New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions

被引：43

作者：

Cecchi, Lorenzo ^{[1
,2
]}

Migliorin, Marzia ^{[3
]}

Giambane, Elisa ^{[3
]}

Rossetti, Adolfo ^{[3
]}

Cane, Anna ^{[3
]}

Mulinacci, Nadia ^{[1
,2
]}

机构：

[1] Univ Firenze, Dipartimento NEUROFARBA, Via Ugo Schiff 6, I-50019 Florence, Italy

[2] CeRA, MCRFS, I-50019 Florence, Italy

[3] Carapelli Firenze SpA, Via Leonardo da Vinci 31, I-50028 Florence, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2019年 / 67卷 / 47期

关键词：

volatile organic compounds; lipid autoxidation; photo-oxidation; markers of rancidity; panel test; extra-virgin olive oil; HS-SPME-GC-MS; SENSORY PROPERTIES; QUALITY; STABILITY; EXTRACTION; SYSTEM;

D O I：

10.1021/acs.jafc.9b05809

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Evolution of the volatile profile of two extra-virgin olive oils with very different fatty acid composition (monounsaturated fatty acid/polyunsaturated fatty acid ratio) stored in several nonaccelerated oxidative conditions was studied by a validated headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method. The role of C8 volatile compounds in oxidative processes was 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, and 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, and 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, and 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.

引用

页码：13150 / 13163

页数：14

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