Influence of free fatty acids, sterols and phospholipids on volatile compounds in olive oil headspace determined by solid phase microextraction-gas chromatography (CROSBI ID 148254)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Koprivnjak, Olivera ; Brkić Bubola, Karolina ; Majetić, Valerija ; Škevin, Dubravka
engleski
Influence of free fatty acids, sterols and phospholipids on volatile compounds in olive oil headspace determined by solid phase microextraction-gas chromatography
In order to study the influence of some polar compounds, naturally present in virgin olive oils, on the volatiles release, the volatiles-free olive oil matrix was enriched with free fatty acids (FFA) (concentration range from 0.35 to 1.40 g/100 g), sterols (1.0 - 2.5 g/kg) and phospholipids (1.6 - 6.0 g/kg). Sixteen standards of virgin olive oil aroma compounds were dissolved in thus obtained olive oil matrices. Volatiles compounds were analyzed by headspace solid phase microextraction with DVB/CAR/PDMS fiber and gas chromatography with flame ionization detection. Evaluation of the data by statistical analysis revealed that FFA, sterols and phospholipids, in concentration ranges considered in this study, generally did not significantly influence the determination of virgin olive oil volatiles. The most important changes occurred in the release of the three alcohols (Z-2-penten-1-ol, 1-hexanol and E-3-hexen-1-ol) and 3-methylbutyl acetate which slightly decreased upon the increase of FFA concentration.
virgin olive oil; volatiles; headspace solid phase microextraction; gas chromatography; polar compounds; interactions
Prihvaćen 08.04.2009.
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Podaci o izdanju
229 (3)
2009.
539-547
objavljeno
1438-2377
10.1007/s00217-009-1073-5
Povezanost rada
Biotehnologija, Prehrambena tehnologija