In the present work, the changes in the different chemical families of the aroma of the virgin olive oil (VOO), subject to a frying temperature (180 ° C) for 0, 2.5, 5, 7.5 and 10 hours, was carried out. The VOO volatile compounds were extracted by SPME, and analyzed and identified by GC/MS. In the untreated VOO, the aromatic compounds showed different chemical families with a predominance of the aldehydic class representing 75.2% of total peak area, followed by the class of sesquiterpenes (14.8%), the esters (2.5%), monoterpenes (1.2%) and hydrocarbons (0.9%), other aromatic classes are present in trace. After frying, the aldehydic class showed a remarkable increase, whereas the mono-and sesquiterpenes showed degradation. New aromatic classes such as the alcohols and ketones were detected
Variation of the different aromatic classes of virgin olive oil after heating at frying temperature
FLAMINI, GUIDO;
2012-01-01
Abstract
In the present work, the changes in the different chemical families of the aroma of the virgin olive oil (VOO), subject to a frying temperature (180 ° C) for 0, 2.5, 5, 7.5 and 10 hours, was carried out. The VOO volatile compounds were extracted by SPME, and analyzed and identified by GC/MS. In the untreated VOO, the aromatic compounds showed different chemical families with a predominance of the aldehydic class representing 75.2% of total peak area, followed by the class of sesquiterpenes (14.8%), the esters (2.5%), monoterpenes (1.2%) and hydrocarbons (0.9%), other aromatic classes are present in trace. After frying, the aldehydic class showed a remarkable increase, whereas the mono-and sesquiterpenes showed degradation. New aromatic classes such as the alcohols and ketones were detectedI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
