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Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of French olive oils.
J Agric Food Chem. 2003 Dec 17; 51(26):7709-16.JA

Abstract

Static headspace (SHS), headspace solid phase microextraction (HS-SPME), headspace sorptive extraction (HSSE), and direct thermal desorption (DTD) were applied to the analysis of four French virgin olive oils from Corsica. More than 60 compounds were isolated and characterized by GC-RI and GC-MS. SHS was not suited to the characterization of olive oil volatile compounds because of low sensitivity. The SPME and HSSE techniques were successfully applied to olive oil headspace analysis. Both methods allow the characterization of volatile compounds (mainly C(6) aldehydes and alcohols), which contribute significantly to the "green" flavor note of virgin olive oils. The PDMS stir bar showed a higher concentration capacity than a DVB/CAR/PDMS SPME fiber due to the higher volume of polymeric coating. DTD was a very good tool for extracting volatile and especially semivolatile compounds, such as sesquiterpenes, but requires a significant investment like that for HSSE. Finally, SPME may be a more appropriate technique for routine quality control due to its operational simplicity, repeatability, and low cost.

Authors+Show Affiliations

Laboratoire "Arômes, Synthèses and Interactions", Faculté des Sciences de Nice Sophia-Antipolis, Parc Valrose, 06108 Nice Cedex 2, France.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14664533

Citation

Cavalli, Jean-François, et al. "Comparison of Static Headspace, Headspace Solid Phase Microextraction, Headspace Sorptive Extraction, and Direct Thermal Desorption Techniques On Chemical Composition of French Olive Oils." Journal of Agricultural and Food Chemistry, vol. 51, no. 26, 2003, pp. 7709-16.
Cavalli JF, Fernandez X, Lizzani-Cuvelier L, et al. Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of French olive oils. J Agric Food Chem. 2003;51(26):7709-16.
Cavalli, J. F., Fernandez, X., Lizzani-Cuvelier, L., & Loiseau, A. M. (2003). Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of French olive oils. Journal of Agricultural and Food Chemistry, 51(26), 7709-16.
Cavalli JF, et al. Comparison of Static Headspace, Headspace Solid Phase Microextraction, Headspace Sorptive Extraction, and Direct Thermal Desorption Techniques On Chemical Composition of French Olive Oils. J Agric Food Chem. 2003 Dec 17;51(26):7709-16. PubMed PMID: 14664533.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of static headspace, headspace solid phase microextraction, headspace sorptive extraction, and direct thermal desorption techniques on chemical composition of French olive oils. AU - Cavalli,Jean-François, AU - Fernandez,Xavier, AU - Lizzani-Cuvelier,Louisette, AU - Loiseau,André-Michel, PY - 2003/12/11/pubmed PY - 2004/1/22/medline PY - 2003/12/11/entrez SP - 7709 EP - 16 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 26 N2 - Static headspace (SHS), headspace solid phase microextraction (HS-SPME), headspace sorptive extraction (HSSE), and direct thermal desorption (DTD) were applied to the analysis of four French virgin olive oils from Corsica. More than 60 compounds were isolated and characterized by GC-RI and GC-MS. SHS was not suited to the characterization of olive oil volatile compounds because of low sensitivity. The SPME and HSSE techniques were successfully applied to olive oil headspace analysis. Both methods allow the characterization of volatile compounds (mainly C(6) aldehydes and alcohols), which contribute significantly to the "green" flavor note of virgin olive oils. The PDMS stir bar showed a higher concentration capacity than a DVB/CAR/PDMS SPME fiber due to the higher volume of polymeric coating. DTD was a very good tool for extracting volatile and especially semivolatile compounds, such as sesquiterpenes, but requires a significant investment like that for HSSE. Finally, SPME may be a more appropriate technique for routine quality control due to its operational simplicity, repeatability, and low cost. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/14664533/Comparison_of_static_headspace_headspace_solid_phase_microextraction_headspace_sorptive_extraction_and_direct_thermal_desorption_techniques_on_chemical_composition_of_French_olive_oils_ L2 - https://doi.org/10.1021/jf034834n DB - PRIME DP - Unbound Medicine ER -