Forty-one volatile compounds were identified in virgin olive oils from fourteen cultivars grown near Lake Garda, Italy, using headspace solid-phase microextraction cupled with gas chromatography/mass spectrometry. Analyses of oils from olives with comparable ripeness indices showed that C6 volatile compounds, enzymatically produced through the lipoxygenase pathway, accounted for 77.4% - 94.3% of the total volatile fraction. The C5 volatile compounds, which are not derived from the lipoxygenase pathway, accounted for 1.6% – 8.4% of the total volatile fraction.

Solid-phase microextraction in the analysis of the volatile fraction of extra-virgin olive oil from fourteen cultivars grown in the lake Garda region (Italy) / M. Bononi, D. Tura, D. Bassi, F. Tateo. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 20:1(2008), pp. 119-126.

Solid-phase microextraction in the analysis of the volatile fraction of extra-virgin olive oil from fourteen cultivars grown in the lake Garda region (Italy)

M. Bononi
Primo
;
D. Tura
Secondo
;
D. Bassi
Penultimo
;
F. Tateo
Ultimo
2008

Abstract

Forty-one volatile compounds were identified in virgin olive oils from fourteen cultivars grown near Lake Garda, Italy, using headspace solid-phase microextraction cupled with gas chromatography/mass spectrometry. Analyses of oils from olives with comparable ripeness indices showed that C6 volatile compounds, enzymatically produced through the lipoxygenase pathway, accounted for 77.4% - 94.3% of the total volatile fraction. The C5 volatile compounds, which are not derived from the lipoxygenase pathway, accounted for 1.6% – 8.4% of the total volatile fraction.
Headspace solid-phase microextraction; Lake Garda oils; Virgin olive oil; Volatile compounds
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore AGR/03 - Arboricoltura Generale e Coltivazioni Arboree
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/37680
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