Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern Italy.
SPME was employed to characterize the volatile profile of virgin olive oils produced in two geographical areas of northern Italy: the region of the Gulf of Trieste and the area near Lake Garda. There are as yet no data on the headspace composition of virgin olive oils from these regions, characterized by particular conditions of growth for Olea europaea. Using the SPME technique coupled to GC-MS and GC-FID, the volatile components of 42 industrially produced virgin olive oil samples were identified and the principal compounds quantitatively analyzed. Significant differences in the proportion of volatile constituents from oils of different varieties and geographical origins were detected. The results suggest that besides the genetic factor, environmental conditions influence the volatile formation.
Vichi
Stefania
S
Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Via Marangoni 97, 33100 Udine, Italy.
Pizzale
Lorena
L
Conte
Lanfranco S
LS
Buxaderas
Susana
S
López-Tamames
Elvira
E
D002849:Chromatography, Gas; D004777:Environment; D008401:Gas Chromatography-Mass Spectrometry; D007558:Italy; D008084:Lipoxygenase / Q000378:metabolism; D009812:Odorants / Q000032:analysis*; D031658:Olea / Q000254:growth & development; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry* / Q000145:classification*; D014835:Volatilization
D000069463:Olive Oil; D010938:Plant Oils; D008084:Lipoxygenase