry/methods Olea/*chemistry Volatile Organic Compounds/*analysis Olea europaea olive fruit principal component analysis (PCA) proton transfer reaction-time-of-flight-mass spectrometry (PTR-TOF-MS) volatile organ; |
| Notes: | "MedlineMasi, Elisa Romani, Annalisa Pandolfi, Camilla Heimler, Daniela Mancuso, Stefano eng England 2014/07/26 J Sci Food Agric. 2015 May; 95(7):1428-34. doi: 10.1002/jsfa.6837. Epub 2014 Sep 13" |
