|
KMID : 1134820070360111409
|
|
Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 11 p.1409 ~ p.1416
|
|
|
Analysis of Physicochemical Characterization and Volatiles in Pure or Refined Olive Oils
|
|
Nam Ha-Young
Lee Ju-Woon
Hong Jang-Hwan
Lee Ki-Teak
|
|
|
Abstract
|
|
|
|
Seven selected commercial pure or refined olive oils were obtained from the market, and their physico- chemical properties and volatile characterizations were investigated. Fatty acid profiles of the analyzed olive oils showed oleic (61.2~74.7 mole%), palmitic (10.2~16.8 mole%), linoleic (9.4~18.0 mole%), stearic (1.9~3.0 mole%), palmitoleic (0.7~2.4 mole%) and linolenic acid (0.5~0.9 mole%). According to Hunter’s color measurement, pure or refined olive oils showed L* value of 92.2~99.0, a* value of -22.2~-3.2, and b* value of 18.5~55.0. Their total phenol contents ranged from 1.9 to 13.3 ㎎/100 g while α-tocopherol content showed 7.91~13.88 ㎎/100 g. Oxidation stability of the pure or refined olive oils were observed by Rancimat. The induction period ranged from 17.37 to 34.72 hr while their POV were 6.83~20.31 meq/kg oil. Electronic nose and gas chromatograph-mass spectrometry with head-space solid phase microextraction were applied to identify and discriminate the volatile compounds and flavors in pure or refined olive oils, respectively.
|
|
|
KEYWORD
|
|
|
pure or refined olive oil, Rancimat, volatile compounds, electronic nose, SPME GC-MS
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|