From Extra Virgin Olive Oil to Refined Products: Intensity and Balance Shifts of the Volatile Compounds versus Odor

Molecules

Jing Yan¹  SaskiaM.van Ruth¹  Martin Alewijn² 

[1] Food Quality and Design Group, Wageningen University and Research, 6700AA Wageningen, The Netherlands;Wageningen Food Safety Research, Wageningen University and Research, 6700AE Wageningen, The Netherlands;

关键词: extra virgin olive oil;    odor quality;    processing grades;    quantitation;    VOCs proportion;   

DOI  :  10.3390/molecules25112469

来源: DOAJ

【 摘 要 】

To explore relationships between the volatile organic compounds (VOCs) of different grades of olive oils (OOs) (extra virgin olive oil (EVOO), refined olive oil (ROO), and pomace olive oil (POO)) and odor quality, VOCs were measured in the headspace of the oils by proton transfer reaction quadrupole ion guide time-of-flight mass spectrometry. The concentrations of most VOCs differed significantly between the grades (EVOO>ROO>POO), whereas the abundance of m/z 47.012 (formic acid), m/z 49.016 (fragments), m/z 49.027 (fragments), and m/z 115.111 (heptanal/heptanone) increased in that order. Although the refined oils had considerably lower VOC abundance, the extent of the decline varied with the VOCs. This results in differences in VOCs proportions. The high VOC abundance in the EVOO headspace in comparison to ROO and POO results in a richer and more complex odor. The identified C5–C6 compounds are expected to contribute mainly to the green odor notes, while the identified C1–C4 and C7–C15 are mainly responsible for odor defects of OOs. Current results reveal that processing strongly affects both the quantitative and relative abundance of the VOCs and, therefore, the odor quality of the various grades of OOs.

【 授权许可】

Unknown