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Determination of volatile phenols in virgin olive oils and their sensory significance.
J Chromatogr A. 2008 Nov 21; 1211(1-2):1-7.JC

Abstract

Volatile phenols are strong odorants produced by microbial activity and reported in several foods, but very scarce information is available on their presence in virgin olive oils (VOOs) and on their relation with VOO chemical and sensory quality. In the present paper, a factorial experimental design was applied for the development of a suitable solid-phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS) analytical method for the analysis of volatile phenols in olive oil. The memory effects demonstrated by SPME fibres required the optimization of desorption conditions to minimize experimental errors. A series of nine volatile phenols were identified and quantified for the first time in VOOs by analyzing samples with distinct off-flavours. Their limits of detection and quantification (microg/kg) were largely below the odour detection thresholds (ODTs) calculated in this study (mg/kg), confirming the capacity of the technique to assess the target compounds at early stages of the oil sensory alteration. The odour activity values (OAVs) of volatile phenols were calculated in VOOs facilitating a first assessment of their potential importance in the aroma of the product.

Authors+Show Affiliations

Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnología dels Aliments (XaRTA), Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII, s/n, E-08028 Barcelona, Spain. stefaniavichi@ub.eduNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

18849032

Citation

Vichi, Stefania, et al. "Determination of Volatile Phenols in Virgin Olive Oils and Their Sensory Significance." Journal of Chromatography. A, vol. 1211, no. 1-2, 2008, pp. 1-7.
Vichi S, Romero A, Tous J, et al. Determination of volatile phenols in virgin olive oils and their sensory significance. J Chromatogr A. 2008;1211(1-2):1-7.
Vichi, S., Romero, A., Tous, J., Tamames, E. L., & Buxaderas, S. (2008). Determination of volatile phenols in virgin olive oils and their sensory significance. Journal of Chromatography. A, 1211(1-2), 1-7. https://doi.org/10.1016/j.chroma.2008.09.067
Vichi S, et al. Determination of Volatile Phenols in Virgin Olive Oils and Their Sensory Significance. J Chromatogr A. 2008 Nov 21;1211(1-2):1-7. PubMed PMID: 18849032.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of volatile phenols in virgin olive oils and their sensory significance. AU - Vichi,Stefania, AU - Romero,Agustí, AU - Tous,Joan, AU - Tamames,Elvira López, AU - Buxaderas,Susana, Y1 - 2008/09/25/ PY - 2008/07/26/received PY - 2008/09/17/revised PY - 2008/09/22/accepted PY - 2008/10/14/pubmed PY - 2009/1/23/medline PY - 2008/10/14/entrez SP - 1 EP - 7 JF - Journal of chromatography. A JO - J Chromatogr A VL - 1211 IS - 1-2 N2 - Volatile phenols are strong odorants produced by microbial activity and reported in several foods, but very scarce information is available on their presence in virgin olive oils (VOOs) and on their relation with VOO chemical and sensory quality. In the present paper, a factorial experimental design was applied for the development of a suitable solid-phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS) analytical method for the analysis of volatile phenols in olive oil. The memory effects demonstrated by SPME fibres required the optimization of desorption conditions to minimize experimental errors. A series of nine volatile phenols were identified and quantified for the first time in VOOs by analyzing samples with distinct off-flavours. Their limits of detection and quantification (microg/kg) were largely below the odour detection thresholds (ODTs) calculated in this study (mg/kg), confirming the capacity of the technique to assess the target compounds at early stages of the oil sensory alteration. The odour activity values (OAVs) of volatile phenols were calculated in VOOs facilitating a first assessment of their potential importance in the aroma of the product. SN - 0021-9673 UR - https://www.unboundmedicine.com/medline/citation/18849032/Determination_of_volatile_phenols_in_virgin_olive_oils_and_their_sensory_significance_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0021-9673(08)01638-5 DB - PRIME DP - Unbound Medicine ER -