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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×GC–ToFMS

2013; Elsevier BV; Volume: 54; Issue: 2 Linguagem: Inglês

10.1016/j.foodres.2013.06.015

1873-7145

M.F. Peres, Henryk H. Jeleń, Małgorzata Majcher, M. Arraias, L. L. Martins, Suzana Ferreira‐Dias,

Meat and Animal Product Quality

Aroma compounds of virgin olive oils extracted from two olive cultivars – Galega Vulgar and Cobrançosa – grown in Beira Baixa region in central Portugal were investigated. Gas chromatography–olfactometry (GC–O) was carried out to select the important odorants for subsequent comprehensive gas chromatography/time of flight mass spectrometry (GC × GC–ToFMS) analysis. By GC–O fifteen odorants were identified. For the quantification of volatile compounds, headspace solid phase microextraction (SPME) technique was 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.