Solid-Phase Microextraction in the Analysis of Virgin Olive Oil Volatile Fraction: Characterization of Virgin Olive Oils from Two Distinct Geographical Areas of Northern Italy
Stefania Vichi, Lorena Pizzale, Lanfranco S. Conte, Susana Buxaderas, Elvira López‐Tamames
Journal of Agricultural and Food Chemistry
Abstract
SPME was employed to characterize the volatile profile of virgin olive oils produced in two geographical areas of northern Italy: the region of the Gulf of Trieste and the area near Lake Garda. There are as yet no data on the headspace composition of virgin olive oils from these regions, characterized by particular conditions of growth for Olea europaea. Using the SPME technique coupled to GC-MS and GC-FID, the volatile components of 42 industrially produced virgin olive oil samples were identified and the principal compounds quantitatively analyzed. Significant differences in the proportion of volatile constituents from oils of different varieties and geographical origins were detected. The results suggest that besides the genetic factor, environmental conditions influence the volatile formation.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
volatile compounds influence volatile profile of virgin olive oils
“Significant differences in the proportion of volatile constituents from oils of different varieties and geographical origins were detected.”
Olea europaea affect volatile formation
“The results suggest that besides the genetic factor, environmental conditions influence the volatile formation.”