کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1189950 963521 2011 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Volatile compounds and compositional quality of virgin olive oil from Oueslati variety: Influence of geographical origin
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Volatile compounds and compositional quality of virgin olive oil from Oueslati variety: Influence of geographical origin
چکیده انگلیسی

Headspace solid-phase microextraction (HS-SPME) was applied to the analysis of volatile compounds of virgin olive oils from Oueslati variety cultivated in different geographical areas. Thus, olives at the same stage of maturation were harvested from seven regions in the Centre and the South of the country for oil extraction and analysis. Twenty-seven compounds were characterised by GC-FID and GC–MS. Compounds belonging mainly to alcohols, esters, aldehydes, ketones and hydrocarbons chemical classes characterised the volatile profiles. Significant differences in the proportion of volatiles from oils of different geographical origins were detected. The results suggest that, besides genetic factors, environmental conditions influence volatile formation.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 124, Issue 4, 15 February 2011, Pages 1770–1776
نویسندگان
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