Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions. (January 2020)

• Record Type: Journal Article
• Authors: Giuffrè, A.M.; Capocasale, M.; Macrì, R.; Caracciolo, M.; Zappia, C.; Poiana, M.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 117(2020)
• Publication Date: 2020-01
• Subjects: Deep-fried oil -- Volatile organic compounds -- SPME -- GC-MS; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.108631
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Extra virgin olive oil from Calabria Region (South Italy), pomace olive oil, palm oil and soybean oil were heated at 180 and 220 °C for 30, 60 and 120 min. Emission of volatile organic compounds produced during the heat treatment was evaluated by the solid phase micro-extraction of the head space technique and analysed by gas chromatography with mass spectrometric detector. The results after oil heating showed a significant variation in the volatile composition with temperature and time increasing. Twenty-five compounds have been identified, and alkanals, alkenals, and alkadienals were the most represented classes. Results from volatile profile evolution suggest that specific aldehyde compounds can be used as markers both for the evaluation of the organoleptic properties and for the health characteristics of the studied oils. Highlights: Volatiles organic compounds characterise the hedonic quality of an oil. EVOO showed the highest number of components. Fresh pomace olive oil contains decanal in high quantity. Nonanal prevailed in both fresh palm and soybean oils. E, E−2, 4-Dodecadienal prevailed in palm and soybean oils after their heating.