Solid-phase microextraction in the analysis of the volatile fraction of extra-virgin olive oil from fourteen cultivars grown in the lake Garda region (Italy)
Articolo
Data di Pubblicazione:
2008
Citazione:
Solid-phase microextraction in the analysis of the volatile fraction of extra-virgin olive oil from fourteen cultivars grown in the lake Garda region (Italy) / M. Bononi, D. Tura, D. Bassi, F. Tateo. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 20:1(2008), pp. 119-126.
Abstract:
Forty-one volatile compounds were identified in virgin olive oils from fourteen cultivars grown near Lake Garda, Italy, using headspace solid-phase microextraction cupled with gas chromatography/mass spectrometry. Analyses of oils from olives with comparable ripeness indices showed that C6 volatile compounds, enzymatically produced through the lipoxygenase pathway, accounted for 77.4% - 94.3% of the total volatile fraction. The C5 volatile compounds, which are not derived from the lipoxygenase pathway, accounted for 1.6% – 8.4% of the total volatile fraction.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Headspace solid-phase microextraction; Lake Garda oils; Virgin olive oil; Volatile compounds
Elenco autori:
M. Bononi, D. Tura, D. Bassi, F. Tateo
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