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New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions.
J Agric Food Chem. 2019 Nov 27; 67(47):13150-13163.JA

Abstract

Evolution of the volatile profile of two extra-virgin olive oils with very different fatty acid composition (monounsaturated fatty acid/polyunsaturated fatty acid ratio) stored in several nonaccelerated oxidative conditions was studied by a validated headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method. The role of C8 volatile compounds in oxidative processes was highlighted, and controversial aspects regarding the origin of some volatiles were clarified. Specific volatile markers for rancidity were proposed: sum of pentanal, hexanal, nonanal, E-2-heptenal, propanoic acid, and hexanoic acid for oils stored in the dark; sum of pentanal, heptanal, nonanal, decanal, E-2-heptenal, E-2-decenal, E,E-hepta-2,4-dienal, and E,E-deca-2,4-dienal, octane for oils stored under light exposure; sum of pentanal, nonanal, decanal, E-2-heptenal, E-2-decenal, E,E-hepta-2,4-dienal, nonan-1-ol, propanoic acid, octane, 6-methylhept-5-en-2-one, and oct-1-en-3-ol for oils stored under light exposure with oxygen in headspace. A simplified marker (sum of pentanal, nonanal and E-2-heptenal) suitable for all conditions was also proposed.

Authors+Show Affiliations

Dipartimento di NEUROFARBA , Università degli Studi di Firenze , Via Ugo Schiff 6 , Sesto F.no, 50019 Firenze , Italia. Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A.) , Sesto F.no, 50019 Firenze , Italia.Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy.Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy.Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy.Carapelli Firenze S.p.A. , Via Leonardo da Vinci 31 , Tavarnelle Val di Pesa, 50028 Firenze , Italy.Dipartimento di NEUROFARBA , Università degli Studi di Firenze , Via Ugo Schiff 6 , Sesto F.no, 50019 Firenze , Italia. Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A.) , Sesto F.no, 50019 Firenze , Italia.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31684730

Citation

Cecchi, Lorenzo, et al. "New Volatile Molecular Markers of Rancidity in Virgin Olive Oils Under Nonaccelerated Oxidative Storage Conditions." Journal of Agricultural and Food Chemistry, vol. 67, no. 47, 2019, pp. 13150-13163.
Cecchi L, Migliorini M, Giambanelli E, et al. New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions. J Agric Food Chem. 2019;67(47):13150-13163.
Cecchi, L., Migliorini, M., Giambanelli, E., Rossetti, A., Cane, A., & Mulinacci, N. (2019). New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions. Journal of Agricultural and Food Chemistry, 67(47), 13150-13163. https://doi.org/10.1021/acs.jafc.9b05809
Cecchi L, et al. New Volatile Molecular Markers of Rancidity in Virgin Olive Oils Under Nonaccelerated Oxidative Storage Conditions. J Agric Food Chem. 2019 Nov 27;67(47):13150-13163. PubMed PMID: 31684730.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions. AU - Cecchi,Lorenzo, AU - Migliorini,Marzia, AU - Giambanelli,Elisa, AU - Rossetti,Adolfo, AU - Cane,Anna, AU - Mulinacci,Nadia, Y1 - 2019/11/18/ PY - 2019/11/7/pubmed PY - 2019/12/18/medline PY - 2019/11/6/entrez KW - HS-SPME-GC−MS KW - extra-virgin olive oil KW - lipid autoxidation KW - markers of rancidity KW - panel test KW - photo-oxidation KW - volatile organic compounds SP - 13150 EP - 13163 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 67 IS - 47 N2 - Evolution of the volatile profile of two extra-virgin olive oils with very different fatty acid composition (monounsaturated fatty acid/polyunsaturated fatty acid ratio) stored in several nonaccelerated oxidative conditions was studied by a validated headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method. The role of C8 volatile compounds in oxidative processes was highlighted, and controversial aspects regarding the origin of some volatiles were clarified. Specific volatile markers for rancidity were proposed: sum of pentanal, hexanal, nonanal, E-2-heptenal, propanoic acid, and hexanoic acid for oils stored in the dark; sum of pentanal, heptanal, nonanal, decanal, E-2-heptenal, E-2-decenal, E,E-hepta-2,4-dienal, and E,E-deca-2,4-dienal, octane for oils stored under light exposure; sum of pentanal, nonanal, decanal, E-2-heptenal, E-2-decenal, E,E-hepta-2,4-dienal, nonan-1-ol, propanoic acid, octane, 6-methylhept-5-en-2-one, and oct-1-en-3-ol for oils stored under light exposure with oxygen in headspace. A simplified marker (sum of pentanal, nonanal and E-2-heptenal) suitable for all conditions was also proposed. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/31684730/New_Volatile_Molecular_Markers_of_Rancidity_in_Virgin_Olive_Oils_under_Nonaccelerated_Oxidative_Storage_Conditions_ L2 - https://doi.org/10.1021/acs.jafc.9b05809 DB - PRIME DP - Unbound Medicine ER -