Evolution of the volatile profile of two extra-virgin olive oils with very different fatty acid composition (MUFA/PUFA ratio) stored in several non-accelerated oxidative conditions was studied by a validated HS-SPME-GC-MS method. A role of C8 volatile compounds in oxidative processes has been highlighted, and controversial aspects regarding the origin of some volatiles were clarified. Specific volatile markers for rancidity were proposed: sum of pentanal, hexanal, nonanal, E-2-heptenal, propanoic acid, hexanoic acid for oils stored in the dark; sum of pentanal, heptanal, nonanal, decanal, E-2-heptenal, E-2-decenal, E,E-hepta-2,4-dienal, E,E-deca-2,4-dienal, octane for oils stored under light exposure; sum of pentanal, nonanal, decanal, E-2-heptenal, E-2-decenal, E,E-hepta-2,4-dienal, nonan-1-ol, propanoic acid, octane, 6-methylhept-5-en-2-one, oct-1-en-3-ol for oils stored under light exposure with oxygen in headspace. A simplified marker (sum of pentanal, nonanal and E-2-heptenal) suitable for all conditions was also proposed
New Volatile Molecular Markers of Rancidity in Virgin Olive Oils Under Non-Accelerated Oxidative Storage Conditions / Lorenzo Cecchi; Marzia Migliorini; Elisa Giambanelli; Adolfo Rossetti; Anna Cane; Nadia Mulinacci. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - ELETTRONICO. - 67:(2019), pp. 0-0. [10.1021/acs.jafc.9b05809]
New Volatile Molecular Markers of Rancidity in Virgin Olive Oils Under Non-Accelerated Oxidative Storage Conditions
Lorenzo Cecchi;Nadia Mulinacci
2019
Abstract
Evolution of the volatile profile of two extra-virgin olive oils with very different fatty acid composition (MUFA/PUFA ratio) stored in several non-accelerated oxidative conditions was studied by a validated HS-SPME-GC-MS method. A role of C8 volatile compounds in oxidative processes has been highlighted, and controversial aspects regarding the origin of some volatiles were clarified. Specific volatile markers for rancidity were proposed: sum of pentanal, hexanal, nonanal, E-2-heptenal, propanoic acid, hexanoic acid for oils stored in the dark; sum of pentanal, heptanal, nonanal, decanal, E-2-heptenal, E-2-decenal, E,E-hepta-2,4-dienal, E,E-deca-2,4-dienal, octane for oils stored under light exposure; sum of pentanal, nonanal, decanal, E-2-heptenal, E-2-decenal, E,E-hepta-2,4-dienal, nonan-1-ol, propanoic acid, octane, 6-methylhept-5-en-2-one, oct-1-en-3-ol for oils stored under light exposure with oxygen in headspace. A simplified marker (sum of pentanal, nonanal and E-2-heptenal) suitable for all conditions was also proposedFile | Dimensione | Formato | |
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New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions.pdf
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