title: Determination of volatile thiols in virgin olive oil by derivatisation and LC-HRMS, and relation with sensory attributes.
abstract: Volatile thiols were determined by derivatisation followed by ESI-LC-HRMS in twenty-five virgin olive oils (VOOs) pertaining to different commercial classes. 4-Methoxy-2-methyl-2-butanethiol (4MMB) was quantified, and 3-methyl-2-butenethiol and methanethiol were identified for the first time in VOO by non-target analysis. In order to evaluate the influence of volatile thiols on VOO aroma, the sensory notes, defects and secondary attributes were determined in samples according to European regulation by an Official VOO Panel. A significant correlation was found between the concentration of 4MMB in VOO samples and the 'fig tree leaf' sensory attribute. To confirm these results, 4MMB odour detection threshold and odour recognition were investigated.
authors.affiliation: Food Science and Nutrition Department, XaRTA (Catalonian Reference Network on Food Technology), University of Barcelona, Food and Nutrition Torribera Campus, Av. Prat de la Riba 171, 08921 S.ta Coloma de Gramenet, Spain. Electronic address: stefaniavichi@ub.edu.
authors.forename: Stefania
authors.initials: S
authors.lastname: Vichi
authors.forename: Nuria
authors.initials: N
authors.lastname: Cortés-Francisco
authors.forename: Agustí
authors.initials: A
authors.lastname: Romero
authors.forename: Josep
authors.initials: J
authors.lastname: Caixach
mesh_terms: D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D006801:Humans; D013058:Mass Spectrometry / Q000379:methods*; D015394:Molecular Structure; D009812:Odorants / Q000032:analysis*; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*; D012903:Smell; D013438:Sulfhydryl Compounds / Q000737:chemistry*; D014835:Volatilization
chemical_list: D000069463:Olive Oil; D010938:Plant Oils; D013438:Sulfhydryl Compounds
keywords: Derivatisation; High resolution mass spectrometry (HRMS); Olive oil; Orbitrap; Sensory; Thiols