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Application of solid-phase microextraction to the analysis of volatile compounds in virgin olive oils from five new cultivars
- Baccouri, B., Ben Temime, S., Campeol, E., Cioni, P.L., Daoud, D., Zarrouk, M.
- Food chemistry 2007 v.102 no.3 pp. 850-856
- solid phase extraction, microextraction, chemical analysis, volatile compounds, Olea europaea, cultivars, olives, wild plants, food composition, oxidative stability, Tunisia
- Evaluation and identification of wild olive genetic resources allowed us to select new olive varieties and to recognize Tunisian grove richness and diversity. Five new olive cultivars were previously selected among populations of wild olive plants on the basis of agronomic and chemical evaluations. Their virgin olive oils were analysed for their fatty acid composition, quality indices (Free acidity, PV and UV characteristics) and oxidative stability. They were then submitted to solid phase microextraction (SPME) and their volatile compositions were determined. Forty five compounds were isolated and characterized by GC-MS, representing 85%-98% of the total amount. The presence of some of these compounds in virgin olive oil had not been previously reported. The volatile compounds identified were mainly (E)-3-hexen-1-ol, (E)-2-hexen-1-ol, tricosane and β-selinene. Results demonstrated that the profiles of oleaster oils were distinctly different from those of European and Tunisian oils. All results indicate that there is a wide variability in the chemical and aroma characteristics of the selected oleaster virgin olive oils.