title: Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants.
abstract: The global volatile profile of commercial virgin olive oils and flavoured olive oils with aromatic/medicinal plants, was established using liquid-liquid microextraction (LLME) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-qMS). More than 60 volatile organic compounds (VOCs belonging to different groups were identified using both methods. Olive oils volatile profile was slightly influenced by maceration process, which occurred at room temperature (20±2°C) for 15days. The predominant differences were observed in terpenoids group, since some of them were only identified in the flavoured olive oils, while others showed an increase with the maceration process. VOCs mass transfer from plants to olive oils could explain the observed results. Principal components analysis (PCA) applied to LLME/GC-qMS data allowed to distinguish the olive oils. The flavoured oils would increase the use of olive oil among consumers as consequence of the improvement of its aromatic profile and healthy properties.
authors.affiliation: CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal. Electronic address: rmp@uma.pt.
authors.forename: R
authors.initials: R
authors.lastname: Perestrelo
authors.affiliation: CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
authors.forename: C
authors.initials: C
authors.lastname: Silva
authors.affiliation: CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
authors.forename: P
authors.initials: P
authors.lastname: Silva
authors.affiliation: CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
authors.forename: J S
authors.initials: JS
authors.lastname: Câmara
mesh_terms: D005421:Flavoring Agents / Q000737:chemistry* / Q000302:isolation & purification; D005503:Food Additives / Q000737:chemistry* / Q000302:isolation & purification; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D059627:Liquid Phase Microextraction; D031658:Olea / Q000737:chemistry; D000069463:Olive Oil / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification; D010946:Plants, Medicinal / Q000737:chemistry*; D052617:Solid Phase Microextraction; D013649:Taste; D055549:Volatile Organic Compounds / Q000737:chemistry* / Q000302:isolation & purification
chemical_list: D005421:Flavoring Agents; D005503:Food Additives; D000069463:Olive Oil; D010936:Plant Extracts; D055549:Volatile Organic Compounds
keywords: Commercial olive oils; HS-SPME/GC–qMS; LLME/GC–qMS; Method validation; Volatile profile