The volatile profile of virgin olive oils was established using SPME and gas chromatography(-mass spectrometry). The major volatile in approximately 50% of the oils was E-hex-2-enal in contrast with European oils. The minor contribution of C5 compounds to the volatile profiles also contrasted with data on European oils. Hierarchical Cluster Analysis (HCA) implicates variety as the single-most important factor in determining volatile profile whilst malaxation time and temperature exerted a minor secondary effect on the volatile profile.
Varietal and processing effects on the volatile profile of Australian olive oils / D. Tura, P.D. Prenzler, D.R. Bedgood Jr., M. Antolovich, K. Robards. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 84:3(2004), pp. 341-349.
Varietal and processing effects on the volatile profile of Australian olive oils
D. TuraPrimo
;
2004
Abstract
The volatile profile of virgin olive oils was established using SPME and gas chromatography(-mass spectrometry). The major volatile in approximately 50% of the oils was E-hex-2-enal in contrast with European oils. The minor contribution of C5 compounds to the volatile profiles also contrasted with data on European oils. Hierarchical Cluster Analysis (HCA) implicates variety as the single-most important factor in determining volatile profile whilst malaxation time and temperature exerted a minor secondary effect on the volatile profile.
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