کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1191939 963594 2006 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Volatile compounds from Chétoui olive oil and variations induced by growing area
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Volatile compounds from Chétoui olive oil and variations induced by growing area
چکیده انگلیسی

Fruits from the same variety of Olea europaea L., grown under different environmental conditions in the north of Tunisia, were harvested at the same ripening degree and immediately processed. The volatile profile of virgin olive oils was established using solid phase, micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Compounds belonging mainly to the following chemical classes characterised the volatile profiles: esters, aldehydes, ketons, aliphatic alcohols and hydrocarbons. Significant differences in the proportions of volatile constituents from oils of different geographical origins were detected and the major volatile in approximately 50% of the oil samples was the aldehyde (E)-2-hexenal. The results suggest that, beside the genetic factor, environmental conditions influence the volatile formation.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 99, Issue 2, 2006, Pages 315–325
نویسندگان
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