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KMID : 1134820070360070866
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 7 p.866 ~ p.873
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Analysis of Characterization in Commercial Extra Virgin Olive Oils
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Nam Ha-Young
Lee Ki-Teak
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Abstract
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To analyze and differentiate volatile compounds of 13 extra virgin olive oils from market, solid-phase micro extraction (SPME) GC-MS and electronic nose (EN) equipped with metal oxide sensors were applied. The volatiles identified in extra virgin olive oils include hexanal, 4-hexen-1-ol, (Z)-3-hexen-1-ol, acetic acid, and 2,4-dimethyl-heptane, etc. Response from EN was analysed by the principal component analysis. Proportion of the first principal component was 99.70%, suggesting that each aroma pattern of the 13 extra virgin olive oils could be discriminated by EN. Fatty acid compositions were oleic (61.1～77.9 ㏖e%), palmitic (11.7～16.5 ㏖e%), linoleic (4.7～9.7 ㏖e%), stearic (2.5～2.9 ㏖e%), palmitoleic (0.8～2.4 ㏖e%), and linolenic acid (0.7～1.2 ㏖e%). In color study, extra virgin olive oil showed L* value of 81.7～92.9, a* value of -28.3～13.5 and b* value of 52.2～139.0. Total phenol and α-tocopherol contents were 6.2～24.9 ㎎/100 g and 5.5～12.8 ㎎/100 g, respectively. In Rancimat test, the induction period of 13 extra virgin olive oils showed 31.76～54.04 hr while their POV ranged from 13.5 to 22.9 meq/kg oil.
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KEYWORD
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extra virgin olive oil, electronic nose, SPME-GC/MS, aroma pattern, Rancimat
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