1. Tentative analysis of virgin olive oil aroma by supercritical fluid extraction–high-resolution gas chromatography–mass spectrometry
- Author
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Ramón Aparicio, A.J Berry, Maria T. Morales, and P.S McIntyre
- Subjects
chemistry.chemical_classification ,Chromatography ,Chemistry ,Organic Chemistry ,Extraction (chemistry) ,Supercritical fluid extraction ,Tenax ,General Medicine ,Biochemistry ,Supercritical fluid ,Analytical Chemistry ,law.invention ,law ,Flame ionization detector ,Volatile organic compound ,Gas chromatography ,Gas chromatography–mass spectrometry - Abstract
Dramatic increase in demand for virgin olive oil over the past few years can be attributed not only to its potential health benefits, but also to reports of its fragrant flavour. Supercritical fluid extraction (SFE) was applied to the extraction of volatile compounds of virgin olive oil and olive fruit samples. The volatiles extracted were concentrated in Tenax TA traps attached to the venting valve of the supercritical fluid extractor. The traps were desorbed onto a GC column by thermal desorption with cryofocusing and then analysed by high-resolution GC–MS. Volatile compounds were identified and compared with those obtained by applying a dynamic headspace procedure. The presence of semivolatile compounds was higher in the extracts obtained by SFE. Different profiles of volatile compounds, from flavours to off-flavours were obtained changing SFE experimental parameters. Volatiles were then characterised by sensory descriptors in order to evaluate the effect of this extraction technique on the virgin olive oil flavour.
- Published
- 1998
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