Extra virgin olive oil from Calabria Region (South Italy), pomace olive oil, palm oil and soybean oil were heatedat 180 and 220 °C for 30, 60 and 120 min. Emission of volatile organic compounds produced during the heattreatment was evaluated by the solid phase micro-extraction of the head space technique and analysed by gaschromatography with mass spectrometric detector. The results after oil heating showed a significant variation in the volatile composition with temperature and time increasing. Twenty-five compounds have been identified,and alkanals, alkenals, and alkadienals were the most represented classes. Results from volatile profile evolution suggest that specific aldehyde compounds can be used as markers both for the evaluation of the organoleptic properties and for the health characteristics of the studied oils.

Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions

Giuffrè A. M.
;
Poiana M.
2020-01-01

Abstract

Extra virgin olive oil from Calabria Region (South Italy), pomace olive oil, palm oil and soybean oil were heatedat 180 and 220 °C for 30, 60 and 120 min. Emission of volatile organic compounds produced during the heattreatment was evaluated by the solid phase micro-extraction of the head space technique and analysed by gaschromatography with mass spectrometric detector. The results after oil heating showed a significant variation in the volatile composition with temperature and time increasing. Twenty-five compounds have been identified,and alkanals, alkenals, and alkadienals were the most represented classes. Results from volatile profile evolution suggest that specific aldehyde compounds can be used as markers both for the evaluation of the organoleptic properties and for the health characteristics of the studied oils.
2020
Deep-fried oil; volatile organic compounds; SPME; GC-MS
File in questo prodotto:
File Dimensione Formato  
Giuffrè_2020_LWT-Food Sci Tech_Volatile_ editor.pdf

non disponibili

Descrizione: versione editoriale
Tipologia: Versione Editoriale (PDF)
Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 611.71 kB
Formato Adobe PDF
611.71 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12318/3142
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 56
  • ???jsp.display-item.citation.isi??? 46
social impact