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Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC-x-GC-ToFMS
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Orientador(es)
Resumo(s)
Aroma compounds of virgin olive oils extracted from two olive cultivars – Galega Vulgar and Cobrançosa – grown in
Beira Baixa region in central Portugalwere investigated. Gas chromatography–olfactometry (GC–O) was carried out
to select the important odorants for subsequent comprehensive gas chromatography/time of flightmass spectrometry
(GC × GC–ToFMS) analysis. By GC–O fifteen odorants were identified. For the quantification of volatile
compounds, headspace solid phasemicroextraction (SPME) techniquewas optimized. Under optimized conditions,
22 volatile compounds were quantified in all samples. Trans-2-hexenal was the most abundant compound. A
discriminant analysis (DA) was used to discriminate among olive oil samples obtained from olives of the two
cultivars with different harvest time/ripening stages. Concerning the harvesting time and cultivar, nine volatiles
showed to have discriminant power among samples, namely heptanal, trans-2-hexenal, 1-octen-1-ol, nonanal,
2,3-butanedione, ethyl-2-methylbutyrate, hexanal, cis-3-hexenylacetate and 3-methylbuthylacetate
Descrição
Palavras-chave
harvest date olive cultivar olive oil volatile compounds
Contexto Educativo
Citação
"Food Research International". ISSN 0963-9969. 54 (2013) p.1979-1986